Skillet-Baked Ziti with Andouille, Tomatoes, and Peppers
Main Entree
Ingredients
12 ounces uncooked ziti pasta
1 tablespoon olive oil
1 pound andouille sausage, cut into 1/2-inch slices
1/2 small red bell pepper, cut into thin strips
1/2 small yellow or orange bell pepper, cut into thin strips
1/2 cup chopped sweet onion
2 teaspoons minced garlic
2 (14.5-oz.) cans fire-roasted diced tomatoes
1 (8-oz.) can tomato sauce
2 teaspoons granulated sugar
1 teaspoon kosher salt
1/2 teaspoon black pepper
3 ounces Parmesan cheese, shredded (about 3/4 cup)
4 ounces mozzarella cheese, shredded (about 1 cup)
Basil leaves, for topping
Directions
Preheat oven to 350°F. Prepare pasta according to package directions, reducing boiling time to 8 minutes.
Cook sausage, peppers, onion, and garlic in hot oil in a 12-inch cast-iron skillet over medium-high, stirring often, until vegetables are soft and sausage has begun to brown slightly, 7 to 8 minutes. Stir in tomatoes, tomato sauce, sugar, salt, and pepper. Bring mixture to a simmer over medium, and add 1/2 cup of the Parmesan, stirring until melted. Stir in cooked pasta. Remove from heat, and sprinkle with mozzarella and remaining 1/4 cup Parmesan.
Bake in preheated oven until mixture is bubbly and cheese is golden, 25 to 30 minutes. Let stand 10 minutes before serving.
Notes
This was really good. Jill liked it too. I made a half a recipe for us in my medium sized pan, pulled out some for Campbell to cook in a tiny pan and there was still a little leftover. Campbell didn't like the tomatoes pieces but thought the rest was good. Need to try hitting the tomatoes a bit in the food processor.