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

Italian Sausage and Veggie Pasta Bake

Spicy Italian chicken sausage and veggies baked with protein pasta and a creamy blend of cheese and sauces.
4.64 from 50 votes
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Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 8 Servings
Calories: 265kcal
Author: Mason Woodruff

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