What's for Dinner?::Chicken Sausage Casserole

I didn't get my own picture of this one so the picture is from the Weight Watchers website, but this is pretty much what mine looked like. It was really good, and made enough for lots of leftovers! It was so good I didn't mind having it for lunch & dinner for a couple days! ;)

I couldn't find Chicken Sausage so I just used regular Italian Sausage & crumbled it as I cooked in...I'm sure it was probably more points this way, but that's the joy of Weight Watchers...you have room for flexibility!




Ingredients

	2 spray(s) cooking spray
	12 oz uncooked whole wheat pasta, rotini suggested (about 3 cups)
	1 tsp olive oil, extra-virgin
	1/2 cup(s) panko breadcrumbs
	2 Tbsp grated Parmesan cheese, Parmigiano-Reggiano suggested
	1 tsp dried oregano
	8 oz cooked chicken sausage(s), Italian-variety, thinly sliced
	1 medium yellow pepper(s), thinly sliced
	1 medium uncooked, onion(s), chopped
	1 pound(s) fresh mushroom(s), sliced
	2 Tbsp water
	4 cup(s) marinara sauce
	1 cup(s) shredded part-skim mozzarella cheese

Instructions

• Preheat oven to 350°F. Coat a 9- X 13-inch baking dish with cooking spray.
  
• Cook pasta according to package directions; drain pasta and return to pot.
  
• Meanwhile, heat oil in a large nonstick skillet over medium heat. Add breadcrumbs and reduce heat to medium-low; cook, stirring often, until toasted, about 4 minutes. Remove breadcrumbs to a small bowl; stir in Parmesan and oregano and set aside.
  
• In same skillet, cook sausage over medium-high heat, stirring frequently, until browned, about 5 minutes; remove to a plate and drain any fat from skillet.
  
• Add 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 to skillet; cook, stirring frequently, until vegetables are tender, about 8 minutes.
  
• Add vegetables, sausage and marinara sauce to pot with drained pasta; toss to coat. Spoon into prepared baking dish and sprinkle with mozzarella and reserved breadcrumbs. Bake until heated through and cheese melts, about 25 minutes. Slice into 8 pieces and serve. Yields 1 piece per serving (about 1 1/2 cups).