Baked Penne with Italian Sausage

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• 1 pound Italian sausage (mild, casings removed about 5 links)
  Ingredient note

  Source: 1 pound Italian sausage (mild, casings removed about 5 links)
• 1 each large onion (chopped)
  Ingredient note

  Source: 1 large onion (chopped)
• 1 each green bell pepper (chopped)
  Ingredient note

  Source: 1 green bell pepper (chopped)
• 2 tablespoons tomato paste
  Ingredient note

  Source: 2 tablespoons tomato paste
• 28 ounce diced tomatoes (canned)
  Ingredient note

  Source: 28 ounce diced tomatoes (canned)
• 1 cup chicken broth (low sodium)
  Ingredient note

  Source: 1 cup chicken broth (low sodium)
• 1 teaspoon oregano (dried)
  Ingredient note

  Source: 1 teaspoon oregano (dried)
• 1 teaspoon basil (dried)
  Ingredient note

  Source: 1 teaspoon basil (dried)
• ½ teaspoon thyme (dried)
  Ingredient note

  Source: ½ teaspoon thyme (dried)
• ½ teaspoon fennel seed
  Ingredient note

  Source: ½ teaspoon fennel seed
• ½ teaspoon salt (or to taste)
  Ingredient note

  Source: ½ teaspoon salt (or to taste)
• ½ teaspoon pepper
  Ingredient note

  Source: ½ teaspoon pepper
• 10 ounces green peas (frozen)
  Ingredient note

  Source: 10 ounces green peas (frozen)
• 12 ounces penne (dry or ziti)
  Ingredient note

  Source: 12 ounces penne (dry or ziti)
• 2 cups mozzarella cheese (shredded)
  Ingredient note

  Source: 2 cups mozzarella cheese (shredded)
• As Needed Black pepper
  Ingredient note

  Required by source directions; authorized salt/pepper exception.

1. Cook Pasta: Cook the pasta according to package instructions. Drain and transfer to a large bowl.
2. Preheat oven to 350℉.
3. Make Sauce: Crumble the sausage meat into a large skillet over medium heat and brown, stirring often for about 5 minutes, until it's no longer pink.
4. Add the onion, pepper and continue cooking for another 3 minutes, or until the onion and pepper have softened and the onion is translucent.
5. Stir in the tomatoes, oregano, tomato paste, basil, thyme, fennel seeds, salt and pepper. Add the chicken broth and stir. Bring to a boil, reduce the heat and cook for another 20 minutes, stirring often as needed.
6. Stir in the peas. Remove the sauce from heat.
7. Toss penne with sauce: Pour the sauce over the cooked pasta and stir. Stir in about 1 cup of cheese.
8. Assemble: Transfer the pasta to a large casserole dish. Top with remaining mozzarella cheese.
9. Bake: Transfer the casserole dish to the preheated oven and bake until the cheese has melted and the casserole is bubbling, for about 20 minutes.
10. Serve: Garnish with parsley or basil if desired and serve warm.