![](https://cdn.statically.io/img/www.allrecipes.com/thmb/g_g6M2SRCN-lUWFa773_bfX0-O4=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/5746269-7a287c5f0ca047e8a7934319bb4ee81b.jpg)
Ingredients
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8 ounces dry penne pasta
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2 tablespoons olive oil
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1 cup coarsely chopped onion
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1 cup sliced mushrooms
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2 carrots, sliced
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1 red bell pepper, cut in 1-inch pieces
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1 green bell pepper, cut in 1-inch pieces
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3 cloves garlic, minced
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2 teaspoons dried basil
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1 (28 ounce) can CONTADINA® Tomato Puree
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12 ounces precooked smoked chicken sausage, such as andouille or chorizo, sliced
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¼ cup chopped Italian parsley, divided
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4 ounces shredded mozzarella cheese
Directions
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Preheat oven to 375 degrees F.
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Cook pasta in boiling salted water until al dente, or about 2 minutes less than directed on the package.
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Meanwhile, heat oil in a large deep skillet or saucepan. Add onion, mushrooms, carrots, peppers, garlic and basil. Cook until vegetables are soft, about 8 minutes.
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Stir in tomato puree, sausage, cooked pasta and 2 Tbsp. parsley. Heat through. Transfer to a 13x9-inch baking dish. Sprinkle evenly with remaining parsley and mozzarella cheese. Bake 10 to 15 minutes until cheese is melted. Let stand 5 minutes before serving.
Nutrition Facts (per serving)
383 | Calories |
13g | Fat |
45g | Carbs |
22g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 383 | |
% Daily Value * | |
Total Fat 13g | 16% |
Saturated Fat 4g | 22% |
Cholesterol 73mg | 24% |
Sodium 476mg | 21% |
Total Carbohydrate 45g | 16% |
Dietary Fiber 6g | 20% |
Total Sugars 7g | |
Protein 22g | 45% |
Vitamin C 49mg | 54% |
Calcium 187mg | 14% |
Iron 2mg | 10% |
Potassium 360mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.