This Italian Sausage Pasta Bake is an easy dinner recipe that works well as a freezer meal, or as a cozy casserole to share with friends and family! Sprinkle the seasonings overtop the veggies and toss to coat again. Cook in the oven for 40-45 minutes, or until the potatoes are tender. It’s packed to the brim with nutrient-rich veggies, Italian chicken sausage, and creamy goodness. Cut the tips off the sausage and squeeze the assuage sausage from the lining into a fry pan with some oil. Layers of fresh mozzarella, ground sausage, vegetables and pasta in tomato sauce create a delicious combination that bakes in one dish! Everything comes together in one pan (other than cooking pasta) and one serving has 20 … Cook the pasta in boiling water on the stove until soft. Place the sausages and vegetables on a large baking tray. Add frozen vegetables to boiling pasta about 5 minutes before the pasta is ready. Mixed the pasta, and sausage mixture together, and then put it into a casserole dish. Vegetarian option – Try replacing the sausages with zucchini, sun-dried tomatoes or eggplant (aubergine) for a veggie version. https://thehecticcook.com/2017/02/27/diet-friendly-sausage-pasta-bake Once the pasta was cooked, I reserved some of the water, added the water to the sauce, added about 1 tsp of italian seasoning, and also added in some ricotta cheese. Perfect to feed a hungry family! Make it lighter – To make this sausage pasta bake lighter you can leave out the mascarpone and add an extra 1/2 cup (125ml) of reserved pasta … Mix these together in a small bowl. For this Sheet Pan Italian Sausage Vegetable Bake I used oregano, parsley, Italian seasoning, salt, and pepper. https://www.tasteofhome.com/recipes/sausage-pasta-with-vegetables Cheesy baked pasta made with Italian chicken sausage, mozzarella, ricotta, Pecorino Romano and spinach (but don’t worry, no one will care about the green stuff). This is also easy to make ahead, then pop it in the oven when you are ready to eat. 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