- 3 uncooked lasagna noodles
- 1/3 pound lean ground beef (90% lean)
- 1/4 cup chopped green pepper
- 2 tablespoons chopped onion
- 1/4 pound Johnsonville® Smoked Sausage, cut into 1-inch pieces
- 1 cup meatless spaghetti sauce
- 1/4 cup shredded part-skim mozzarella cheese
- 1/4 cup shredded cheddar cheese
- Cook noodles according to package directions. Meanwhile, in a small skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Drain and rinse pasta in cold water. Cut pasta into 3-in. pieces. Stir the pasta, sausage and spaghetti sauce into meat mixture.
- Transfer to an 8-in. x 4-in. loaf pan coated with cooking spray; sprinkle with cheeses. Bake at 350° for 15-20 minutes or until bubbly and cheese is melted. Yield: 3 servings.
Originally published as Sausage Pasta Casserole in Cooking for 2 Summer 2009, p51
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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