Preheat oven to 375 degrees. Spray a 3-quart baking dish with nonstick spray; set aside.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Mix up three of our favorite pastas (shell, bowtie, and corkscrew) to make this pepperoni pizza-inspired casserole.
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 1 ½ c. Gustare Vita conchiglie macaroni | ||
| 1 ½ c. Gustare Vita farfalle macaroni | ||
| 1 ½ c. fusilli macaroni | ||
| 1 (1-lbs.) tube mild Italian turkey sausage | ||
| 1 ½ c. Hy-Vee Short Cuts chopped tricolor peppers | ||
| ⅓ c. Hy-Vee Short Cuts chopped white onions | ||
| 2 (17.6-oz. each) bottles Gustare Vita tomato basil pasta sauce | ||
| 1 (4-oz.) pkg. turkey mini pepperoni | ||
| 1 (8-oz.) pkg. Hy-Vee finely shredded Italian cheese | ||
| Fresh Parmesan cheese, grated |
Things To Grab
- 3-quart baking dish
- Hy-Vee nonstick cooking spray
- Large stockpot
- Colander
- Large nonstick skillet
Directions
Cook conchiglie, farfalle, and fusilli pastas in salted boiling water for 11 minutes. Drain; return pasta to pot.
Cook sausage, peppers, and onions in a large nonstick skillet over medium-high heat 4 to 6 minutes or until sausage is cooked, stirring occasionally to break into small crumbles. Add to pasta in pot. Stir in pasta sauce and pepperoni.
Spoon half of pasta mixture into prepared baking dish. Sprinkle with 1-1/2 cups cheese. Top with remaining pasta mixture and sprinkle with remaining 1/2 cup cheese.
Bake, uncovered, for 25 to 30 minutes or until heated through and cheese is melted. Remove from oven and lightly sprinkle with Parmesan cheese. Let stand for 5 minutes before serving.
Nutrition facts
Servings
390 Calories per serving
Amounts Per Serving
- Total Fat: 23g
- Cholesterol: 80mg
- Sodium: 1040mg
- Total Carbohydrates: 49g
- Protein: 30g
Daily Values
0%
Iron 10%
0%
Calcium 2%
0%
Vitamin D 0%
0%
Potassium 15%