Skillet Mac & Cheese
1 lb. Italian sausage, casings removed
1 medium onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
12 oz. pasta (any type), uncooked
1 (16 oz.) jar Cucina Antica Garlic Marinara sauce
4 cups low-sodium chicken broth
Kosher salt, to taste
1/4 cup heavy cream
2 cup shredded mozzarella, divided
Preheat oven to 350°F. In a large oven-safe skillet, cook sausage over medium-high heat, breaking up with a wooden spoon, until seared and no longer pink (about 4 minutes).
Add onion, garlic, and bell pepper and cook, stirring, until soft (about 5 minutes).
Stir in uncooked pasta, marinara sauce, broth and salt, to taste. Bring liquid to a boil, then reduce heat to medium-low and simmer until pasta is al dente and almost all liquid has been absorbed (about 25 minutes).
Stir in heavy cream and simmer until mostly absorbed (about 2 minutes). Remove from heat and stir in half of mozzarella.
Remove oven-safe skillet from heat and top with remaining mozzarella. If you do not have an oven-safe skillet, transfer the mixture to a large baking dish. Bake until cheese is bubbly and golden (about 10 minutes).
Calories 663, Carbs 75 grams, Fat 29 grams, Protein 29 grams, Sodium 498 milligrams, Sugar 10 grams