Chicken Sausage + Spinach Pasta Bake

Get dinner on the table in less than 30 with this delicous cheesy dish.

Course dinner, Main Course
Cuisine American, Italian
Keyword casserole, easy dinners, pasta, pasta bake, weeknight meals
Servings 4


  • 1 box gluten-free rotini (I prefer brown rice pasta) or regular rotini
  • 16 oz favorite marinara style sauce I used a tomato basil sauce, use more or less to preference!
  • 1/4 cup shredded parmesan cheese I love using organic valley
  • 4 italian chicken sausage links, sliced or pork sausage if you prefer
  • ~1 cup mozzeralla cheese, fresh sliced or shredded adjust amount as desired
  • 3 tbsp basil pesto homemade or storebought
  • 1 cup fresh spinach, chopped
  • black pepper
  • sea salt
  • crushed red pepper
  • fresh basil, thinly sliced ribbons


  1. Preheat oven to 425. Boil water and cook pasta until al dente. While pasta cooks, brown the chicken sausage in a small skillet.

  2. In a mixing bowl, combine the pasta, sausage, fresh spinach, tomato sauce, parmesan, 1 tbsp of pesto, black pepper, crushed red pepper and sea salt in a stir well.

  3. Pour the mixture into an oven-safe casserole dish and top with mozzerella, more crushed red pepper (optional) and a few small dollops of pesto. Bake for 10-15 minutes.

  4. Remove from the oven and sprinkle with fresh basil ribbons. Serve alone or on a bed of arugula. Or store it in the fridge for upto 5 days for quick meals!