Ingredients

The following ingredients have 1 Servings
  • 2 spray(s) Cooking spray
  • 12 oz Uncooked whole wheat pasta rotini suggested (about 3 cups)
  • 1 tsp Olive oil extra-virgin
  • 0.5 cup(s) Panko breadcrumbs
  • 2 Tbsp Grated Parmesan cheese Parmigiano-Reggiano suggested
  • 1 tsp Dried oregano
  • 8 oz Cooked chicken sausage(s) Italian-variety, thinly sliced
  • 1 medium Yellow pepper(s) thinly sliced
  • 1 medium Uncooked onion(s) chopped
  • 1 pound(s) Fresh mushroom(s) sliced
  • 2 Tbsp Water
  • 4 cup(s) Marinara sauce
  • 1 cup(s) Shredded part-skim mozzarella cheese

Instruction

  • Preheat oven to 350°F. Coat a 9- X 13-inch baking dish with cooking spray.
  • Cook pasta according to package directions; drain pasta and return to pot.
  • Meanwhile, heat oil in a large nonstick skillet over medium heat. Add breadcrumbs and reduce heat to medium-low; cook, stirring often, until toasted, about 4 minutes. Remove breadcrumbs to a small bowl; stir in Parmesan and oregano and set aside.
  • In same skillet, cook sausage over medium-high heat, stirring frequently, until browned, about 5 minutes; remove to a plate and drain any fat from skillet.
  • Add pepper and onion to skillet; cook over medium-high heat, stirring frequently, until vegetables start to brown and soften, about 5 minutes.
  • Add mushrooms and water to skillet; cook, stirring frequently, until vegetables are tender, about 8 minutes.
  • Add vegetables, sausage and marinara sauce to pot with drained pasta; toss to coat. Spoon into prepared baking dish and sprinkle with mozzarella and reserved breadcrumbs. Bake until heated through and cheese melts, about 25 minutes. Slice into 8 pieces and serve. Yields 1 piece per serving (about 1 1/2 cups).