Once a week. That’s how many times we requested for mom to make this dish as kids. I took her recipe with me when I left the house. I make it for guest all the time.
Ingredients:
- 2 Large Bell Peppers (Washed & cut into strips)
- 1 Large Vidalia Onion (Washed & cut into strips)
- 1 Box Penne Rigate Noodles
- Jar 25.5 + Oz Garlic Roasted Spaghetti Sauce (I use Muir Glen)
- Package Mozzarella Cheese
- 2 Cups of Sliced Polska Kielbasa
- 1 Cup Shredded (Not Grated) Parmesan Cheese
- Tbsp Dried Basil
- 1/4 Cup Extra Virgin Olive Oil
Directions
- Boil noodles and drain water.
- Preheat oven to 350 degrees.
- In a frying pan cook kielbasa in olive oil over medium-high heat.
- When the kielbasa starts to brown, remove from the pan and do not clean.
- Add peppers and onions to the frying pan, saute them in the same oil used for the kielbasa. This will give the vegetables the perfect flavor.
- Mix spaghetti sauce, sauteed onions, peppers, kielbasa, and Parmesan cheese with the boiled noodles.
- Spray a large oven-safe dish with organic cooking spray and add the pasta.
- Sprinkle basil on top.
- Top the pasta dish with the bag of mozzarella cheese.
- Bake until the cheese is fully melted and slightly browned.
Serve with garlic bread & Ceasar salad!
Genna says
I made this for my friends last night and they LOVED it. I’m a vegetarian, so I just stuck with my salad, hehe, but great recipe!
Taralynn McNitt says
So happy they loved it! I make it often with spaghetti squash!
Kate says
I made this for my family of picky eaters tonight (2 and 3 year old) and they had a 1/4 of it gone before it went in the oven. Definitely going in our favorites box!