Italian Sausage and Veggie Pasta Bake

About This Recipe

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)
• 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.