Ingredients
1 1/2
cups uncooked penne pasta (5 oz)
1/2
lb bulk Italian pork sausage
1
medium onion, chopped (1/2 cup)
1
teaspoon dried oregano leaves
1/2
teaspoon Cajun seasoning
1
cup vegetable juice
1
can (15 to 16 oz) chili beans in sauce, undrained
1
can (14.5 oz) zesty chili-style diced tomatoes, undrained
Preparation
Heat oven to 350°F. Cook and drain pasta as directed on package. Return to pan; set aside.
Meanwhile, in 10-inch skillet, cook sausage and onion over medium heat 8 to 10 minutes, stirring occasionally, until sausage is no longer pink; drain. Remove from heat. Stir in oregano and Cajun seasoning.
Stir sausage mixture into pasta. Stir in remaining ingredients. Spoon into ungreased 2-quart casserole. Cover with foil.
Bake 50 to 60 minutes or until hot in center.
