When the desire for carbs comes a-callin.. this is how it should be answered. Made it lighter by using cottage cheese instead of ricotta and turkey sausage. Such a delicious dish that will be revisited soon.
You can utilize any type of pasta; gluten free, quinoa, or regular pasta, etc.
- 1 (16 oz.) package penne rigate
- 1 lb turkey sausage
- olive oil, garlic powder, ground pepper
- 1 (10 oz.) package mushrooms, sliced
- 1 large zucchini, sliced
- 2 bell peppers, sliced
- 1 onion, sliced
- 1 (16 oz.) package cottgage cheese
- 1 cup shredded pepper jack cheese
- 2 medium tomatoes, diced
- 1/3 cup fresh basil, chopped
- breadcrumb & shredded mozzarella for topping
Cook your pasta al dente, as per package instructions.
Boil the sausage for 10 minutes until cooked through, then slice into bite sized chunks.
Preheat oven to 400 F.
Heat 1 tsp olive oil in a large skillet and saute the vegetables in batches- do not over crowd the pan – and season with garlic powder, salt and pepper to taste. Cook until they begin to soften but still have a crisp to them.
In an extra large bowl, toss the cooked pasta, sauteed veggies, sausage, cottage cheese, tomatoes, basil and shredded pepper jack cheese. Season with salt and pepper to taste. Place mixture in an 9×13″ baking dish. Top with breadcrumb and shredded Parmesan cheese generously.
Bake for 20-30 minutes.
Yields 6 servings.