Directions

• Preheat the oven to 350°f.
• Cook fettuccine according to package directions to al dente.
• Meanwhile, in a large skillet, cook the sausage, onions, and green pepper. Add a couple dashes of Worcestershire sauce. Cook until meat is no longer pink.
• Add in minced garlic and cook for 1 minute more.
• Drain.
• Add back to the skillet and add the tomatoes, mushrooms, Italian seasoning, sugar, and crushed red pepper flakes.
• Bring to a boil, reduce heat and simmer uncovered for 5 minutes.
• Drain fettuccine and toss well with the meat mixture.
• Transfer half of the sausage mixture into a greased 13″ x 9″ baking dish.
• Sprinkle with 1 cup of mozzarella cheese and 1/4 cup of the parmesan cheese.
• Top with remaining sausage mixture.
• In a small bowl, whisk together soup and broth, spread over the casserole.
• Sprinkle with remaining parmesan and mozzarella.
• Sprinkle with some fresh minced parsley.
• Cover and bake casserole at 350°f for 20 minutes, uncover and bake for 10 minutes longer, or until bubbly and cheese is melted and lightly brown.
• Let stand for 10 minutes before serving, enjoy!