Sun-dried Tomato, Kale, & Chicken Sausage Pasta Bake

Happy #MealPrepMonday! We had another low key weekend which gives me lots of time to go grocery shopping and prep our meals during the week.

Yesterday I prepped our veggies for omelets, egg bowls and salads… and made this yummy pasta bake for lunches. While I love salads for lunch (especially tuna!!), Eric requests a hearty lunch meal.

He voted for Jasmine rice + veggies and chicken meatballs and I also made him this pasta bake so that he could have a few options.

This Sun-dried Tomato, Kale & Chicken Sausage Pasta Bake is loaded with veggies–> sun-dried tomatoes, peppers, onions, mushrooms, and kale so you can feel good about digging in! 

Here’s our menu for the week:

• SUNDAY: Salmon, Fingerling Potatoes, Roasted Brussels Sprouts
• MONDAY: Italian Wedding Soup + Popovers
• TUESDAY: Taco Tuesday @ Home: grilled chicken, onions, peppers, tomatoes, lettuce, beans, tortillas/chips, guac
• WEDNESDAY: Stuffed Chicken with Ricotta & Kale + Roasted Broccoli
• THURSDAY: Mushroom Pizza from Trader Joe’s + Garden Salad
• FRIDAY: Dinner Out

Questions:

What did you meal prep this weekend?

Do you plan your dinner menu for the week?

Sun-dried Tomato, Kale, & Chicken Sausage Pasta Bake

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★★★★★

5 from 2 reviews

• Author: Kristina LaRue
• Prep Time: 20 mins
• Cook Time: 10 mins
• Total Time: 30 mins
• Yield: 8 1x

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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.

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Scale 1x2x3x

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

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Instructions

1. Preheat oven to 375 degrees.
2. Cook pasta according to package directions. Drain well, and pour pasta back into pot.
3. In large skillet, heat olive oil over medium heat.
4. Sauté onion, bell pepper, mushrooms, and garlic softened.
5. Add kale to skillet, mixing with veggies and cooking an additional 2-3 minutes until kale wilts a little.
6. Gently, fold ricotta cheese and marinara sauce into pasta to coat.
7. Add cooked veggies, fresh tomatoes, sun-dried tomatoes, and chicken sausage and mix with pasta.
8. Pour mixture into square baking dish and top with mozzarella cheese.
9. Bake in oven for 10 minutes or until cheese is melted.

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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

Kristina LaRue, RDN

Hi I’m Kristina LaRue, RD (registered dietitian nutritionist), Peloton addict and mama to two active and hungry boys. On Love & Zest, you’ll find healthy-ish recipes that fuel the whole family. I’m all about veggie-filled breakfast, meal prep recipes, healthier sweets, and easy weeknight dinners made in the Instant Pot or sheet pan.

Did you make one of my recipes?? Leave a review in the comments and tag @loveandzest #loveandzest on Instagram!

If you’re a modern mama– I’d love for you to join my Facebook group A Modern Motherhood Collective!

www.loveandzest.com

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