Cheesy Tomato Sausage Skillet

One of my favorite things to make on a weeknight is an easy pasta dish that can then be used as leftovers for Chuck's lunch the next day. And the quicker and easier it is, the better! This recipe is from my friend Brooke's food blog, and I changed it a bit since chicken is already on the menu this week.

I was pleased with how this came out, my recipe below reflects a little tweaking in the herbs and spices department, and I had to use Parmesan cheese because I forgot to buy the mozzarella! Using the hot Italian sausage gives the dish a little kick - we really enjoyed this!

Cheesy Tomato Sausage Skillet

slightly adapted from ...and a cookie for dessert

Makes 3-4 servings

8 ounces ziti or penne pasta

8 ounces hot Italian sausage

1 can Healthy Request cream of chicken soup

1 (15 ounce) can diced tomatoes, drained

1 1/2 cups skim milk

1 tablespoon dried basil

2 teaspoons dried oregano

2 teaspoons garlic powder

1 teaspoon salt

1 teaspoon black pepper

1/4 cup shredded mozzarella or freshly grated Parmesan cheese.

Bring a medium pot of salted water to a boil. Cook pasta as directed until al dente. Drain and keep warm.

Heat a large skillet over mediun-high heat. Remove casings from sausage and crumble into pan. Cook until browned and cooked through. Reduce heat to medium; add soup, tomatoes, milk, and seasonings. Stir in cooked pasta. Cook about 8 minutes, stirring occasionally, until bubbly and heated through (sauce should slightly thicken).

Sprinkle with cheese and remove from heat. Cover and let stand 5 minutes. Serve with more cheese if desired.