food friday: baked penne and sausage supper

This meal was so good. I mean restaurant good. I wish I would've had time to make some french bread to go along with it. I am positive I will make this dish again. I adapted this recipe from The America's Test Kitchen Healthy Family Cookbook.

Baked Penne and Sausage Supper
1 14.5 ounce can diced tomatoes
1 1/2 tsp. olive oil
1 onion, halved and sliced thin
1 red bell pepper, stemmed, seeded and cut into matchstick pieces
3 garlic cloves
1/8 tsp. red pepper flakes
8 ounces hot or sweet Italian turkey sausage, removed from its casing
Salt and pepper
8 ounces penne
1 cup shredded part-skim mozzarella cheese
1/2 cup shredded Parmesan cheese

Lightly coat an 8x8 inch baking dish with vegetable oil spray and set aside. Pulse the tomatoes with their juice in blender or food processor until mostly smooth (about 5 pulses). Heat oil in skillet and add the onion and bell pepper and cook until softened, about 5 minutes. Stir in garlic and red pepper flakes and cook until fragrant, about 30 seconds. Stir in the sausage and cook until no longer pink, about 5 minutes. Stir in the processed tomatoes. Bring to a simmer and cook, until slightly thickened, 6-8 minutes. Season with salt and pepper to taste.

Meanwhile, bring a pot of water to a boil. Add the pasta and a 1 tablespoon of salt, stirring often until almost al dente but still firm to bite. Reserve 1/4 c. of the cooking water and drain the rest of the water. Add the meat sauce and reserved cooking water to the pasta mixture in the baking dish and sprinkle with 1/2 c. mozzarella and 1/4 c. parmesan cheese. Repeat with the remain pasta and cheese. Bake at 425 until the sauce is bubbling and the cheese is lightly browned, about 15 minutes. Let cool for 5 minutes before serving.

About 380 calories and 13 g. fat