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Cooking Light, May 2008
I really thought there should be more sauce to this recipe. I cooked the pasta al dente per the notes, but there really wasn’t a lot of liquid for them to continue cooking in. I would add more sauce the next time I made this.
I put it in the oven for 10 minutes, preheated mind you, and after 10 minutes it wasn’t hot and bubbly. I didn’t care. We ate it warm because I was tired of having the oven on with the heat outside.
Crumble the goat cheese REALLY WELL!! I didn’t do that and there were chunks that weren’t quite melted, but weren’t hard. Cook the green pepper until soft. I followed the directions, and there were some peppers that were still a little on the crispy side after baking. It did taste pretty good and I have enough sausage left over to make this recipe again. Then again, I’m not a huge fan of running the oven when it’s blazing hot outside so it may have to wait until fall. I’ll be looking into salads and cold meals next week.
Measuring cups and spoons
Large nonstick skillet