By The house feels fully settled now. The new kitchen island is my favorite spot to chop vegetables. This week I planned the whole week's meals on my laptop and we stayed under budget again. Mama said I was better at it than she was at my age.
On Tuesday Jada and I had a long talk at lunch about what kind of doctors and lawyers we want to be. She wants to help people with housing problems. I told her I want to be the pediatrician who knows what mold smells like after a flood and what it feels like when your cousin gets taken too soon. She got quiet and then said we were going to change things.
Jamal let me shoot hoops with him again. I made one basket and he acted like I'd won the championship. Kayla drew a picture of all of us in the new house and taped it to the refrigerator.
Saturday MawMaw Shirley and I made gumbo and talked about the year ahead. She said the best roux takes time and heart. I left feeling like I was carrying both.
At night I sat at the kitchen table with my laptop open. Thirteen years old, still round-faced but with stronger hands from all the stirring. The flood changed us, but it didn't break us. I have my family, my friends, my notebook full of recipes, and a dream that keeps growing. I'm not rushing the rest of my story. I'm letting it simmer slow and strong, just like MawMaw taught me.
After spending Saturday stirring roux with MawMaw Shirley, I carried that same slow-and-steady energy into my meal plan for the week. This baked pasta with chicken sausage is one of the dinners I penciled in on my laptop—hearty enough to feed everybody, easy enough that I can make it on a school night, and the kind of budget-friendly meal that keeps Mama proud. The sausage reminds me of what goes into MawMaw’s gumbo, and the way the whole house smells when it comes out of the oven feels like home settling in even deeper.
Baked Pasta with Chicken Sausage
Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes | Servings: 6
Ingredients
- 12 oz penne pasta
- 1 lb chicken sausage links, sliced into 1/4-inch rounds
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 green bell pepper, diced
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 jar (24 oz) marinara sauce
- 1 teaspoon Italian seasoning
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes
- Salt and black pepper to taste
- 1 1/2 cups shredded mozzarella cheese, divided
- 1/4 cup grated Parmesan cheese
- Fresh basil for garnish (optional)
Instructions
- Cook the pasta. Preheat oven to 375°F. Cook penne according to package directions until just al dente. Drain and set aside.
- Brown the sausage. Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add sliced chicken sausage and cook until browned on both sides, about 4–5 minutes. Remove and set aside.
- Sauté the vegetables. In the same skillet, add onion, bell pepper, and garlic. Cook over medium heat until softened, about 3–4 minutes, stirring occasionally.
- Build the sauce. Stir in diced tomatoes, marinara sauce, Italian seasoning, smoked paprika, red pepper flakes, salt, and pepper. Let simmer for 5 minutes.
- Combine everything. Add the cooked pasta and browned sausage back to the skillet. Stir in 1 cup of mozzarella cheese until everything is evenly mixed.
- Top and bake. Sprinkle the remaining 1/2 cup mozzarella and the Parmesan cheese over the top. Transfer to the oven and bake uncovered for 15–20 minutes, until the cheese is melted and bubbly with golden edges.
- Rest and serve. Let the pasta rest for 5 minutes before serving. Garnish with fresh basil if desired.
Nutrition (per serving)
Calories: 420 | Protein: 24g | Fat: 14g | Carbs: 48g | Fiber: 4g | Sodium: 890mg