Festive Christmas Pasta with Red and Green Bell Peppers
This recipe for Christmas Pasta with Red & Green Bell Peppers has proven to be a winner in our home every Christmas season, and I trust it will be a winner in your home, too.
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Main Course, Pasta
Cuisine: Italian Cuisine
Servings: 10
Calories: 478kcal
- 1 pound Italian Sausage
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1½ teaspoon dried basil
- 1½ teaspoon dried oregano
- 1 medium onion chopped
- 3 red bell peppers seeded and chopped
- 3 green bell peppers seeded and chopped
- 2 cloves garlic minced
- 1½ pounds spaghetti cooked and drained according to package directions
- ½ cup Parmesan cheese shredded
In a large skillet over medium/high heat, brown the Italian sausage in the oil.
Add the salt, pepper, basil, and oregano and continue to cook an additional 1 - 2 minutes.
Add the chopped onions, peppers, and garlic. Stir to combine.
Lower the heat to medium, and cover.
Cook, covered, for 4-5 minutes or until the peppers are softened.
Spray a 9x13 casserole dish with non-stick spray.
Add the cooked and drained spaghetti to the casserole dish and top evenly with the Italian sausage and pepper mixture.
Sprinkle the Parmesan cheese over top.
Bake in a preheated 350-degree oven for 20 minutes.
Serve hot.
*Note - Cover well and refrigerate leftovers for up to 5 days.
Delicious as leftovers!
Tools and equipment:
large skillet with cover (or aluminum foil), cooking spray, chef's knife, cutting board, large pasta pan, strainer, wooden spoon or spatula, tongs (optional)
Serving: 1 | Calories: 478kcal | Carbohydrates: 56g | Protein: 18g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 37mg | Sodium: 884mg | Potassium: 432mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1295IU | Vitamin C: 76.2mg | Calcium: 99mg | Iron: 2mg