What’s for dinner? Easy no-boil pasta cooking with chicken sausage

This recipe involves letting the dish rest to absorb the flavors.

If you’ve been searching the internet, wondering what recipe to cook for dinner, look no further.

“Good Morning America” ​​Food takes the guesswork out of dinnertime and helps you find quick and delicious meals to whip up any night of the week.

Cook the Story blogger and recipe developer Christine Pitman shared her simple baked pasta that requires one less step, boiling water.

Delicious no-boil pasta

“This pasta cooking is done in one pot and doesn’t even require you to boil the pasta first,” Pittman said. “Yes, that means the pasta is baked in the oven. It’s amazing how delicious it is when you literally only need to spend 5 minutes preparing it. This one will definitely save your weeknights !”

8 oz. uncooked dried pasta shells
12 oz. (4 links) fully cooked chicken sausages, sliced ​​1/4 inch thick
1 (28 oz.) can diced tomatoes with juice
2 cups shredded mozzarella, divided
1/2 teaspoon garlic powder
3/4 tsp salt
1/4 teaspoon black pepper
1 cup heavy cream 1 cup low-sodium chicken broth Heavy-duty foil ½ cup grated parmesan cheese

Preheat the oven to 400 degrees.
In a saucepan, add pasta, sausage, diced tomatoes with juice, 1 cup mozzarella cheese, garlic powder, salt and black pepper. Stir.
Pour the heavy cream and chicken broth over the top and make sure all the pasta is submerged.
Cover with two layers of aluminum foil and make sure it is well sealed.*
Place in the oven until the pasta is tender, about 50 minutes.
Remove from the oven and sprinkle with the remaining cup of mozzarella and the Parmesan.
Return to oven uncovered until cheese has melted, about 5 minutes.
Remove from the oven and let the pasta cook uncovered for 15 minutes before serving. This is important because the sauce really thickens at this point.

Remarks: To ensure the pasta is cooked through, pinch the foil tightly around the edges of the pan so that no steam can escape.

Recipe reproduced with the kind permission of Christine Pittman