Ingredients
(serves 5):
180g sausage
50g capsicum, chopped
250g Alce Nero Organic Fusilli or Penne, cooked ‘al dente’ and drained
700g (2 bottles) Alce Nero Organic Tomato sauce
70g shredded mozzarella cheese
Method:
Pre-heat oven to 175ºC. In a skillet, cook sausage and green pepper over medium heat until meat is no longer pink; drain. Stir in pasta and tomato sauce; mix well. Transfer to a greased baking dish. Cover and bake for 25 minutes
Uncover; sprinkle with cheese. Bake 5-10 minutes longer or until the cheese is melted. Enjoy!
180g sausage
50g capsicum, chopped
250g Alce Nero Organic Fusilli or Penne, cooked ‘al dente’ and drained
700g (2 bottles) Alce Nero Organic Tomato sauce
70g shredded mozzarella cheese
Method:
Pre-heat oven to 175ºC. In a skillet, cook sausage and green pepper over medium heat until meat is no longer pink; drain. Stir in pasta and tomato sauce; mix well. Transfer to a greased baking dish. Cover and bake for 25 minutes
Uncover; sprinkle with cheese. Bake 5-10 minutes longer or until the cheese is melted. Enjoy!
