6 ounces (about 2 cups) uncooked dried mini lasagna noodles
12 ounces mild Italian sausage
1/2 cup chopped green pepper
1 small zucchini, sliced, cut in half
1 teaspoon dried basil leaves*
1 (26-ounce) jar chunky pasta sauce
4 ounces (1 cup) shredded mozzarella cheese
Cook noodles according to package directions. Drain.
Cook sausage in 12-inch skillet until browned (5 to 6 minutes). Stir in bell pepper, zucchini, basil and pasta sauce. Cover; cook until vegetables are fork tender (4 to 5 minutes).
Stir in cooked noodles. Sprinkle with cheese. Cover; let stand 1 minute.
*Substitute 1 tablespoon chopped fresh basil leaves.
Successful pasta is easy with a few pasta pointers:
-Be sure to cook pasta in rapidly boiling water. This prevents the pasta from sticking together.
-Adding a little oil to the cooking water can help prevent pasta from sticking together and prevent boil overs.
-Don't over cook pasta. Check the pasta a few minutes before the recommended doneness time. It should be "al dente" or tender, but still firm.