Summer Pasta Bake, But Healthier

Name: Summer Pasta Bake, But Healthier
Ingredients: 16 oz. pasta (I used Banza), cooked Al dente (a minute less than what the package says); 2 Zuchinni, diced about 1/2”; 2 bell peppers, diced about 1/2”; 4-6 chicken sausage links, sliced into disks; 8 oz. spinach; 8 oz. Mozzarella, shredded (used Kraft fat-free); 1/4 c. Parmesan, shredded; 1/2 c. Gluten free bread crumbs; salt/pepper; 24 oz. San Marzano tomatoes; 5 cloves garlic, sliced thin; 1 c. fresh Basil, torn; 1/4 c. fresh oregano, chopped; 1/4 c. Olive oil; Parmesan rind; 1/2 tbsp. crushed red pepper (optional); Parsley, chopped fine

www.thebutterbar.org

SERVINGS: 8 DIETARY: Gluten-Free DIFFICULTY: Pretty Easy PREP/COOK TIME: 20 min/40 min

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Ingredients

16 oz. pasta (I used Banza), cooked Al dente (a minute less than what the package says)
2 Zuchinni, diced about 1/2”
2 bell peppers, diced about 1/2”
4-6 chicken sausage links, sliced into disks
8 oz. spinach
8 oz. Mozzarella, shredded (used Kraft fat-free)
1/4 c. Parmesan, shredded
1/2 c. Gluten free bread crumbs
salt/pepper
24 oz. San Marzano tomatoes
5 cloves garlic, sliced thin
1 c. fresh Basil, torn
1/4 c. fresh oregano, chopped
1/4 c. Olive oil
Parmesan rind
1/2 tbsp. crushed red pepper (optional)
Parsley, chopped fine