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Boil water in large pot to have ready for cooking pasta. Grease 1½-quart shallow oblong casserole dish or spray with non-stick cooking oil.
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Assemble and measure out all ingredients. Chop vegetables and rinse and drain the canned black beans. Shred the main cheese used and grate the Parmesan cheese.
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In large bowl, mix the tomato sauce, chicken stock, sour cream, Worcestershire sauce, brown sugar, and seasonings. Whisk well to combine and blend ingredients. Stir in cheeses. Set aside.
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Heat olive oil over medium-high heat in large skillet. Crumble the sausage meat into the skillet, breaking the meat up well. Reduce heat slightly and cook the sausage meat, stirring frequently, until it is no longer pink. Drain well and set meat aside.
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Place oven rack in center of oven and preheat oven to 350°F.
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Begin cooking the pasta according to package directions, cooking just until pasta is al dente. Do not overcook pasta as it will cook further when casserole is in the oven.
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While the pasta is cooking, heat 2 tablespoons of olive oil then melt 1 tablespoon butter in a large skillet over medium heat. Reduce heat slightly and add the celery and carrots. Cook, stirring frequently, for about 4 minutes then add the onions, cooking for about 2 minutes, then add the peppers and cook (stirring continuously) for about 3 minutes. Add the mushrooms and cook mixture about 3-4 minutes longer, stirring frequently. Add the minced garlic and stir quickly for about 20-30 seconds. Do not let garlic scorch. Remove skillet from heat.
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Drain the cooked pasta.
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Add the pasta and sautéed vegetables to the sauce mixture in bowl. Stir gently to completely combine ingredients. Lastly, stir in the black beans, cherry, grape, or currant tomatoes, and frozen corn.
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Transfer mixture to prepared casserole dish.