- 8 ounces dry penne pasta
- 2 tablespoons olive oil
- 1 cup coarsely chopped onion
- 1 cup sliced mushrooms
- 2 carrots, sliced
- 1 red bell pepper, cut in 1-inch pieces
- 1 green bell pepper, cut in 1-inch pieces
- 3 cloves garlic, minced
- 2 teaspoons dried basil
- 1 (28 ounce) can CONTADINA® Tomato Puree
- 12 ounces precooked smoked chicken sausage, such as andouille or chorizo, sliced
- 1/4 cup chopped Italian parsley, divided
- 4 ounces shredded mozzarella cheese
- Preheat oven to 375 degrees F.
- Cook pasta in boiling salted water until al dente, or about 2 minutes less than directed on the package.
- Meanwhile, heat oil in a large deep skillet or saucepan. Add onion, mushrooms, carrots, peppers, garlic and basil. Cook until vegetables are soft, about 8 minutes.
- Stir in tomato puree, sausage, cooked pasta and 2 Tbsp. parsley. Heat through. Transfer to a 13×9-inch baking dish. Sprinkle evenly with remaining parsley and mozzarella cheese. Bake 10 to 15 minutes until cheese is melted. Let stand 5 minutes before serving.