Cheesy Italian Sausage Pasta Bake Recipe

This post is brought to you by Stonyfield.

Creating nutritious hot dinners for your busy family can easily become every mom and dad's least favorite chore.

This baked pasta dish, on the other hand, is easy to make.

You could even make a double batch and freeze it before baking to save for a night when you're in a rush.

The Greek yogurt gives it a delicious creamy appeal that feels sinful but is actually great for you.

Ingredients

• 1 pounds dry elbow macaroni or medium shell pasta
• 1 pound bulk Italian sausage (not in casings)*
• 2 jars of spaghetti sauce*
• 1 pound (approx 2 cups) shredded Italian cheese blend* 
• 2 cups Stonyfield Plain Organic Greek Yogurt*
• 1/4 cup shredded Parmesan cheese*

*Creative Green Living recommends purchasing organic options for these ingredients to avoid persistent pesticides, GMOs and antibiotics or hormones.

Directions

1. Preheat oven to 350 F.
2. Bring a large pot of water to a boil. Salt the water and cook pasta until al dente - approximately 6-8 minutes. Drain the pasta and set aside.
3. While the water is coming to a boil, brown and crumble the Italian sausage in a large skillet over medium high heat. Once sausage crumbles are thoroughly cooked, add the spaghetti sauce, stirring well. Cover skillet and cook on low for approximately 10 minutes.
4. Grease a casserole pan with olive oil. Layer the ingredients in the pan as follows:
• 1/2 of the pasta
• 1/2 of the sauce and sausage mix
• 1/2 of the shredded cheese blend
• all of the yogurt
• the remainder of the pasta
• the remainder of the sauce
• top with shredded cheese and shredded Parmesan
5. Bake in 350 degree oven for approximately 30 minutes or until cheeses are melted and bubbly.
6. Remove from oven and allow to set for approximately 10 minutes before serving.

Serve with an organic salad and garlic bread for a complete meal!

Cheesy Italian Sausage Pasta Bake

Yield: 6

Author: Carissa B for Creative Green Living

Prep time: 15 MinCook time: 48 MinTotal time: 1 H & 3 M

Creating nutritious hot dinners for your busy family can easily become every mom and dad's least favorite chore. This baked pasta dish, on the other hand, is easy to make. You could even make a double batch and freeze it before baking to save for a night when you're in a rush.The Greek yogurt gives it a delicious creamy appeal that feels sinful but is actually great for you.

Ingredients

• 1 pounds dry elbow macaroni or medium shell pasta
• 1 pound bulk Italian sausage (not in casings)
• 2 jars of spaghetti sauce
• 1 pound (approx 2 cups) shredded Italian cheese blend
• 2 cups Stonyfield Plain Organic Greek Yogurt
• 1/4 cup shredded Parmesan cheese

Instructions

1. Preheat oven to 350 F.
2. Bring a large pot of water to a boil. Salt the water and cook pasta until al dente - approximately 6-8 minutes. Drain the pasta and set aside.
3. While the water is coming to a boil, brown and crumble the Italian sausage in a large skillet over medium high heat. Once sausage crumbles are thoroughly cooked, add the spaghetti sauce, stirring well. Cover skillet and cook on low for approximately 10 minutes.
4. Grease a casserole pan with olive oil. Layer the ingredients in the pan as follows: 1/2 of the pasta, 1/2 of the sauce and sausage mix, 1/2 of the shredded cheese blend, all of the yogurt, the remainder of the pasta, the remainder of the sauce, top with shredded cheese and shredded Parmesan. 
5. Bake in 350 degree oven for approximately 30 minutes or until cheeses are melted and bubbly.
6. Remove from oven and allow to set for approximately 10 minutes before serving.

Nutrition Facts

Calories

758.21

Fat (grams)

44.98

Sat. Fat (grams)

21.50

Carbs (grams)

39.38

Fiber (grams)

2.54

Net carbs

36.84

Sugar (grams)

7.50

Protein (grams)

47.22

Sodium (milligrams)

1094.17

Cholesterol (grams)

121.97

https://www.creativegreenliving.com/2014/04/cheesy-italian-sausage-pasta-bake.html

Copyright, 2014, Creative Green Living.

pasta, cheese, dinner, filling, stonyfield

main dish

Italian

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About the Author:

Carissa B is a cookbook author and busy mom of two creative boys. The owner and lead writer at Creative Green Living, she has won multiple awards for her work on Creative Green Living including the "Best Green Lifestyle Blogger" award in 2019 from ShiftCon.

She is the author of the hardcover cookbook, Beautiful Smoothie Bowls, as well as the backyard chicken keeping guide: Proven Techniques for Keeping Healthy Chickens. Her recipes have been featured in Urban Farm Magazine and in several cookbooks where she was a contributing author. Follow her on Pinterest, Instagram, Twitter or join the Creative Green Living Tribe on Facebook.

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disclosure: This post is brought to you by Stonyfield as part of my Stonyfield ambassadorship trip to the 2014 SNAP Conference in Utah. While I was compensated for my time spent creating and photographing this delicious recipe for you, all opinions are my own. I only ever work with brands whose products I love and think you will enjoy as well. See my full sponsored post policy here. If you're coming to SNAP 2014, please leave a comment or give me a shout out on social media. I'd love to meet you!