Chicken Sausage, Mushroom And Pasta Casserole

Ingredients:

12 ounces whole what rotini (about 3 cups)
1 teaspoon extra-virgin olive oil
½ cup panko bread crumbs
2 tablespoons grated Parmesan cheese
1 teaspoon dried oregano
½ pound fully cooked Italian-style chicken sausage, thinly sliced
1 onion, chopped
1 pound white or cremini mushrooms, sliced
2 tablespoons water
4 cups marinara sauce
1 cup shredded part-skim mozzarella cheese

Instructions:

1. Preheat oven to 350 degrees F.  Spray 9 x 13-inch baking dish with nonstick spray.
2. Cook rotini according to package directions.  Drain in colander and return to pot.
3. Meanwhile, heat oil in large heavy nonstick skillet over medium heat.  Add panko; reduce heat to medium-low and cook, stirring often until golden, about 4 minutes. Transfer to small bowl; stir in Parmesan and oregano.  Set aside.  Wipe skillet clean.
4. Put sausage in skillet and cook over medium-high heat, stirring frequently, until browned, about 5 minutes.  Transfer to plate and drain off any fat from skillet.  Add bell pepper and onion to skillet; cook over medium-high heat, stirring frequently, until vegetables start to brown and soften, about 5 minutes.  Add mushrooms and water; cook, stirring, until mushrooms are softened and, about 8 minutes.
5. Add vegetables, sausage, and marinara to rotini; stir until mixed well.  Spoon into prepared baking dish with mozzarella and reserved panko mixture.  Bake until heated through and cheese is melted, about 25 minutes.

Per serving (about 1 ½ cups): 344 Cal, 9 g Total Fat, 2 g Sat Fat, 903 mg Sod, 50 g Total Carb, 10 g Sugar, 8 g Fib, 19 g Prot. SPV: 10