Veggie Pasta with Sausage Bake
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Veggie Pasta with Sausage Bake

Veggie Pasta with Sausage Bake

with roasted veggies & garlicky ricotta cheese

The magic of this pasta bake lies in the hearty roasted veggie filling and delish marinara sauce. As if that weren't enough, it's topped with creamy garlic ricotta and melty mozzarella for that cheesiness every pasta deserves.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time8 minutes


serving amount

170 g


(Contains Wheat)

2 tbsp

Tomato Sauce Base

(May contain Wheat, Crustaceans, Soy, Milk, Sesame, Fish, Sulphites, Mustard, Egg)

1 unit(s)

Sweet Bell Pepper

113 g


¾ cup

Mozzarella Cheese, shredded

(Contains Milk)

100 g

Ricotta Cheese

(Contains Milk)

28 g

Baby Spinach

2 tbsp

Italian Herb Spice Blend

(Contains Sulphites May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)

2 unit(s)

Garlic, cloves

½ cup

Marinara Sauce

(May contain Fish, Sesame, Egg, Crustaceans, Sulphites, Mustard, Soy, Milk, Wheat)

Not included in your delivery

0.13 tsp


5 tsp


½ tsp


0.38 tsp


1 tbsp



Nutrition Values

Calories790 kcal
Fat36 g
Saturated Fat16 g
Carbohydrate87 g
Sugar14 g
Dietary Fiber8 g
Protein33 g
Cholesterol70 mg
Sodium1720 mg
Trans Fat1.5 g
Potassium1150 mg
Calcium900 mg
Iron5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Measuring Cups
Parchment Paper
Baking Sheet
Measuring Spoons
Large Oven-Proof Pan
Medium Bowl
8x8" Baking Dish


Cook Rigatoni
  • To the boiling water, add rigatoni. Cook for 12-13 min, stirring occasionally, until tender but still firm to the bite.
  • Reserve 1/2 cup (1 cup) pasta water.
  • Strain rigatoni, then return to the pot, off heat.
  • Meanwhile, cut pepper into 1/2-inch pieces.
  • Quarter mushrooms.
  • Roughly chop spinach.
  • Peel, then mince or grate garlic.
  • To a parchment-lined baking sheet, add peppers, mushrooms, 2 tsp Italian Herb Spice Blend and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
  • Roast on the lower rack of the oven for 14-16 min, until tender.
Make Marinara Sauce
  • Meanwhile, in a large oven-proof pan, heat 1 tbsp (2 tbsp) butter over medium heat.
  • When butter is melted, add tomato sauce base, three-quarters of the garlic, remaining Italian Herb Spice Blend and 1/4 tsp (1/2 tsp) salt. Cook for 1 min, stirring often, until fragrant.
  • Add marinara, reserved pasta water* and 1/2 tsp (1 tsp) sugar. Bring to a simmer over medium-high.
  • Once simmering, reduce heat to medium-low. Cook for 4-6 min, stirring occasionally, until sauce thickens slightly.
Make Garlic Ricotta & Assemble Pasta Bake
  • Meanwhile, to a medium bowl, add ricotta, remaining garlic and 2 tsp (4 tsp) oil. Season with salt and pepper, then stir to combine.
  • Set the oven to high broil.
  • To the pan with marinara, add rigatoni, roasted veggies and spinach, then stir to combine. (NOTE: For 4 portions, stir sauce into the pot with rigatoni.) (TIP: If you don't have an oven-proof pan, transfer to an 8x8-inch baking dish [9x13-inch for 4 portions].)
Broil Pasta Bake & Serve
  • Top pasta mixture with mozzarella, then dollop with garlic ricotta.
  • Broil pasta bake on the upper rack of the oven for 3-4 min, until cheese melts. (TIP: Keep an eye on cheese so it doesn't burn!)
  • Remove pasta bake from the oven and set aside to cool slightly.
  • Divide between plates.
  • Enjoy!
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