Skillet Four-Cheese "Baked" Pasta

To save a dish, be sure to use an ovenproof skillet when making this 30-minute recipe. Add the pasta, sauce, and cheese to the sauteed sausage, peppers, and onions and bake in the skillet until hot and bubbly.


pound rotini pasta or penne
pound hot Italian sausage
sweet red peppers
large onion
tablespoon olive oil
jar (26 ounces) marinara sauce
cups shredded Italian four-cheese blend

1. Heat oven to 450 F. Cook pasta following package directions. Drain. 

2. While pasta is cooking, cut sausage into 1/2-inch slices. Seed and slice peppers and slice onion for a total of 4 cups. Heat olive oil in a large ovenproof skillet over medium-high heat. Add sausage, peppers and onions. Cook, 10 minutes, stirring occasionally, until peppers and onions are tender and the sausage is cooked through. Add sauce and bring to a simmer. Stir in the drained pasta and 1 cup of the cheese. 

3. Sprinkle remaining cheese over the pasta and bake at 450 F for 8 minutes or until cheese melts and casserole starts to bubble. Cool 5 minutes before serving. 
Note: Buy precut peppers and onions in the supermarket produce aisle to save prep time.