Dinner Dash: Make Ahead Freezer Meals – Roasted Red Pepper and Italian Sausage Baked Penne

Roasted Red Pepper and Italian Sausage Baked Penne

2 tbsp olive oil

12 oz Italian sausage

3 red bell peppers

1 large onion, sliced

2 cloves garlic, finely chopped

1 tsp basil

1 tsp oregano

1/2 tsp salt

1/2 tsp hot pepper flakes

1 – 28 oz can diced tomatoes, including juice

OR 6 roma tomatoes chopped and 1 –  15 oz can of tomato sauce

12 oz penne

1 1/2 cups shredded mozzarella cheese

1/3 cup Parmesan or Romano cheese

1. Preheat the broiler to high. Halve the red peppers and arrange on a baking sheet cut side down. Place under broiler until the skins turn black. Place in bag until the skins start to sweat and can easily be removed. Dice and set aside.

2. Prick sausages with a fork. Heat 1 tbsp of olive oil in a Dutch oven or large saucepan over medium high heat. Cook sausage for 5 minutes or until browned on all sides (note: the sausages will not be cooked through). Remove from pan, cut into slices and set aside.

3. Add 1 tbsp of olive oil to the pan. Add onion, garlic, basil, oregano, salt, and hot pepper flakes and cook until softened (about 7 minutes). Add the roasted red peppers.

4. Add the sausage and tomatoes and juice to the pan. Bring to boil and then reduce heat to medium-low, cover and let simmer, stirring occasionally, for 20 minutes.

5. While the sausage mixture is simmering, cook the pasta according to package directions in boiling salted water until tender but firm. Drain and place in an oven-proof dish and top with the sauce.

6. Combine the mozzarella and Parmesan cheese in a bowl and sprinkle on top of the casserole. Bake uncovered for 30 to 35 minutes at 350 or until the cheese is melted and starting to brown.

Note: If preparing to freeze, simply cover the casserole with the cheese mixture and freeze in a freezer to oven glass container. When preparing from the freeze, thaw in the fridge or in the microwave prior to baking in the oven.