Sausage and Peppers over Rotini

4 of 5 (2)
member ratings
Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 352.6
  • Total Fat: 14.5 g
  • Cholesterol: 71.6 mg
  • Sodium: 1,080.0 mg
  • Total Carbs: 28.5 g
  • Dietary Fiber: 5.1 g
  • Protein: 25.5 g

View full nutritional breakdown of Sausage and Peppers over Rotini calories by ingredient

Number of Servings: 5


    Jennie-O Turkey Sausage 5 links
    1.5 cups whole wheat rotini pasta dry
    2 ounces finely shredded part-skim low moisture mozzarella cheese
    1 Jar Bertolli Tomato and Basil Spaghetti Sauce
    2 Bell Peppers (green and red) thinly sliced
    1 Medium onion thinly sliced


1. Bring water to boil and add pasta and cook until al dente.
2. Cut Sausages in half and cook in skillet on med. hi heat.
3. Remove sausage and add veggies and cook until soft. Add a little water to scrape up the little brown bits left by the sausage.
4. In 9 X 13 baker, add 1/4 cup sauce to cote bottom, layer the rotini, veggies and sausage on top.
5. Pour the rest of the sauce over top and sprinkle with cheese.
6. Bake 25 minutes or until cheese is slightly browned.

Makes 5 Servings
2 sausage halves
1/2 cup veggies
1/2 cup pasta
with sauce and cheese.

Number of Servings: 5

Recipe submitted by SparkPeople user LHERNING.

Member Ratings For This Recipe

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    Very Good
    Very good. Thought it was a not enough pasta for the sauce, but otherwise very yummy! - 8/23/07

  • no profile photo

    Very Good
    Very good and quick if you choose to skip baking and just heat everything on the stovetop. - 4/23/07