Description
Sausage And Pepper Marinara Pasta Pinwheels are a delightful twist on traditional lasagna, combining hearty beef sausage, sweet bell peppers, and rich marinara wrapped in pasta. These charming spirals are perfect for family dinners or gatherings with friends.
Ingredients
- Lasagna Noodles
- Beef Italian Sausage
- Bell Peppers (red, yellow, orange)
- Onion (medium yellow, finely diced)
- Garlic (several cloves, minced)
- Marinara Sauce
- Ricotta Cheese
- Mozzarella Cheese (shredded, low-moisture, part-skim)
- Parmesan Cheese (freshly grated)
- Egg (large)
- Fresh Parsley (chopped)
- Fresh Basil (chopped)
- Olive Oil
- Salt
- Black Pepper
Instructions
- If you're using traditional dried lasagna noodles, bring a large pot of salted water to a rolling boil. Cook the noodles according to package directions until they are al dente and pliable, then drain and lay them flat on parchment paper.
- Preheat your oven to 375°F (190°C). Pour about 1 cup of marinara sauce into the bottom of a 9×13-inch baking dish.
- Heat a large skillet over medium-high heat. Add a drizzle of olive oil and the beef Italian sausage, cooking until browned and cooked through. Drain off any excess grease and transfer the sausage to a bowl.
- In the same skillet, add another drizzle of olive oil if needed. Add the diced onion and cook for 3-5 minutes until softened. Add the diced bell peppers and cook for another 5-7 minutes until tender-crisp. Stir in the minced garlic and cook for 1 minute more.
- Return the cooked sausage to the skillet with the peppers and onions. Stir in about 1/2 cup of marinara sauce, salt, and black pepper to taste. Mix well and remove from heat.
- In a medium bowl, combine the ricotta cheese, 1/2 cup grated Parmesan cheese, the egg, and half of the fresh chopped parsley. Season with a pinch of salt and black pepper and mix until well combined.
- Lay out one lasagna noodle on a clean work surface. Spread about 2-3 tablespoons of the ricotta mixture evenly over the noodle, leaving a small border on one of the shorter ends.
- Spoon about 3-4 tablespoons of the sausage and pepper mixture over the ricotta layer, spreading it evenly.
- Starting from one of the shorter ends, carefully and tightly roll up the lasagna noodle into a log. Slice the log into 1-inch thick pinwheels.
- Place the sliced pinwheels, cut-side up, into the prepared baking dish. Spoon the remaining marinara sauce over the tops and sprinkle with shredded mozzarella and remaining Parmesan cheese.
- Cover the baking dish loosely with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
- Let the dish rest for 5-10 minutes before serving. Garnish with fresh chopped basil and remaining parsley.
- Prep Time: 30 mins
- Cook Time: 40 mins
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 pinwheel
- Calories: 350
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 70 mg
Keywords: Use good quality ingredients for the best flavor. If using traditional noodles, ensure they are al dente to prevent tearing when rolling. Fresh herbs elevate the dish, but dried Italian seasoning can be used as a substitute.