1 tsp. olive oil

1 garlic, minced

1 (28 oz. s) whole peeled tomatoes, in puree

1/4 tsp. dried oregano

1/8 tsp. sugar

Coarse salt

2 (about 3 oz. each) precooked chicken sausages, cut crosswise into 1/4-inch-thick rounds

8 oz. mozzarella cheese, cut into small cubes (1 3/4 C. s)

1/4 C. grated Parmesan cheese

 

Preheat oven to 400 degrees. Cook pasta according to package instructions. Drain; set aside. Meanwhile, in a large saucepan, heat oil over medium. Add garlic; cook until fragrant, about 1 minute. Add tomatoes, oregano, and sugar. Bring to a boil, reduce to a simmer; cook, stirring and breaking up tomatoes until slightly thickened, 5 to 8 minutes. Season with salt. Add pasta, sausage, and half the mozzarella; toss to combine. Transfer to a 2-quart baking dish. Top with remaining mozzarella and Parmesan. Bake until bubbly and top is lightly browned, 10 to 15 minutes. Serve with Romaine Salad.

 

Yield:

Calories:

Fat:

Fiber: