8 oz. uncooked penne pasta (2 cups)

2 Tbsp. olive oil

1 cup coarsely chopped onion

1 cup sliced mushrooms (4 oz.)

2 carrots, sliced (1 cup) 

1 red bell pepper, cut in 1-inch pieces

1 green bell pepper, cut in 1-inch pieces

3 cloves garlic, minced

2 tsp. dried basil or 2 Tbsp. chopped fresh basil, packed

1 can (29 oz.) Contadina® Tomato Puree

12 oz. precooked smoked sausage, such as Andouille or chorizo, sliced

1/4 cup chopped Italian parsley, divided

4 oz. shredded mozzarella cheese (1 cup)

1. Preheat oven to 375°F. Cook pasta in boiling salted water until al dente, or about 2 minutes less than directed on the package.

2. Meanwhile, heat oil in a large deep skillet or saucepan. Add onion, mushrooms, carrots, peppers, garlic and basil. Cook until vegetables are softened, about 8 minutes.

3. Stir in tomato puree, sausage, cooked pasta and 2 Tbsp. parsley.  Heat through. Transfer to a 13x9-inch baking dish. Sprinkle evenly with remaining parsley and mozzarella cheese.  Bake 10 to 15 minutes until cheese is melted. Let stand 5 minutes before serving.