Italian Sausage and Veggie Pasta Bake

If you have trouble eating enough vegetables, this pasta bake is here to save the day. It’s packed to the brim with nutrient-rich veggies, Italian chicken sausage, and creamy goodness. Everything comes together in one pan (other than cooking pasta) and one serving has 20 grams of protein with just 265 calories! 

This post may contain affiliate links. As an Amazon Associate, I earn from qualified sales. Click here to read my full disclosure.

Italian Sausage Pasta Bake Recipe Walkthrough

You’ll find a printable recipe card at the bottom of this post, but the walkthrough below will cover ingredient notes and tips worth reading before diving in. 

Step 1: Sauté Mushrooms, Zucchini, and Red Bell Pepper for 5 Minutes

sliced baby bella mushrooms, red bell pepper, and zucchini in a skillet with olive oil, salt, and black pepper

Don’t be afraid to let the veggies develop some color here. Add them to the hot olive oil, toss/stir, and let them hang out for most of the 5 minutes. 

the veggies after a 5 minute sauté

That said, you shouldn’t need to deglaze the pan or have any burning here. If you smell charring, stir and consider reducing the heat a smidge. 

Ingredient notes for step 1: Feel free to use other types of mushrooms. To save prep time, you can probably find all three of the veggies here pre-sliced. You can also omit any of the veggies in this recipe. Just know the serving sizes and nutrition info will be affected. 

Step 2: Add Garlic, Cherry Tomatoes, and Chicken Sausages and Sauté Another 5 Minutes

cherry tomatoes, minced garlic, and sliced chicken sausage added to the mushroom and pepper mixture

If you have some crispy bits stuck to the bottom of your pan at this point, you can use a bit of red wine vinegar (or any liquid) to deglaze the pan before continuing. 

Give everything a stir and let it hang out again. The cherry tomatoes should begin to wrinkle around the 5-minute mark. You want them to stay mostly whole so avoid completely mashing them with your spatula. 

the veggies and sausage after another 5 minutes

Ingredient notes for step 2: I used two different types of chicken sausage from Trader Joe’s (garlic herb and spicy Italian). Though you could use their sweet Italian to reduce the spice or any other type of fully cooked sausage in your pasta bake. For the cherry tomatoes, I used a medley, but you could probably do any cherry or grape tomato option. 

Step 3: Add a Marinara, Light Alfredo Sauce, and Pasta of Your Choice

marinara and alfredo added to the mixture

Turn off the heat before adding the sauces. If you need to deglaze again, a little marinara should do the trick. Give everything another stir before adding cooked pasta.  

Keep the pan over the burner after turning it off. You want to keep everything warm in case you need to wait on your pasta to finish cooking. 

cooking and draining the pasta before adding the veggie and sausage mixture (1)

Stir the pasta in and you’re ready to top with cheese and bake. Almost done! 

Ingredient notes for step 3: If you’ve tried my Cajun Sausage Pasta Bake, you’ll be familiar with the light alfredo and marinara combo. There are dairy-free alfredo options out there, but you could also omit and use more marinara in its place. Another alfredo replacement might be a low fat ricotta like I used in my Beef Cannelloni recipe. For the pasta, you could use a lower carb option like the Banza chickpea shells I used for my Taco Pasta Bake

Step 4: Top with Shredded Mozzarella and Parmesan Reggiano and Bake for 15-20 Minutes

shredded mozzarella and parmesan with crushed red pepper and black pepper on top of the pasta before baking

Ingredient notes for step 4: Use freshly grated cheese if possible. Regular parmesan is a fine substitute for the parmesan reggiano, but the later packs a bit more flavor in the small amount used (in my opinion). Feel free to use other pasta-friendly cheese options. And in case you’re wondering, cutting the mozzarella in half to save some calories and fat should work fine. 

Italian sausage pasta bake in a stainless steel skillet with wooden spatula

Bonus tip: Serve this pasta bake with some of my parmesan bread twists or cheesy garlic air fryer bread (you can bake it, too)! 

If you have questions about making this Italian sausage and veggie pasta bake, you can leave a comment below or join my Facebook group with more than 14k healthy home cooks happy to help!

Italian sausage pasta bake in a stainless steel skillet with wooden spatula

Italian Sausage and Veggie Pasta Bake

Yield: 8 Servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Spicy Italian chicken sausage and veggies baked with protein pasta and a creamy blend of cheese and sauces.

Ingredients

  • 1 Tbsp (16g) Olive Oil
  • 8 oz Baby Bella Mushrooms, sliced
  • 1 large (175g) Red Bell Pepper, sliced
  • 1 large (300g) Zucchini, cubed or sliced
  • 8 oz Cherry Tomatoes
  • 4 cloves Garlic, minced
  • 4 Chicken Sausage Links, sliced*
  • Salt and Black Pepper, to taste

For the Pasta Bake

  • 8 oz Barilla Protein+ Farfalle
  • 1/2 C (125g) Marinara
  • 1/2 C (125g) Light Alfredo Sauce
  • 3/4 C (84g) Shredded Mozzarella
  • 1/4 C (28g) Shredded Parmesan Reggiano
  • 1/2 tsp Crushed Red Pepper (optional)

Instructions

  1. Preheat an oven to 400F and begin bringing salted water up to a boil for cooking the pasta. Cook the pasta for 6 minutes once the water comes to a boil.
  2. In a large skillet, heat the olive oil over medium-high heat. Once hot, add the mushrooms, zucchini, and red bell pepper to the skillet. Sprinkle with a pinch of salt and pepper and sauté for 5 minutes.
  3. Add the chicken sausage, garlic, and cherry tomatoes to the skillet. Stir and sauté another 5 minutes.
  4. Turn off the heat and add the marinara, light alfredo sauce, and cooked pasta. Stir everything together and top with the mozzarella, parmesan, and crushed red pepper.
  5. Bake for 15-20 minutes until the cheese is melted and bubbly.

Notes

*I used 2 Spicy Italian and 2 Garlic Herb chicken sausages from Trader Joe's.

Each serving has 7 WW SmartPoints (blue plan).

Nutrition Information:
Yield: 8 Servings Serving Size: 2 C (215g)
Amount Per Serving: Calories: 265Total Fat: 10gSaturated Fat: 4gCarbohydrates: 27gFiber: 4gSugar: 5gProtein: 20g

Want more kinda healthy recipes?

Follow me on Pinterest to see all of my recipes organized in one place with photos!



19 thoughts on “Italian Sausage and Veggie Pasta Bake”

  • Looks yummy! If I needed to transfer this to a baking dish for the baking part, is it enough for a 13×9″ ? I’m a horrible judge of sizes lol!!!

  • Just tried this recipe tonight and I loved the mix of different veggies incorporated into this pasta bake! The 2 cup portion size was almost too much for myself, which says a lot. Very tasty and already written down on a recipe card for a “make again” meal!

  • This is so delicious! I added a head of broccoli and an onion because they needed to be used so I had to add more of both sauces to cover the extra volume. SOOO GOOD! Mason has done it again.

  • Delish! Made it in my 12” ceramic cast iron skillet. The only modifications were that I used Davio’s chicken sausage (local Boston brand), reduced fat Mozzarella to better fit my macros, and a jar of roasted red peppers because I forgot to buy a bell pepper. Great recipe- thanks!

  • How did you get the serving size? 2 cups is more that the allotted grams and just want to make sure I’m measuring out servings right. Thank you!

    • To find serving sizes, I weigh the entire finished product and divide by the number of servings listed. Then I use measuring cups to find the volume measurement to match each serving in grams. Hope that makes sense! (Side note: 1 cup of different things will have a different weight in grams. 1 cup of AP flour will be around 120 grams while 1 cup of water will weigh roughly 240 grams.)

  • Subbing for Celiac

    This was another amazing pasta recipe. I used Banza instead of Barilla – If you wanted you could use Jovial GF bow ties, but the marcos aren’t as good. I said this in the cajun recipe review I left, but I used Classico for the light alfredo for this one too and it worked amazing.

  • I made this without mushrooms and with Banza pasta, and we all loved it ! My parents were visiting and they asked for the recipe afterwards!

  • I split this into 2 separate dishes to accommodate a vegetarian friend, so we had one dish with chicken sausage and one without. My 2yo twin goddaughters approved of this dish and it’s on weekly rotation in their house. This is such a fresh and filling recipe! YUM!

Leave a Reply

Your email address will not be published. Required fields are marked *