Adventures of Eating with dReJ: healthy, cheap, delicious

Posts tagged ‘healthy pasta bake’

Turkey Sausage Pasta Bake (easy, peesy!)

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Quick & Easy Pasta Bake

You are right, this does look delicious.

Lucky for you, it’s easy to make and we’re going to tell you how. We didn’t follow a recipe on this one, it’s straight out of the dReJ Original Recipe book. But it’s really just a healthy version of your standard pasta bake – so feel free to change up the ingredients to reflect your preferences.

What you’ll need:

Turkey or Chicken Sausage (we used hot Italian turkey sausages that they stock fresh in our grocery meat department). They usually come with about 5 links in a package.

1 package spinach (we thawed out a package of frozen spinach because it’s cheaper than fresh!)
1 small container (15 oz) of Fat Free Ricotta Cheese
4 servings of a whole wheat pasta noodle (we went with rotini)
1.5 cups (you can do more or less depending on your preferences ) 2% skim shredded Mozzarella cheese
Seasonings (we went with Salt & Pepper + some Italian ones like oregano, parsley, etc.

3/4 – 1 cup Low Sodium or Low Calorie Marinara Sauce – pick one that is not loaded with sodium, fat and sugar! Check your label!

What to do with all that stuff:

Cook up your sausages – you can do this on the stove or grill them, use your George Foreman, etc. Once they are cooked, slice them into thin bite size pieces.
Cook your pasta and drain, add the marina sauce and stir until coated.

Meanwhile, put the spinach (make sure you’ve drained it so it’s not wet if thawing), ricotta cheese, 1/2 of the shredded cheese and seasonings into a large bowl and mix it up. It will be a little hard to stir, but you want it to be pretty mixed up. Once you have accomplished that, add the sausage (a little at a time) until everything is mixed together.

Pull out a casserole dish (something that is 9×13 will work – but you can work with whatever you have) and spread the pasta/marinara into the casserole dish evenly. Spoon the spinach mixture on top. Sprinkle the rest of the shredded cheese on top and bake for about 15-20 minutes at 375 or until it’s nice a bubbly.

We used a pretty big casserole dish, so when we cut it up, we actually had 2 thin layers. So when I put in our to-go containers for lunch, it sort of felt like lasagna because I stacked it. If you have a smaller casserole dish – you may end up with just one thick serving and that’s okay, too.

It all goes down the same way, anyway – right?

If you plan to bring this to work and heat up later, I recommend adding a tiny bit of water to the dish prior to microwaving it. It just helps everything stay good texture wise.

This meal was super easy to make, and took maybe a half hour total. You can make this dish healthier by using less cheese and leaner cuts of meat – or you can add on the  calories by doing the opposite. But since this is a healthy, cheap & delicious website, I won’t be encouraging that!

Enjoy!

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