Besides being addicted to high heels, I am also addicted to carbs. And cheese. This recipe was perfect for hitting both of those addictions.
To even out the pasta and cheese I also made a simple sautéed kale salad. I figured that would make it healthy.
Toss kale with olive oil and a splash of lemon juice. I added garlic that I grated and then heated on the stove top over medium heat. I stirred it for a bit and then covered for a few minutes. I stirred a bit more and made sure it wilted down. It was pretty easy. Later in the week I used this recipe again and topped chicken sandwiches with the sautéed kale. Top with parmesan cheese if you so desire. So yum. (oh, see you got a second bonus dinner idea with this post!)
Skillet Four-Cheese “Baked” Pasta
1 pound rotini pasta
1 pound hot Italian sausage
2 sweet red peppers
1 jar (26 oz) marinara sauce
2 Cups Four-Cheese Italian Blend
Heat oven to 450 F. Cook pasta following package directions. Drain.
While pasta is cooking, cut sausage into 1/2-inch slices. Seed and slice peppers and slice onion for a total of 4 cups. Heat olive oil in a large ovenproof skillet over medium-high heat. Add sausage, peppers and onions. Cook, 10 minutes, stirring occasionally, until peppers and onions are tender and the sausage is cooked through. Add sauce and bring to a simmer. Stir in the drained pasta and 1 cup of the cheese.
Sprinkle remaining cheese over the pasta and bake at 450 F for 8 minutes or until cheese melts and casserole starts to bubble. Cool 5 minutes before serving. Note: Buy precut peppers and onions in the supermarket produce aisle to save prep time.