Pasta and Peppers Jumble

Good for company; keeps well in fridge up to three days (if it lasts that long).

Pasta and Peppers Jumble
Pasta and Peppers Jumble

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    lb rigatoni pasta

  • 1

    lb Italian sausage (if links, remove casings)

  • 1

    medium onion, chopped

  • 3-4

    large cloves garlic, minced

  • 1

    jar alfredo sauce w/mushrooms

  • 1

    jar roasted red and/or yellow peppers - or - mixed peppers bruschetta

  • milk or half 'n half

  • shredded mozzarella and parmesan cheese

Directions

Preheat oven to 350. Oil a 13x9x2" baking pan; set aside. Boil pasta according to package directions. In large frying pan, crumble and brown sausage; add onion and garlic until soft and fragrant. Add alfredo sauce, stirring well. Drain and chop peppers into small pieces; add to sauce. Add cooked, drained pasta. If mixture is too thick, use a little milk to think out. Pour into prepared baking dish; top with lots of cheese. Bake 30 minutes or until cheese is gold brown and crusty. Let cool in pan 5 minutes or so. Serve with a tossed salad or steamed green vegetable.

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