Thursday, January 30, 2014

Chicken Sausage Spaghetti Casserole

We cooked this Tuesday night (Snowmageddon).  Took about 45 minutes to an hour total, but was fairly easy.  It was decently good and it was definitely filling.  I give it about 3.5 out of 5.  Cheap and easy weeknight meal.  You can even prepare everything and stick it in the fridge and bake it the next night.  Just wait to put the breadcrumbs and mozzarella on it until you are about to bake it.


Chicken Sausage Spaghetti Casserole



2 spray(s) cooking spray
12 oz uncooked whole wheat pasta (I used rigatoni)   
1 tsp olive oil, extra-virgin
1/2 cup(s) panko breadcrumbs   
2 Tbsp grated Parmesan cheese   
1 tsp dried oregano   
8 oz cooked chicken sausage   
1 medium yellow pepper (chopped)  

1 medium uncooked onion (chopped)
1 pound of fresh mushrooms (sliced)
2 Tbsp of water
4 cups marinara sauce
1 cup shredded part skim mozarella


-Preheat your oven to 350
-Cook pasta and drain.  Return to pot.
-Heat oil in skillet.  Add breadcrumbs and cook until toasted (about 5 minutes).  Put breadcrumbs in bowl and mix in Parmesan and oregano.
-Cook sausage until browned and put aside on plate (you can use the same skillet)
-Cook pepper and onion until softened (about five minutes-again use the same skillet)
-Add mushrooms and water.  Cook another 7 minutes or so.
-Add veggies, sausage, and marinara to the pot with the drained pasta and toss.  Put in a greased 9x13 cooking dish and sprinkle with mozzarella and breadcrumbs. 
-Cook for 25 minutes
-One serving is 1.5 cups or about an 8th of the pan

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