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