Sausage and Penne Pasta Bake

2 1/2

cups uncooked penne pasta (8 oz)

lb bulk Italian pork sausage

medium onion, chopped (1/2 cup)

clove garlic, finely chopped

medium green or red bell pepper, cut into bite-size strips

can (19 oz ) Progresso™ Vegetable Classics hearty tomato soup

1/2

teaspoon dried basil leaves

1/2

teaspoon tomato bouillon with chicken flavor granules

bag (8 oz) Italian cheese crumbles (mozzarella, provolone, Romano and Asiago cheeses)

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1

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook pasta as directed on package.
2

Meanwhile, in 10-inch skillet, cook sausage, onion and garlic over medium-high heat 5 minutes, stirring occasionally. Stir in bell pepper. Cook about 2 minutes or until sausage is no longer pink; drain. Add soup, basil and bouillon to sausage mixture; heat to boiling.
3

Drain pasta; place in baking dish. Sprinkle with 1 cup of the cheese crumbles. Pour sausage mixture over pasta.
4

Cover with foil; bake 25 minutes. Remove foil; sprinkle with remaining cheese crumbles. Bake 3 to 5 minutes longer or until cheese is melted.