This cheesy, slightly spicy turkey sausage pasta bake has a hearty 1 pound portion for only 7sp. It is so simple that it can be made on a weeknight, or it can be prepared and cooked later in the week.
See the Italian Turkey Sausage and Zero Point Pasta sauce recipes at the bottom of this post.
Plan ahead for a quick weeknight dinner
This recipe actually happened because I thought I had more chicken sausage links in the fridge, but I didn’t. I love cooking, but every now and then I need something quick and easy.
I still haven’t found a low point jarred sauce I like, but fine with making a quick sauce. I ran to Target to get crushed tomatoes, but they only had whole ones.
I still assumed I had two packs of chicken sausage, so I didn’t grab another protein. I had other chicken sausage in the freezer, but they were all flavors that wouldn’t go well with pasta and red sauce in
I did buy two packs of ground chicken, so I figured why not just make the chicken sausage myself?
I made a double batch of chicken sausage, browned all of it, and saved a quarter of it for later in the week when we are making pizzas again. If you haven’t tried this sausage blend yet, you’re really missing out.
It is so flavorful when it’s cooked, I could eat it right out of the container. The smoked paprika and fennel really help it taste so much like regular sausage, it’s incredible.
One POUND of pasta bake for only 7SP!
This pasta bake was cheesy, sausage heaven. You can definitely omit the store-bought sausage and shave a point off the serving, but I like the addition of the sausage slices in this because it adds a nice texture to the dish and makes it feel more complete.
I’m surprised how easy and how filling this was. This was a full giant bowl of the pasta bake for only 7 smart points. Once the school year starts again, I know this will be in heavy rotation at our house.
You can make this ahead of time and just heat it in the oven the day you want to serve which means it’ll be great for a school night or even for party food.
DwardCooks Italian Sausage Pasta Bake
- 1.5 Lb Zero point turkey sausage
- 8 Cups Zero point pasta sauce
- 1 Package Fully cooked chicken sausage
- 1 Box ProteinPlus pasta Barilla brand
- 12 Oz Trader Joe’s lite mozzarella
- Make the zero point turkey sausage and zero point pasta sauce according to the recipes linked above. I like to make these during my Sunday meal prep, so I can combine them on a weekday to make the sausage bake. Chop your chicken sausage into slices, and heat them in a stockpot or deep pan. Use some EVOO spray on the pan.When sausage is almost heated through, add the turkey sausage mix to the pan. Use some EVOO spray to make sure things don’t stick, but you do want them to get a little crispy.
- Brown the fully cooked chicken in a large pot. Meanwhile, cook the box of pasta in another pot. Make sure you salt the water before cooking the pasta.
- Combine the cooked pasta (after draining) and the sauce into the pot in which you heated your chicken sausage and your turkey sausage.
- Optional: saute or steam some spinach or kale and add it right into the mix before baking.
- Spray whatever you are baking this in with some EVOO spray. I mix 8oz of cheese into the pasta, and save 4 for the top.
- If you are finishing this later in the week, wrap tightly and store in your fridge for up to three days. If you are cooking it now, cook at 350 until all the cheese is melty (about 10-15 minutes if made fresh). Finish with the broil on high to get that golden brown cheese bubbles; if you’ve never used a broiler before, keep a close eye on it and check it every 20-30 seconds. Mine was done in about 1-2 minutes, but burnt cheese can happen fast (speaking from personal experience). If you are cooking this from the fridge, bake covered for 20 minutes, remove the aluminum foil and cook for another 10, then broil.
- Top with some fresh basil, oregano, or a few dashes of Italian seasoning.
Zero Point Crockpot Pasta Sauce
- 5 cans 28 oz. Whole Tomatoes I use San Marzano but your preferred brand is fine
- 2 lb Onions Peeled and Quartered
- 3 cups Beef Broth Low sodium
- 6-8 Garlic Cloves
- 1 Vermont Turkey Pepperoni Stick
- 1/4 cup Italian Seasoning
- 3 tbsp Soy Sauce
- 3 tbsp Smoked Paprika
- 2 tbsp Oregano
- 1 tbsp Garlic Powder
- 1 tbsp Red Pepper Flakes
- 1 tbsp Kosher Salt
- Combine all of these ingredients in a crockpot.
- Cook on high for 8 hours (at least 6 hours).
- Blend everything using an immersion blender an hour before it is done.
- Taste and adjust seasoning as you see fit. That’s it! You’re done.
- Too salty? Add an extra can of sauce. Too sweet? Add some salt and oregano, maybe a little more soy sauce.
Italian-style Turkey Sausage
- 1 pound lean ground chicken or turkey
- 1/2 tbsp smoked paprika
- 1 tbsp Italian Seasoning
- 1/2 tsp garlic powder
- 1/2 tsp fennel seeds
- 1/4 tsp red pepper flakes
- Big pinch of salt and pepper
- Combine the spices together.
- Add the spices into the meat and mix well.
- Brown the ground turkey or ground chicken in a pan, using a little bit of cooking spray.
As always, I love hearing from you guys on social media. If you make this, post it on Instagram and tag me or use the #dwardcooks hasthag, or DM me a picture and I’ll feature you on my Instagram. I am so grateful for all of the support from you guys and the weight watchers community.