Vegetarian Pasta Bake


  • 1 Box Gluten Free Rotini Pasta
  • 2 Vegetarian Italian Sausage Links
  • 1 Can of Diced Tomatoes
  • 1 Jar of Chunky Garden Combination Pasta Sauce
  • 1- 1/3 Cup of Part-Skim Mozzarella Cheese
  • 1/2 White Onion
  • 1 Tablespoon Olive Oil
  • 1 Teaspoon Oregano
  • 1 Teaspoon Basil
  • 2 Teaspoons Minced Garlic

MACROS: Makes 9 Servings

  • Calories: 314
  • Fat: 6g
  • Carbs: 44.1g
  • Protein: 20.1g
  • Fiber: 7.9g
  • Sugar: 12.1g


Preheat oven to 400 degrees. Boil noodles according to the directions on packaging. Once cooked drain, put noodles back in the pot and set aside.

Dice onion and sausage. Over medium high heat, add olive oil. Once oil is hot add onions, sausage and garlic. Saute for 3-5 minutes. Once done add to the pot with the noodles.

In the large pot, combine noodles, Sausage onion garlic mix, diced tomatoes, pasta sauce, and seasonings. Turn heat to medium and allow to heat thoroughly for 5- 7 minutes.

Once pasta is thoroughly heated, carefully pour into a 9×13 tin pan. Top pasta with Mozzarella Cheese.

Carefully place pasta in the oven. Bake for 10 to 15 minutes or until cheese is melted on top. Which ever is your preference!!

Remove pasta from the oven! You an use this moment to section the pasta into 9 even sections for meal prepping purposes. ENJOY!!!!!

SN: This pasta can be frozen and saved for a later date. In order to freeze it I simply covered it in aluminum foil and plastic wrap and placed it in the freeze. To defrost I simply removed it from the freezer and placed it in the fridge the night before. Super simple and super easy!

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