Sausage and Veggie Marinara Bake

Transform your dinner routine with our Sausage and Veggie Marinara Bake! In just 30 minutes, you’ll unveil a mouthwatering masterpiece that’s as easy to make as it is delicious. Start by boiling whole wheat pasta until perfectly al dente, while your sauté pan sizzles with a colorful medley of fresh veggies and sliced Italian chicken sausages. Once tender and fragrant, layer the cooked pasta, savory marinara sauce, and veggie-sausage blend into a baking dish. Generously sprinkle with shredded mozzarella, cover, and let it bake to melty perfection. As it emerges from the oven, a symphony of flavors awaits, ready to be enjoyed alongside a crisp bagged salad.

Prep Time: 5 min
Cook Time: 25 min

Ingredients:

  • 4 fully cooked Italian chicken sausages, cut into half moons
  • ½ lb whole wheat pasta
  • 1 12 oz bag fresh mixed veggies (carrot, cauliflower, broccoli, green beans etc)
  • 1 jar marinara sauce
  • As much shredded mozzarella as your heart desires
  • Bagged salad

Directions:

Preheat the oven to 350 F. Fill a large pot with water and bring to a boil. Add in the pasta and cook to package directions.

While pasta cooks, put on a large saute pan over medium-high. Add in a little bit of olive oil and then add the veggies. Saute for 4-5 minutes or until tender-crisp. Season with salt and pepper. Add in the sausage and cook until browned. 

Spray or oil a 9×13 baking dish. Add in the pasta, marinara sauce and the sausage veggie mixture. Toss to combine. Spread pasta out in an even layer, top with shredded mozzarella cheese and cover with foil. Bake in the oven for 10 minutes. Remove the foil and bake 5 minutes more. Serve with bagged salad.

Other Ways To Prepare This Meal:

Plant-based: Use plant-based sausage or chickpeas instead of chicken sausage. Use vegan cheese shreds instead of mozzarella.

Gluten-free: Use gluten-free or bean-based pasta.

Kid-friendly: Use whatever their favorite veggies are and serve with some garlic bread.