Italian Sausage and Pepper Casserole |
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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 4 |
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This recipe came from the February 2005 issue of Betty Crocker Quick-to-fix Casseroles. I fixed this last night and made no changes to the recipe other than to double it (I have a large family) and it turned out wonderful! Ingredients:
1 lb italian sausage (4 to 5 links) |
2 medium bell peppers, coarsely chopped (any color) |
1 cup uncooked orzo pasta or 1 cup rosamarina pasta |
1 (14 ounce) can beef broth |
1 (8 ounce) can pizza sauce |
1 cup shredded mozzarella cheese (4 oz.) |
Directions:
1. Heat over to 375 deg. F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Cut each sausage link into 4 pieces. In 12-inch nonstick skillet, cook sausage over medium heat 10 to 12 minutes, stirring occasionally until brown; drain.
2. In baking dish, mix sausage and remaining ingredients except cheese. Cover baking dish with foil.
3. Bake 45 minutes. Uncover and stir well. Sprinkle with cheese. Bake uncovered about 10 minutes longer or until sausage is no longer pink and orzo is tender.
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