Ingredients
2 1/2
cups uncooked penne pasta (8 oz)
1
lb bulk Italian pork sausage
1
medium onion, chopped (1/2 cup)
1
clove garlic, finely chopped
1
medium green or red bell pepper, cut into bite-size strips
1
can (19 oz ) Progresso™ Vegetable Classics hearty tomato soup
1/2
teaspoon dried basil leaves
1
package (8 oz) Italian cheese crumbles (mozzarella, provolone, Romano and Asiago cheeses)
Preparation
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook pasta as directed on package.
Meanwhile, in 10-inch skillet, cook sausage, onion and garlic over medium-high heat 5 minutes, stirring occasionally. Stir in bell pepper. Cook about 2 minutes or until sausage is no longer pink; drain. Return to skillet. Add soup and basil to sausage mixture; heat to boiling.
Drain pasta; place in baking dish. Sprinkle with 1 cup of the cheese crumbles. Pour sausage mixture over pasta.
Cover with foil; bake 25 minutes. Remove foil; sprinkle with remaining cheese crumbles. Bake 3 to 5 minutes longer or until cheese is melted.
