3/4 pound(s) uncooked chicken or turkey sausage, casings removed
1 T. olive oil
1 cup shredded carrots
1 medium onion, chopped
28 oz canned diced tomatoes
10 oz frozen green peas, thawed
2 T. tomato paste
3 tsp. of your favorite Italian herbs
Salt and pepper to taste
12 oz uncooked whole-wheat rigatoni pasta, cooked according to package
8 oz shredded part-skim mozzarella cheese
Preheat oven to 350 degrees F.
Brown sausage in 1T. olive oil. Remove from skillet and set aside. Add carrots and onions to the skillet and saute about 3 minutes, or until soft. Add the tomatoes, peas, tomato paste, herbs, salt and pepper. Cook 5 minutes until nicely settled. Add cooked pasta and half of the cheese. Stir.
Spread evenly in 9 x 13 baking pan, and top evenly with remaining cheese. Baked until the cheese has melted and the casserole is bubbling, about 20 minutes. Let stand at room temperature for 20 minutes before slicing into 8 pieces.
Weight Watchers PPs: 8