SKillet Four-Cheese "Baked" Pasta

1 pound rotini pasta or penne

3/4 pound hot Italian sausage

2 sweet red peppers

Store Brand Peppers (Capsicums) $1.99
Bell, Field Grown Red, Green, & Yellow
Fresh Red, Orange or Yellow Bell Peppers, Selected Varieties Only, Loyalty Card Required
thru 2011-10-04

Albertson's

Save Special

Find Recipes with This Ingredient

1 large onion (see Note)

Store Brand Onions $1.29
Sweet
with your Preferred Savings Card
thru 2011-10-04

Albertson's

Save Special

Find Recipes with This Ingredient

1 tablespoon olive oil

1 jar (26 ounces) marinara sauce

2 cups shredded Italian four-cheese blend

Kraft Natural Cheese Crumbles, Italian Style 2 for $5.00
Natural Cheese Crumbles, Italian Style
Select Varieties, 6.6-8 oz
thru 2011-10-01

Fred Meyer

Save Special

Sargento Natural Shredded Cheese, Fancy, 6 Cheese Italian 2 for $5.00
Natural Shredded Cheese, Fancy, 6 Cheese Italian
Select Varieties, 6.6-8 oz
thru 2011-10-01

Fred Meyer

Save Special

Find Recipes with This Ingredient

Directions

1

Heat oven to 450 F. Cook pasta following package directions. Drain.

2

While pasta is cooking, cut sausage into 1/2-inch slices. Seed and slice peppers and slice onion for a total of 4 cups. Heat olive oil in a large ovenproof skillet over medium-high heat. Add sausage, peppers and onions. Cook, 10 minutes, stirring occasionally, until peppers and onions are tender and the sausage is cooked through. Add sauce and bring to a simmer. Stir in the drained pasta and 1 cup of the cheese.

3

Sprinkle remaining cheese over the pasta and bake at 450 F for 8 minutes or until cheese melts and casserole starts to bubble. Cool 5 minutes before serving. Note: Buy precut peppers and onions in the supermarket produce aisle to save prep time.