• 4servings
  • 32minutes
  • 740calories

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B2, B3, B9, B12, C
MineralsCopper, Chromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 12 ounce(s) turkey or pork Italian sausage , casing removed 1 package(s) (8-ounce) sliced fresh mushrooms

  2. 1 jar(s) (26-ounce) pasta sauce

  3. 8 ounce(s) mostaccioli pasta , cooked and drained 4 tablespoon(s) chopped fresh basil or Italian parsley , divided 6 slice(s) Sargento® Deli Style Sliced Provolone Cheese

Instructions Jump to Ingredients ↑

  1. Cook sausage and mushrooms in large non-stick skillet over medium-high heat until sausage is no longer pink, stirring frequently; drain. Stir in pasta sauce; heat to a boil. Reduce heat; simmer 10 minutes, stirring occasionally.

  2. Stir cooked pasta and 3 tablespoons basil into sausage mixture. Pour into 1 1/2-quart baking dish. Top with cheese. Bake in preheated 375-degree F oven 12 minutes or until hot and cheese is melted. Sprinkle with remaining basil.

  3. Serving size is 433 grams. Each serving: 15.5 g monounsaturated fat, 6.6 g polyunsaturated fat, 119 RE vitamin A, 3 mg vitamin C, 236 mg calcium, and 5 mg iron.


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