|Ingredients (serves 5):
50g capsicum, chopped
250g Alce Nero Organic Fusilli or Penne, cooked ‘al dente’ and drained
700g (2 bottles) Alce Nero Organic Tomato sauce
70g shredded mozzarella cheese
Pre-heat oven to 175ºC.
In a skillet, cook sausage and green pepper over medium heat until meat is no longer pink; drain.
Stir in pasta and tomato sauce; mix well.
Transfer to a greased baking dish.
Cover and bake for 25 minutes
Uncover; sprinkle with cheese.
Bake 5-10 minutes longer or until the cheese is melted.