Despite being extremely preoccupied with the latest addition to our family, I did manage to get food on the table a couple of nights this week! I haven’t had much time to read through the latest issue of Cooking Light, but this recipe did catch my eye and I put it on our weekly menu. I really liked the flavor of the turkey sausage and the cherry tomatoes were a great fresh addition to this dish. Photographing food with a puppy in the house is my latest challenge, he is into EVERYTHING!
Three-Cheese Baked Penne (from Cooking Light)
2 1/2 cups uncooked whole wheat penne (about 8 ounces tube-shaped pasta)
2 (4-ounce) links sweet turkey Italian sausage
1 cup finely chopped green bell pepper
1 1/2 teaspoons dried Italian seasoning
1 teaspoon crushed red pepper
1/8 teaspoon black pepper
10 grape or cherry tomatoes, halved
1 garlic clove, minced
Dash of salt
1 (8-ounce) can garlic-and-herb tomato sauce
3/4 cup (3 ounces) shredded part-skim mozzarella cheese
1/2 cup (2 ounces) crumbled goat cheese
1/4 cup (1 ounce) grated fresh Parmesan cheese
1. Preheat oven to 350°.
2. Cook pasta according to package directions, omitting salt and fat. Drain and keep warm.
3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Remove casings from sausage. Add sausage to pan; cook 2 minutes, stirring to crumble. Add bell pepper and next 6 ingredients (through salt) to pan; sauté 6 minutes or until bell pepper is tender. Stir in tomato sauce. Reduce heat, and simmer 5 minutes. Add pasta to pan, tossing gently to coat. Spoon pasta mixture into an 8-inch square baking dish coated with cooking spray. Stir in mozzarella and goat cheese; sprinkle with Parmesan. Bake at 350° for 7 minutes or until bubbly and top is browned.
WW pts per serving=7