Friday, April 6, 2018

Sausage and Bell Pepper Casserole


Adapted from ShopRite Recipes.

INGREDIENTS:
  • 1 pound vegan Italian sausage (or 2 cups Butler soy curls rehydrated with chik'n broth)
  • 1 tablespoon oil
  • 2 onions, diced
  • 4 cloves garlic, minced
  • 4 medium red bell peppers, diced
  • 2 cans petite diced tomatoes, drained
  • 1 pound mushrooms, quartered
  • 1 - 24 oz jar marinara sauce
  • 4 cups water 
  • 1 teaspoon Italian seasoning
  • 16 ounces pasta, uncooked
  • 1 package Daiya mozzarella cheese
METHOD:
  • In a deep skillet cook onion, garlic and red bell peppers with oil for 6 minutes.
  • Stir in tomatoes, marinara sauce, water, Italian seasoning, mushrooms and sausage
  • Salt to taste and bring to a boil
  • Divide uncooked pasta evenly between two casserole dishes
  • Spoon a few cups of sauce over pasta and stir to combine
  • Spoon the rest of the sauce on top of the pasta
  • Cover casseroles and bake at 350 degrees for 50 minutes
  • Remove from oven, sprinkle Daiya cheese on top, recover and let stand for 15 minutes