12 oz. Rummo Spaghetti Pasta (may substitute other varieties)
2 Tbsp. Central Market or Rustico di casa Asaro Extra Virgin Olive Oil
1 bag frozen H-E-B Select Grilled Mixed Peppers, Zucchini, or Eggplant Slices, thawed slightly and chopped
1 lb. H-E-B Italian Sausage, mild, sweet, or hot
1 jar (24 oz.) Orti di Calabria Pasta Sauce
2 c. (8 oz.) shredded Italian-blend cheese
1/2 c. shredded Grana Padano Cheese
Heat oven to 375°F. Spray a 9 x 13-inch baking dish with non stick spray.
Cook pasta in boiling, salted water according to package directions. Drain pasta and return to cooking pot; toss with oil and chopped vegetables to combine. Set aside.
While pasta cooks, remove sausage from casings and brown in a large skillet over Medium-High heat 6 to 8 minutes or until no longer pink. Stir in pasta sauce and bring to a boil.
Place half of spaghetti in bottom of baking dish; layer half of sauce mixture over pasta and sprinkle with 1 cup of Italian-blend cheese. Layer remaining ingredients in the same order. Top casserole with Grana Padano cheese.
Cover dish with foil and bake 20 minutes. Remove foil and bake 5 to 10 minutes longer or until hot and bubbly.
No Nutritional Information Available