Okay, so this was not planned to be a post by any means, which explains why I only have a picture of it on the plate, partially eaten, with my phone. But it was SO. GOOD. that I just had to share! Besides, I said that this blog would help me start writing recipes down and Jeremy insisted that I keep this recipe so we could make it again!
This was a pretty typical meal for me which consists of me, standing at the fridge with the door open, staring at the counter (at whatever I have already taken out), staring back at the fridge, back at the counter….you get it. It’s like putting together an outfit – what flavors match, what contrast, does it need an “accessory”? Haphazard cooking is SO fun! Like I’ve said before, it gets my creativity going when nothing else has that day 🙂 But back to my point…since I was literally putting this together based on what I had in my fridge, you could definitely play with it. A few sweet bell peppers would be delicious. Also, I used cottage cheese instead of ricotta, and very little mozzarella (only on the top) but it would be great with more cheese mixed into ricotta/cottage cheese!
Sausage & Portobello Pasta Bake
3 links hot Italian turkey sausage
2 cups whole wheat shells pasta
1 cup fat-free cottage cheese
1 cup marinara sauce
1 portobello mushroom, cleaned and chopped
Half of a sweet onion
1 tbsp olive oil
2 large cloves of garlic, minced
1 tsp garlic powder
- Preheat oven to 350.
- Remove turkey sausage from its casings. Brown in pan over medium-high heat. Remove from heat and chop/crumble. Put 1 tbsp olive oil into pan and add minced garlic, cooking until fragrant. Add chopped mushrooms and onions, saute until soft.
- In a medium sauce pan, bring salted water to a boil and cook pasta. Be sure not to overcook pasta here – keep it firm, a little firmer than al dente, as it will continue to cook in the oven.
- Drain (or remove and put in your baking dish using a slotted spoon or spider).
- Combine cooked pasta, sausage and mushroom & onion mixture in your baking dish (or a large bowl if you need more room). Stir in cottage cheese, garlic powder and salt & pepper, to taste, until cottage cheese is evenly distributed throughout. Pour marinara over this mixture, stirring just enough to incorporate the sauce and make it “wet”.
- Top with fresh grated Parmesan and fresh mozzarella slices.
- Bake for 20 minutes, or until bubbly.