- 12 ounces dried whole wheat (or whole wheat blend) rotini or penne pasta
- 2 teaspoons olive oil
- 2 cloves minced garlic
- 6 ounces chicken sausage (use your favorite kind), casings removed and meat crumbled
- 1 (28 ounce) can crushed tomatoes
- 1 (6 ounce) can tomato paste
- 3 tablespoons prepared basil pesto
- 1 (15.5 ounce) can BUSH'S® Cannellini Beans, drained and rinsed
- 1 cup shredded reduced fat mozzarella cheese
- 1/2 cup grated Parmesan cheese, divided
- salt and pepper to taste
- Optional Topping: 1/2 cup pine nuts, lightly toasted
- Cook the pasta according to package directions. Drain and set aside.
- Preheat the oven to 350 degrees F. While the pasta is cooking, heat the oil in a large saucepan or Dutch oven over low heat. Add the garlic and cook until golden, about 1 minute. Add the sausage and cook, stirring frequently, until fully cooked, about 5 minutes.
- Add the crushed tomatoes, tomato paste, and basil pesto to the saucepan and stir until well combined. Raise the heat and bring to a simmer. Simmer, uncovered, until the sauce thickens, 5 to 10 minutes, stirring occasionally. Season with salt and pepper to taste.
- Stir the cooked pasta, beans, mozzarella cheese, and half the parmesan cheese into the sauce.
- Place the pasta mixture in a 9 x 13-inch baking pan and sprinkle the top with the remaining parmesan cheese. Bake until bubbly, about 20 minutes.
- Add optional topping, as desired.