Yield: 6-8 Ethnicity: Southern   Meal Type: Main Course, Entrée   Occasion: Superbowl, Apres Ski   Preparation Method: Bake   Product Type: Turkey Sausage - Italian   Dish Type: Casserole

2 Tablespoons olive oil, DIVIDED

1 Pound mild ITALIAN TURKEY SAUSAGE, removed from casings

1/2 Medium onion, diced

3 Medium red bell peppers, roasted, peeled, seeded and roughly chopped

1 Clove garlic, minced

2 Cups low-sodium poultry stock (TURKEY STOCK PREFERRED)

1 Cup shredded Asiago cheese

1 1/2 Cups shredded Cheddar cheese

2 Tablespoons fresh chopped oregano or basil

13-1/2 Ounces package whole wheat pasta, cooked al dente

1/2 Cup shredded Parmesan cheese

1/4 Cup Panko breadcrumbs

Preheat oven to 350 degrees F. Heat 1 tablespoon oil in a medium, heavy skillet over medium heat. Add sausage, breaking up with wooden spoon as needed. Sauté until browned, about 6 minutes; set aside. In a large stockpot, heat remaining oil over medium heat. Sauté onion until slightly softened, about 1 minute. Add peppers and garlic. Continue to sauté for an additional minute or until garlic is fragrant. Stir in poultry stock, bring to a boil and reduce heat. Simmer for 5 minutes and remove from heat. Using a hand blender or food processor, puree until smooth. Stir in Asiago, Cheddar and cooked sausage until cheese melts. Season with salt and pepper. Toss in pasta and fresh herbs and mix until well combined. Pour into a greased 8-1/2 x 11-inch baking dish or 6 to 8 greased individual ramekins. Top with shredded Parmesan and bread crumbs. Bake in preheated oven for 15-20 minutes until bubbly and slightly browned on top.

Recipe Source: Recipe created by Gena Knox of Fire & Flavor Chef: Gena Knox