One-pan Turkey Sausage and Orzo Casserole

• 1 can (about 28 oz./795 g) tomatoes
• About 3/4 c (180 ml) beef broth
• 8 oz (230 g) each mild and hot turkey Italian sausages, casings removed, sliced 1/2 inch (6 mm) thick
• 2 large onions (about 1 lb./455 g total), minced
• 2 tblsp chopped fresh basil or 2 tsp dried basil
• 12 oz/340 g (about 2 c) dried orzo or other rice-shaped pasta
• 1/2 c (30 g) shredded part-skim mozzarella cheese

Directions:

Break up tomatoes with a spoon and drain juice into a 1-quart (950-ml) measure; reserve tomatoes.

Add enough broth to juice to make 3 c (710 ml); set aside.

Place sausages and onions in a shallow 2 1/2- to 3-quart (2.4- to 2.8-liter) casserole.

Bake in a 450F (230 degree C) oven, stirring occasionally to loosen browned bits, until well browned (about 45 mins). Remove from oven.

Add tomatoes, broth mixture, and basil, stirring to loosen browned bits. Return to oven and continue to bake until mixture comes to a boil (about 10 mins).

Remove from oven and stir in pasta.

Cover tightly with foil, return to oven, and continue to bake until liquid is absorbed and pasta is tender to bite (about 15 mins).

Sprinkle with cheese.

Makes 6 servings.