Chicken Sausage, Mushroom and Pasta Casserole

ChickenSausageMushroomPastaCasserole_071_1_xl

Ingredients

  • 2 spray(s) cooking spray
  • 12 oz uncooked whole wheat pasta, rotini suggested (about 3 cups)
  • 1 tsp olive oil, extra-virgin
  • 1/2 cup(s) panko breadcrumbs
  • 2 Tbsp grated Parmesan cheese, Parmigiano-Reggiano suggested
  • 1 tsp dried oregano
  • 8 oz cooked chicken sausage(s), Italian-variety, thinly sliced
  • 1 medium yellow pepper(s), thinly sliced
  • 1 medium uncooked onion(s), chopped
  • 1 pound(s) fresh mushroom(s), sliced
  • 2 Tbsp water
  • 4 cup(s) marinara sauce
  • 1 cup(s) shredded part-skim mozzarella cheese

Instructions

Preheat oven to 350°F. Coat a 9- X 13-inch baking dish with cooking spray.

Cook pasta according to package directions; drain pasta and return to pot.

Meanwhile, heat oil in a large nonstick skillet over medium heat. Add breadcrumbs and reduce heat to medium-low; cook, stirring often, until toasted, about 4 minutes. Remove breadcrumbs to a small bowl; stir in Parmesan and oregano and set aside.

In same skillet, cook sausage over medium-high heat, stirring frequently, until browned, about 5 minutes; remove to a plate and drain any fat from skillet.

Add pepper and onion to skillet; cook over medium-high heat, stirring frequently, until vegetables start to brown and soften, about 5 minutes.

Add mushrooms and water to skillet; cook, stirring frequently, until vegetables are tender, about 8 minutes.

Add vegetables, sausage and marinara sauce to pot with drained pasta; toss to coat. Spoon into prepared baking dish and sprinkle with mozzarella and reserved breadcrumbs. Bake until heated through and cheese melts, about 25 minutes. Slice into 8 pieces and serve. Yields 1 piece per serving (about 1 1/2 cups).

 

 

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Creamy Hamburger Noodle Casserole

4458271

Ingredients

    • 2 bunches scallions, trimmed
    • 8 ounces 90%-lean ground beef
    • 1½ teaspoons canola oil
    • ½ cup bulgur, (see Ingredient Note)
    • 2 cloves garlic, minced
    • 2 8-ounce cans tomato sauce
    • ½ cup water
    • ¼ teaspoon salt, divided
    • Freshly ground pepper, to taste
    • 6 ounces no-yolk whole-wheat egg noodles
    • 1 cup low-fat cottage cheese
    • 1 cup reduced-fat sour cream
    • ¼ cup shredded extra-sharp Cheddar cheese
  • Directions

    • 1 Preheat oven to 350°F. Coat a 2-quart baking dish with cooking spray. Put a large pot of water on to boil.
    • 2 Separate white and green parts of scallions; thinly slice and reserve separately.
    • 3 Cook beef in a large skillet over medium-high heat, breaking up clumps with a wooden spoon, until no longer pink, 3 to 5 minutes. Transfer to a plate lined with paper towels.
    • 4 Wipe out the pan, add oil and reduce heat to medium-low. Add bulgur, garlic and the reserved scallion whites. Cook, stirring, until the scallions soften, 5 to 7 minutes. Add tomato sauce, water and the beef; bring to a simmer. Cover and simmer gently until the bulgur is tender and the sauce is thickened, 15 to 20 minutes. Season with ⅛ teaspoon salt and pepper.
    • 5 Meanwhile, cook noodles until just tender, 6 to 8 minutes or according to package directions. Drain and rinse under cold water.
    • 6 Puree cottage cheese in a food processor until smooth. Transfer to a medium bowl; fold in sour cream and the reserved scallion greens. Season with the remaining ⅛ teaspoon salt and pepper.
    • 7 Spread half the noodles in the prepared pan. Top with half the cottage cheese mixture and half the meat sauce. Repeat with the remaining noodles, cottage cheese and sauce. Sprinkle Cheddar over the top.
    • 8 Bake the casserole until bubbly, 30 to 40 minutes. Let stand for 10 minutes before serving.
  • Bulgur look for it in the natural-foods section of large supermarkets, near other grains