Tuesday, November 1, 2016

Baked Sausage and Pepper Cacciatore Rigatoni


This post is part of a social shopper marketing insight campaign with Pollinate Media Group®  & Lactalis American Group but all my opinions are my own. #pmedia #MealSolutionMatch  http://my-disclosur.es/OBsstV


Happy November! That sure came quick. Now that it's pretty chilly here in NY. My brain instantly goes into comfort food mode. Everyone loves pasta right? Well I went to my  local Stop and Shop to grab all of my go to ingredients including delicious Johnsonville Mild sausage, yummy Barilla marinara sauce, peppers, onions and shredded Galbani mozzarella cheese. This is such and easy and delicious weeknight meal. 


Johnsonville sausage is my go to brand of sausage. It has great flavor and is a great flavor “swap” for ground beef and/or ground turkey. I use it in so many dishes.  In this dish it added just the right amount of flavor. 



I happen to have a serious cheese addiction. I eat it a lot. This Galbani cheese was so easy to shred. New low moisture cylinder shaped “for shredding” which is more aligned today to current consumer usage and preference trends. The shredding usage represents almost 1/3 of the total usage according to a recent consumer usage study.


Barilla pasta brings Al Dente perfection to every pasta meal.
For decades, Barilla has been serving Italians the highest quality ingredients. Now Italy’s #1 pasta sauce can provide your family with that fresh-from-the-garden taste in a thick and rich pasta sauce that everyone is sure to love.
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Ingredients
1 box Barilla Mezzi Rigatoni
1 package Johnsonville Italian Sausage
1 package Galbani mozzarella cheese, shredded
1 jar Barilla Marinara sauce
1 large bell pepper, chopped
1 large onion, chopped
1 roasted red pepper, chopped
2 cloves garlic, smashed peeled and chopped
olive oil
salt and pepper to taste

Directions
Preheat oven to 350 degrees. in a 13x9 dish bake sausage for 20 min, it wont be cooked through. While sausage is cooking cook the pasta according to package directions drain and add half the sauce. Heat a large skillet over medium high with olive oil and cook the peppers, onion and garlic until onion is translucent. Remove from heat and set aside. Remove the sausage from oven and slice into rounds. In the dish the sausage was baking in add the sausage, peppers and onion mixture, roasted pepper, remaining half of the sauce, cooked pasta, salt and pepper, top with mozzarella cheese and return to the oven for 30 minutes.
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Next time you are at your local Stop and Shop be sure to grab Barilla Pasta, Johnsonville Italian Sausage and Galbani Cheese to make a dinner everyone will enjoy.

1 comment :

  1. hello rina thats look so great, i'll try it later, you must try rendang from my country

    ReplyDelete