Italian Sausage and Veggie Pasta Bake
Spicy Italian chicken sausage and veggies baked with protein pasta and a creamy blend of cheese and sauces.
Servings: 8 Servings
Calories: 265kcal
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
- 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.
- 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.
- Add the chicken sausage, garlic, and cherry tomatoes to the skillet. Stir and sauté another 5 minutes.
- 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.
- 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
Serving: 2C (215g) | Calories: 265kcal | Carbohydrates: 27g | Protein: 20g | Fat: 10g | Saturated Fat: 4g | Fiber: 4g | Sugar: 5g