|4 cups (1 L)||Italpasta Total Elbows, cooked and drained|
|1 tsp (5 mL)||Italpasta Extra Virgin Olive Oil|
|4||Italian sausage casings removed and meat crumbled|
|1||yellow pepper thinly sliced|
|1 can (796 mL)||Italpasta Diced Italian Tomatoes|
|2 tsp (10 mL)||Italian seasoning blend|
|1 cup (250 mL)||shredded part-skim mozzarella cheese, divided|
|½ cup (125 mL)||shredded Parmesan cheese|
|Freshly chopped parsley for garnish|
- Preheat the broiler to high. Meanwhile, heat the oil in a large, oven-safe skillet set over medium-high heat. Add the sausage and cook for 7 minutes or until browned. Stir in the yellow pepper and cook for 5 minutes or until tender-crisp. Stir in diced tomatoes and Italian seasoning; simmer for 5 minutes. Toss with cooked elbows. Stir 2/3 cup (150 mL) mozzarella cheese into the skillet.
- Sprinkle remaining cheese over skillet and transfer under the broiler. Broil for 3 minutes or until golden. Carefully, remove skillet from under broiler and garnish with parsley before serving.
Calories per serving 431, Fat 16 g, Cholesterol 53 mg, Sodium 631 mg, Carbohydrates 47 g, Fibre 7 g, Sugar 5 g, Protein 20.5 g
- One serving contains 27% of the %DV of Calcium.