Directions

1. Cook the pasta al dente, drain well and return to pot.
2. Combine the ricotta and evaporated milk in medium sized bowl with a wire whisk to mix well. Set aside.
3. Coat skillet with spray or oil and add sausage. Cook over medium heat, stirring to crumble until done. Drain any fat. Add onion and thyme to skillet, cover and cook, stirring occasionally for 3 more minutes or until onion starts to soften. Add tomatoes, cover and cook for another minute or two until tomatoes begin to soften. Stir red peppers into skillet mixture. Add sausage mixture to pasta and toss to mix well. Add the ricotta mixture and toss again.
4. Spread mixture into 9-by-13-inch pan sprayed with cooking spray and spread pasta mixture evenly in the dish. Sprinkle with Parmesan cheese. Bake at 425° for 15–20 minutes, or until hot and bubbly. Serve immediately.

Per serving: 292 calories, 5g fat, 37g carbohydrates, 21g protein, 468mg sodium, 1.6g fiber, 320mg calcium - Recipe adapted from The Good Carb Cookbook, Sandra Woodruff RD