I have been a bad blogger. And a bad home cook. As Dave and I approach our eighth wedding of the year and 20th weekend away from home (!), I am realizing how hard it is to work full time and try to be super wife. So I'm all about easy recipes these days-- particularly those that last a long time (and are healthy, thus reversing the awful eating we undoubtedly have done the weekend prior). This recipe serves 8 (I ate it 4 days in a row!), was super easy, quelled our craving for pasta, and is healthy (although the delicious bottle of Unti Shiraz we polished off Friday night with our pasta probably wasn't the healthiest decision)! Enjoy! p.s. I really did use fat free mozzarella on this-- it didn't melt, though, hence the bizarre white clumps on top. I recommend making this with part-skim mozz instead.
BAKED ZITI WITH TURKEY SAUSAGE
Ingredients
3/4 pound(s) raw turkey sausage, casings removed
1 medium onion(s), chopped
1 medium green pepper(s), chopped
28 oz canned diced tomatoes
2 Tbsp canned tomato paste
1 tsp dried oregano
1 tsp dried basil
1/2 tsp dried thyme
1/2 tsp fennel seed
1/2 tsp black pepper, freshly ground
12 oz uncooked whole-wheat pasta, ziti, cooked according to package directions
6 oz shredded fat-free mozzarella cheese
Instructions: Preheat the oven to 350°F. Crumble the sausage meat into a large saucepan and brown over medium heat, stirring often, about 4 minutes. Drain off any fat, then add the onion and bell pepper. Cook, stirring often, until softened, about 3 minutes. Stir in the tomatoes, peas, tomato paste, oregano, basil, thyme, fennel seeds, salt and pepper. Bring to a simmer, then reduce the heat and cook uncovered 5 minutes, stirring often. Stir in the pasta and half the grated cheese. Spread evenly into a 9- X 13-inch baking pan. Top evenly with the remaining cheese. Bake until the cheese has melted and the casserole is bubbling, about 20 minutes. Let stand 10 minutes at room temperature before slicing into 8 pieces and then serve.
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