This casserole is pretty good. You can either divide it into four big servings for 9.5 points each or six smaller ones for 6 points each. I also think you could reduce the amount of pasta to 8 ounces and save even more points.
2/3 pound penne pasta
1/2 green bell pepper, sliced into strips
1/2 red bell pepper, sliced into strips
1 small sweet onion, quartered and sliced
2 cloves garlic, crushed
1/2 pound lean turkey sausage
freshly ground black pepper
1 (16oz can) reduced-sodium, diced tomatoes, with their juices
1/3 cup fresh, chopped basil
1 cup grated, fat-free mozzarella cheese
Preheat the oven to 350°F.
Bring 1/2 gallon of salted water to boil. Add the penne and cook until al dente, about 8 to 10 minutes. Drain and rinse with cold water.
Meanwhile, heat in a large skillet over medium heat. Add the peppers and onion and cook until soft and translucent, about 4 to 5 minutes. Add the garlic and cook 30 seconds more. Remove the sausage from the casings and add to the pepper and onions, season with pepper, and brown. Drain off the excess fat.
Add the diced tomatoes and their juice, and simmer for 5 minutes.
In a casserole dish, toss the penne, sauce and basil together. Sprinkle with the cheese. (This can be made ahead and stored unbaked in the refrigerator up to 2 days, or it can be frozen.)
Bake until the cheese is bubbly and brown and the dish is thoroughly heated, about 15 to 20 minutes; bake longer if the dish has been refrigerated.
At 4 servings - 9.5 points
At 6 servings - 6 points each
