Summer Pasta Bake, But Healthier

SERVINGS: 8
DIETARY: Gluten-Free
DIFFICULTY: Pretty Easy
PREP/COOK TIME: 20 min/40 min

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Pasta Bake

• 16 oz. pasta (I used Banza), cooked Al dente (a minute less than what the package says)
• 2 Zuchinni, diced about 1/2”
• 2 bell peppers, diced about 1/2”
• 4-6 chicken sausage links, sliced into disks
• 8 oz. spinach
• 8 oz. Mozzarella, shredded (used Kraft fat-free)
• 1/4 c. Parmesan, shredded
• 1/2 c. Gluten free bread crumbs
• salt/pepper

Tomato Sauce

• ​24 oz. San Marzano tomatoes
• 5 cloves garlic, sliced thin
• 1 c. fresh Basil, torn
• 1/4 c. fresh oregano, chopped
• 1/4 c. Olive oil
• Parmesan rind
• 1/2 tbsp. crushed red pepper (optional)
• salt/pepper

Garnish

• ​Parsley, chopped fine

1. ​Preheat the oven to 400 F.
2. Begin by mixing all of the tomato sauce ingredients in a bowl and squeeze with your hands until mixture is combines and tomatoes are a smaller size. Place the sauce in a pan and cook on low to medium heat for about 30 minutes or reduces slightly (you can also sauté the garlic with the olive oil first for a more nutty flavor).
3. Next place a small amount of oil in another pan and cook the pepper and zuchinni for about 4 minutes on medium heat. Set aside.
4. In the same pan and the chicken sausage and spinach and cook for about 2-3 min. Set aside.
5. In a large baking dish (11x16) place all of the pasta ingredients, except the cheese and bread crumbs. Mix all of the ingredients together. Add 4 oz. of the Mozzerella. Mix again.
6. Now add all of the sauce and mix it all together for the last time (make sure it season with salt and pepper and taste).
7. Top with remaining Mozzerella, Parmesan, and bread crumbs. Bake in the oven for about 30-35 min (or until it develops a crust on top and the cheese is melted).
8. Remove from the oven and garnish with parsley. Enjoy and don’t feel guilty!