Baked Penne & Sausage

Another wonderful dinner that would impress your family and friends!  I asked my husband if he would change anything......and he said no.....until I suggested adding mushrooms. I finally got to use my Lodge cast iron skillet!!!

BAKED PENNE & SAUSAGE

Makes 6 Servings

1 Serving – 7 PointsPlus™

8 ounces penne pasta
16 ounces frozen pepper and onion mix (NOT thawed)
@6 ounces (2 large links) turkey sausage, casing removed
1 15-ounce can tomato sauce
1 tsp garlic powder
1 tsp dried oregano
1/4 tsp salt
1/2 cup reduced-fat cottage cheese
3/4 cup shredded cheese

Cook pasta according to the package directions. Drain.

While the pasta is cooking, heat a large ovenproof skillet over medium-high heat. Add frozen veggies and sausage. Cook, stirring occasionally, crumbling the sausage, until most of the liquid from the veggies has evaporated (@10 – 15 minutes).

Place an oven rack in the upper third of the oven; preheat broiler.

Stir tomato sauce, garlic powder, oregano and salt into the skillet.

 

 

Reduce heat to medium-low. Stir in the cottage cheese and pasta. Cook about 2 minutes, stirring occasionally, until heated through. Top with shredded cheese.

 



Place the skillet under the broiler for @2 minutes to brown the cheese.

 

 

MY SPIN: I really tweaked the dickens out of the original recipe! I didn't measure the garlic powder or oregano and did NOT use salt. I also added some drained diced tomatoes. The next time I make this......I'm going to add some mushrooms to it. This was supposed to have a blend of Italian shredded cheeses.....I had Mexican.....and it worked quite well! And I sprinkled more oregano over the cheese before putting it under the broiler.

Now for the 'legal mumbo-jumbo' to keep me out of court!! *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Later!

Loving Life(time)!

Jan