Pizza Parlor Pasta

Name: Pizza Parlor Pasta
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2-3 serving(s)
Ingredients: 1 cup uncooked medium pasta shell; 1/3 lb ground Italian sausage; 1/2 small onion, finely chopped; 3 tablespoons finely chopped green peppers; 1 1/3 cups spaghetti sauce; 1/3 cup cottage cheese; 1/2 cup shredded part-skim mozzarella cheese, divided; 1/2 cup shredded colby-monterey jack cheese, divided; 2 tablespoons grated parmesan cheese

Submitted by Martini Guy

"Goes well with garlic bread and a tossed salad. From Taste of Home."

Download

Ready In:: 25mins
Ingredients:: 9
Serves:: 2-3

ingredients

1 cup uncooked medium pasta shell
¹⁄₃ lb ground Italian sausage
¹⁄₂ small onion, finely chopped
3 tablespoons finely chopped green peppers
1 ¹⁄₃ cups spaghetti sauce
¹⁄₃ cup cottage cheese
¹⁄₂ cup shredded part-skim mozzarella cheese, divided
¹⁄₂ cup shredded colby-monterey jack cheese, divided
2 tablespoons grated parmesan cheese

directions

Cook pasta according to package directions.
Meanwhile, crumble the sausage into a skillet; add onion and green pepper.
Cook over medium heat until meat is no longer pink.
Drain.
Stir in spaghetti sauce, cottage cheese, 1/4 cup Mozzarella cheese and 1/4 cup Colby-Monterey Jack cheese.
Drain pasta and stir into sausage mixture.
Transfer mixture into a 1 quart baking dish coated with nonstick cooking spray.
Sprinkle with remaining shredded cheeses.
Top with Parmesan cheese.
Bake, uncovered at 350 for 5 to 10 minutes until cheese is melted.

Questions & Replies

Got a question? Share it with the community!

Reviews

Very good and easy casserole. I had leftover cooked meatballs, so I crumbled them up and used in place of the Italian sausage and I sauteed the bell peppers and onion in a little olive oil. After heating for 10 minutes the cheese was melted, but the food was not heated through so I placed the casserole back in the oven for another 15 minutes.

LainieBug

RECIPE SUBMITTED BY

Martini Guy

Manzanita, 0

I am a retired Judge/Attorney and I divide my time between the Portland,Oregon area and a second home on the Oregon coast. <br>My father was professionally trained as a cook/chef, before going on to another career, and taught me to cook at age 6. Cooking is one of my main interests in retirement and I recently recieved some training as a Sous Chef at a cooking school. <br>Once a month I help cook/prepare an oyster and fish dinner, for a public service club on the Oregon coast, serving between 200 and 300 diners.

View Full Profile