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Sicilian Baked Fusilli · Entreés
Mama Mia! All of Outpost's homemade sausages contain only top quality natural and organic ingredients and stuffed into natural casings. Make this vegetarian by switching out the sausage and switching in Field Roast brand vegan links.
serves 6
serves 6
Ingredients
8 ounces fusilli or pasta twists
3⁄4 cup low-fat ricotta cheese
3⁄4 cup evaporated skim or low fat-milk
8 ounces Outpost Italian sausage, casings removed
1⁄2 cup onion, chopped
1⁄2 teaspoon thyme, dried
3⁄4 cup plum tomatoes, seeded and chopped
3⁄4 cup roasted red peppers
1⁄4 cup grated Parmesan cheese
Olive oil or nonstick cooking spray
Directions
- Cook the pasta al dente, drain well and return to pot.
- Combine the ricotta and evaporated milk in medium sized bowl with a wire whisk to mix well. Set aside.
- Coat skillet with spray or oil and add sausage. Cook over medium heat, stirring to crumble until done. Drain any fat. Add onion and thyme to skillet, cover and cook, stirring occasionally for 3 more minutes or until onion starts to soften. Add tomatoes, cover and cook for another minute or two until tomatoes begin to soften. Stir red peppers into skillet mixture. Add sausage mixture to pasta and toss to mix well. Add the ricotta mixture and toss again.
- Spread mixture into 9-by-13-inch pan sprayed with cooking spray and spread pasta mixture evenly in the dish. Sprinkle with Parmesan cheese. Bake at 425° for 15–20 minutes, or until hot and bubbly. Serve immediately.
Per serving: 292 calories, 5g fat, 37g carbohydrates, 21g protein, 468mg sodium, 1.6g fiber, 320mg calcium - Recipe adapted from The Good Carb Cookbook, Sandra Woodruff RD
