Chicken Sausage and Provolone Penne Bake

Change the flavors in this dish by choosing different versions of the chicken sausage.

Yield: 8 servings (serving size: 1 1/2 cups)

Ingredients

• 1  pound  uncooked penne (tube-shaped pasta)
• 1  tablespoon  olive oil
• 1 1/2  cups  chopped onion
• 3/4  cup  chopped red bell pepper
• 1  (12-ounce) package sweet basil and pine nut chicken sausage (such as Gerhard's), halved lengthwise and cut crosswise into 1/2-inch-thick slices
• 2  garlic cloves, minced
• 1  tablespoon  tomato paste
• 1  tablespoon  balsamic vinegar
• 1/2  teaspoon  salt
• 1/4  teaspoon  dried oregano
• 1/4  teaspoon  crushed red pepper
• 3  (14.5-ounce) cans diced tomatoes, undrained
• Cooking spray
• 1  cup  (4 ounces) shredded sharp provolone cheese
• 1  cup  (4 ounces) grated fresh Parmesan cheese

Preparation

Cook pasta according to package directions, omitting salt and fat.

Preheat oven to 350°.

Heat olive oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper, sausage, and garlic; sauté 5 minutes or until sausage is browned. Add tomato paste and next 5 ingredients (through diced tomatoes); cover, reduce heat, and simmer 15 minutes.

Combine pasta and tomato mixture; spoon into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with cheeses. Bake at 350° for 25 minutes or until bubbly.

Nutritional Information

Calories:

453 (30% from fat)

Fat:

15.3g (sat 6.6g,mono 5.7g,poly 2.1g)

Protein:

24.4g

Carbohydrate:

55.3g

Fiber:

4.6g

Cholesterol:

56mg

Iron:

2.1mg

Sodium:

954mg

Calcium:

319mg