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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 459.3
  • Total Fat: 10.6 g
  • Cholesterol: 35.3 mg
  • Sodium: 652.1 mg
  • Total Carbs: 57.6 g
  • Dietary Fiber: 10.9 g
  • Protein: 31.5 g

View full nutritional breakdown of Pasta Bake with Sausauge, Broccoli, and Beans calories by ingredient
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Pasta Bake with Sausauge, Broccoli, and Beans

Submitted by: TIME4ME2BFIT

Introduction

This is from the "Cook Yourself Thin" cookbook. I know the sodium content is a bit high, but we only have this occasionally and I am not sure how to reduce it anymore! The chicken sausages were all I could find, maybe there is a lower fat/sodium alternative out there. Just all I could find. Any suggestions? This is from the "Cook Yourself Thin" cookbook. I know the sodium content is a bit high, but we only have this occasionally and I am not sure how to reduce it anymore! The chicken sausages were all I could find, maybe there is a lower fat/sodium alternative out there. Just all I could find. Any suggestions?
Number of Servings: 8

Ingredients

    1 large head of broccoli, cut into small florets
    3 cloves garlic, peeled
    3/4 pound rigatoni (I used the Barilla whole grain pasta)
    1 pound Han's all natural chicken sausages with roasted red pepper and garlic
    1 can cannellini beans or great northern beans, drained and rinsed
    2/3 pound skim mozzarella, grated, 1/4 cup reserved
    1/2 cup chicken stock or broth (i used college inn light and fat free)
    1/2 cup Pecorino Romano Cheese, finely grated, 1/4 cup reserved
    1/2 tsp black pepper
    3 TBSP breadcrumbs


Directions

Preheat oven to 375 degrees. Spray a 9x13 baking dish with nonstick cooking spray. In a seperate pot, bring water to a boil and add broccoli and garlic. Simmer the broccoli and garlic for 5 min, until softened. With a slotted spoon remove the broccolli and garlic to a large bowl. Bring water back to boil add pasta and cook about 2 min less than package directions, or around 11 min. The pasta should be al dente. Meanwhile, in a large dutch oven set over medium high heat, (spray dutch oven first with nonstick cooking spray), Add sausage, and garlic cloves from broccoi bowl, and cook stirring frequently until meat is fully cooked and no longer pink, about 4-5 min, if using fresh sausage. (If using fully cooked sausage, cook until surface is golden, about 2-3 min) With slotted spoon, transfer sausage to the broccoli, and wipe out pan. Discard garlic. Toss drained pasta with sausage mixture. Add beans, broth/stock, 3/4 cup grated mozzarella, 1/4 cup of Pecorino, and all of the ricotta. Add pepper. Gently toss. Transfer to prepared baking dish, to with breadcrumbs, remaining 1/4 cup of of Pecorino Cheese. Bake at 375 for 25 min. until heated through and crusty on top. (You can make this ahead, just allow to come to room temp before baking!)

Number of Servings: 8

Recipe submitted by SparkPeople user TIME4ME2BFIT.






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