Jennie Marzetti recipe

You want one of my favorite weeknight, quick/easy/cheap meals to make??? Sure you do... just as much as I'd love to win some Calphalon from Johnsonville. Since I make my own tomato sauce, it's technically more than 6 ingredients, but eh, use whatever sauce works for you. You do you, booboo.

Photo credit: Not mine. I need to take a picture next time I make this. How do I not have a photo of this??? This just looked the closest to how mine turns out. This is actually from http://www.yummly.com/recipe/Layered-Italian-Casserole-AllRecipes?columns=4&position=21%2F80

Ingredients:

• 4 Johnsonville Sweet Italian sausage links, opened and freed from their casing
• 1/2 medium onion, chopped fine
• 1/2 bell pepper (I prefer orange or yellow), chopped OR 4-6 medium mushrooms, sliced
• 1/2 box rotini pasta, cooked according to package directions and drained
• 1 24-ounce jar of your favorite tomato sauce
• 1 cup mozzarella or Italian blend cheese

Directions:
1. Slit open the casings from the sausages and remove the meat. Place into medium skillet over medium heat and break up the sausage while browning.
2. Once the meat is browned, add the onion and pepper or mushrooms and saute until softened.
3. Add in the pasta and stir to combine (I start the water to boil while the sausage is browning).
4. Add the sauce to the pan and mix thoroughly.
5. Turn off the heat. Add the cheese and stir until completely melted. Serve immediately.

Seriously. It's the slam. I often will make this for guests, and it's always a popular dish. It takes about a half hour to make, so it makes for a great busy weeknight meal.