Ingredients
- 1 lb Ground Sausage
- 3 cloves Garlic, minced
- 1 jar Cento Chefs Cut Roasted Peppers (12 oz), drained
- 1 jar Cento Vodka Pasta Sauce (25.5 oz)
- 1 lb Anna Fusilli Corti Col Buco
- 2 cups Mozzarella Cheese, cubed
- ½ cup Cento Panko Bread Crumbs
- 1 tsp Cento Italian Seasoning
- ½ cup Parmesan Cheese, grated
- Fresh Basil Leaves, for garnish
Directions
Preheat oven to 375°F. Cook pasta a couple minutes below al dente, drain and set aside. Start by browning a pound of ground sausage in a skillet, adding minced garlic for a fragrant kick. Mix in roasted peppers, vodka sauce, fusilli pasta in a large bowl, ensuring everything is well-coated. Layer this combination in a baking dish, adding mozzarella cubes between layers. Sprinkle a mixture of panko breadcrumbs and Italian seasoning on top, and generously grate Parmesan for a cheesy crust. Bake for 25-30 minutes until golden brown and bubbly. Once out, let it cool briefly, garnish with fresh basil. Serves 6.
