Tasty Tuesday: Skillet Four-Cheese “Baked” Pasta

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.

Kale Salad:

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!)

Baked Skillet with Kale Salad

Skillet Four-Cheese “Baked” Pasta

Ingredients:
1 pound rotini pasta
1 pound hot Italian sausage
2 sweet red peppers
1 onion
Olive oil
1 jar (26 oz) marinara sauce
2 Cups Four-Cheese Italian Blend

Directions:
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.

Baked Skillet
The recipe is simple and basic. I had no complaints about it or the ingredients. I did add a little grated garlic. I like garlic a lot. You could always add any additional veggies or sub for the peppers and onions. Broccoli and cauliflower might be good. Or maybe you like mushrooms; I myself am not a fun of fungus so I would skip those.
All Images Copyright Heelaholic, 2014
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Jenna Volden has a degree in business and has spent the last 10 plus years working for others. She believes it is time to start her own photography and writing business. She enjoys running, coffee and helping others achieve their goals. Gluten-free foods are a lifestyle, not a choice, for her due to celiac disease. She is currently based in Phoenix, Arizona.

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