-
1
For the sausage and vegetable sauce:
-
2
Slice the chicken sausage links on an angle about an inch thick.
-
3
Heat skillet over medium heat with 1-2 Tablespoons of olive oil and brown the sausage (about 5 minutes).
-
4
Remove sausage from skillet and set aside.
-
5
Heat the rest of the olive oil in the same skillet, add onions and mushroom and cook until tender.
-
6
Sprinkle in flour then whisk in wine (or chicken broth).
-
7
Bring to a bubble then reduce heat to low.
-
8
Mix the red pepper spread and sausage into the vegetable sauce and simmer.
-
9
For the cheesy noodle mixture:
-
10
In a bowl mix together the roasted yellow/red peppers, cottage cheese, monterey jack cheese and 1/2 cup of the parmesan cheese, and parsley.
-
11
Set aside.
-
12
In a medium pot, boil the pasta to al dente (according to package instructions for al dente).
-
13
Drain, then pour the noodles into the cheese bowl and stir together to slightly melt the cheese.
-
14
Preheat broiler on low.
-
15
To assemble place the sausage and vegetable sauce in the bottom of a greased baking dish then pour the cheesy noodle mixture on top.
-
16
Spread the rest of the parmesan cheese on top.
-
17
Broil until cheese browns (about 5 minutes).
-
18
After cooling a bit, sprinkle with basil.
