Description
Veggie loaded pasta oozing with cheesy goodness. This pasta is perfect for a weeknight or comforting work lunches. Make it in advance and bake it when you ready to eat.
Scale
Ingredients
- 12 ounces gluten free rotini
- 1 teaspoon olive oil
- 1/2 red onion, diced
- 1/2 yellow bell pepper, diced
- 1/2 cup sliced mushrooms
- 1 tablespoon minced garlic
- 4 cups chopped kale, stems removed
- 2 tomatoes, diced
- 1 cup part skim ricotta cheese
- 1/2 cup marinara sauce
- 3 ounces sun-dried tomatoes, julienne cut
- 2 links pre-cooked Italian chicken sausage, chopped
- 4 ounces part skim mozzarella cheese
Instructions
- Preheat oven to 375 degrees.
- Cook pasta according to package directions. Drain well, and pour pasta back into pot.
- In large skillet, heat olive oil over medium heat.
- Sauté onion, bell pepper, mushrooms, and garlic softened.
- Add kale to skillet, mixing with veggies and cooking an additional 2-3 minutes until kale wilts a little.
- Gently, fold ricotta cheese and marinara sauce into pasta to coat.
- Add cooked veggies, fresh tomatoes, sun-dried tomatoes, and chicken sausage and mix with pasta.
- Pour mixture into square baking dish and top with mozzarella cheese.
- Bake in oven for 10 minutes or until cheese is melted.
Nutrition
- Serving Size: 1/8 recipe
- Calories: 375 calories
- Sugar: 4g
- Sodium: 515
- Fat: 13g
- Saturated Fat: 5g
- Carbohydrates: 46g
- Fiber: 3
- Protein: 19g
- Cholesterol: 61mg