Baked Sausage and Artichoke Penne

I came up with this as a lighter pasta to serve during the summer. I use Al Fresco Roasted Red Pepper & Asiago sausage but other flavors would work also.

• Ready In: 55 mins
• Serves: 6

Ingredients

• 8  ounces penne
• 14  ounces artichoke hearts, undrained
• 12  ounces  chicken sausage, precooked, diced
• 14 1⁄2 ounces diced tomatoes, drained
• 1⁄2 cup parmesan cheese
• 2  garlic cloves, minced
• 1  cup mozzarella cheese, shredded
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 1⁄4 teaspoon  dried Italian seasoning

Directions

1. Cook pasta to al dente, according to package directions. Drain well.
2. While pasta cooks, drain artichokes – reserving ½ cup of the liquid. Cut the artichokes in half and combine artichokes, reserved liquid, sausage, tomatoes, parmesan cheese, garlic, salt, pepper, and Italian seasonings. Toss with the cooked pasta. Place the pasta mixture in a well-greased baking pan. Top with the mozzarella cheese. Cover the pan with foil and bake at 400F for 20 minutes. Uncover and bake for an additional 10 -15 minutes until heated through and cheese is melted.