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Recipe Ingredients

  • 1 lb. bulk mild Italian sausage
  • 1 green or yellow bell pepper, cut into 1/2-inch pieces
  • 1 jar (24 to 26-oz.) marinara sauce
  • 1-1/2 cups water
  • 2 cups (6-oz.) uncooked penne pasta
  • 1 container (15-oz.) Frigo® Whole Milk or Part-Skim Ricotta cheese
  • 1 cup freshly shredded Frigo® Part Skim Mozzarella cheese
  • 1/2 cup freshly grated Frigo® Parmesan cheese
  • 2 Tbsp. chopped Italian parsley

Recipe Directions

Brown Italian sausage with peppers in 12-inch skillet over medium heat until sausage is no longer pink, about 12 minutes.  Pour off drippings.

Stir in marinara sauce and water; bring to a boil.  Stir in pasta; reduce heat to medium-low.  Simmer, covered, until pasta is almost tender, stirring occasionally, about 15 minutes.
Meanwhile mix cheeses and parsley; set aside.
Spoon cheese mixture in 12 dollops on top of pasta mixture; bring to a boil.  Reduce heat; simmer, covered, until pasta is tender and cheese is slightly melted, about 15 minutes.  Garnish with additional grated Parmesan cheese, as desired.

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