So I first discovered you can make a pasta casserole without first cooking the pasta when I made this Chicken Sausage and Peppers Macaroni Casserole from the Skinnytaste site. Unfortunately, due to the mushrooms, the spouse and 2 out of 3 small people would not consume that version.  I found it delicious.  So if you are not completely unreasonable when it comes to the use of mushrooms, you might too.

Obviously this is great LIFE CHANGING information to have.   So now, whenever I want to make a casserole with pasta, I just add more liquid and let the pasta cook that way.  Seriously.  Mind = blown.  Life is immeasurably better now.  Okay, I’m exaggerating.  A little.

No Boil Chicken Sausage and Peppers Pasta Casserole (serves 8)

Ingredients:

• 1 lb of sweet Italian chicken sausage (removed from casings)
• 2 tsp olive oil
• 1 chopped onion
• 2 bell peppers, color of your choice, chopped
• 2 tsp minced garlic
• 1 (14.5 oz can) petite diced tomatoes, undrained (no salt added if possible)
• 1, 25 oz jar of marinara sauce (or use homemade)
• 1/2 c water
• 1 tsp Italian seasoning blend
• 8 oz shredded mozzarella cheese
• 8 oz uncooked whole wheat penne or fusilli

Directions:

1. Preheat oven to 350°F.
2. In a large skillet, heat olive oil over medium high heat.
3. Add sausage and brown, breaking up with a wooden spoon or other utensil, until cooked through.
4. Add the onions, garlic and peppers; sauté until the vegetables soften, about 6 to 7
   minutes.
5. Add the remaining ingredients except for the water, pasta and cheese.  Use the water to rinse out the marinara sauce jar, and get its remaining contents.  Then add to the pan.
6. Bring to a boil, then reduce heat and simmer for 10  minutes.
7. Spoon just enough of the sauce mixture into a 9 X 13 casserole dish to cover the bottom.
8. Top with pasta, then the remaining sausage and sauce mixture.
9. Spread cheese evenly over the top.
10. Cover with foil and bake for 50-55 minutes.  Remove from oven and let sit for 10 minutes.
11. Serve.

Other Notes:

1. You can make this ahead and refrigerate prior to baking.  I’ve done it in the morning or early afternoon and then baked for dinner that night.
2. You can also break it into 2, smaller casseroles, and freeze one for later.