Baked Elbow Macaroni With Italian Sausage and Peppers

Found this recipe on the box of whole wheat macaroni, and thought I would give it a try. Very good. I used fat free cheese and it tasted just as good as full fat. Lower in fat, and loaded with fiber.

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• 13 1⁄2 ounces  whole wheat macaroni
• 3  tablespoons olive oil
• 2  garlic cloves, minced
• 1  medium onion, chopped
• 2  green bell peppers, diced
• 2  red bell peppers, diced
• 1  tablespoon  dried chopped basil
• 4  cups  red  spaghetti sauce
• 1  lb Italian sausage, cooked and sliced thin
• 2  cups  shredded mozzarella cheese, divided
• 1  cup parmesan cheese, grated, divided

Directions

1. Cook the elbow macaroni according to package directions. Preheat oven to 350 degrees F.
2. Heat olive oil in large skillet. Add garlic, onion, peppers, and basil. Saute 3 minutes, then add the sauce and sliced Italian sausage. Simmer 5 minutes.
3. Spread 1 cup of the sauce mixture into the bottom of a 9x13 baking dish.
4. Layer 1/2 of the macaroni, 1/2 of the sauce mixture, 1 cup mozzarella and 1/2 cup Parmesan.
5. Repeat, and bake 25 minutes.
6. Let stand 10 minutes before serving.