Gluten-Free Baked Pasta with Sausage and Peppers

Ingredients

• about 450 g Gluten-free pasta (penne or rotini)
• about 450 g Italian sausage
• 3 Bell peppers (red, yellow, orange)
• 1 Onion
• 3 cloves Garlic
• about 790 g Crushed tomatoes
• 2 tablespoons Tomato paste
• 1 cup Ricotta cheese (dairy or dairy-free)
• 1.5 cups Mozzarella cheese (dairy or dairy-free)
• 2 tablespoons Olive oil
• 1 tablespoon Italian seasoning
• 0.75 teaspoon Salt
• 0.5 teaspoon Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 190°C. Dice the 3 bell peppers into 1.27 cm pieces, dice the 1 onion into 1.27 cm pieces, and mince the 3 cloves of garlic.
2. 2Bring a large pot of water to a rolling boil. Add the 0.75 teaspoon of salt to the boiling water, then add the about 450 g of gluten-free pasta (penne or rotini) and cook for 8-12 minutes, or until the pasta is tender when bitten but still firm; drain the cooked pasta in a colander and set it aside.
3. 3Heat the 2 tablespoons of olive oil in a large (30.48 cm or larger) skillet over medium heat. Add the about 450 g of Italian sausage, break it apart with a spoon, and cook for 8-10 minutes, stirring occasionally, until it is browned and cooked through with no pink remaining; drain any excess grease from the skillet. Add the diced 3 bell peppers and diced 1 onion to the skillet with the cooked sausage and cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
4. 4Add the minced 3 cloves of garlic to the skillet and cook for 1 minute, stirring constantly, until fragrant. Stir in the about 790 g of crushed tomatoes, 2 tablespoons of tomato paste, 1 tablespoon of Italian seasoning, and 0.5 teaspoon of black pepper; bring the mixture to a simmer, then reduce the heat to low and cook for 10-12 minutes, stirring occasionally, allowing the flavors to meld and the sauce to thicken slightly.
5. 5In a large mixing bowl, combine the cooked about 450 g of gluten-free pasta, the entire sausage and pepper mixture from the skillet, and 0.75 cup (half of the 1.5 cups) of mozzarella cheese; stir gently until everything is evenly combined.
6. 6Pour the combined pasta mixture into a 22.86 × 33.02 cm baking dish. Evenly dollop the 1 cup of ricotta cheese over the top of the pasta mixture, then sprinkle the remaining 0.75 cup of mozzarella cheese over the ricotta and pasta. Bake in the preheated oven at 190°C for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown on top.

Substitutions

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