Ingredients
- 16 oz pasta (I used brown rice fusilli from TJ’s)
- 2 tbsp avocado oil
- 1/2 yellow onion, diced
- 3 cloves garlic, minced
- 1 green pepper, diced
- 4 cups broccoli, chopped
- 1.5lb chicken sausage, uncooked and in casing (from the meat counter)
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp salt
- 1 15oz can diced tomatoes
- 4 cups pasta sauce
- 3oz pepperoni
- 1–2 cup shredded mozzarella
Instructions
- Preheat oven to 350F and grease a 9×13 glass baking dish with non-stick spray.
- Cook pasta according to package, drain and set aside.
- Meanwhile, heat dutch oven with avocado oil. Once hot, add in yellow onion, garlic, green pepper, and broccoli.
- Let saute for a 5 minutes until veggies begin to soften.
- Take sausage out of casing and add to veggies. Chop up using wooden spoon and let cook all the way through.
- Once cooked, add in oregano, basil, and salt. Then add in diced tomatoes and pasta sauce.
- Stir to combine, and then add in pasta noodles, stirring until all mixed together.
- Pour into baking dish and then add a layer of pepperoni. Top with mozzarella cheese.
- Bake in oven uncovered for 25 minutes.
- Let rest 10 minutes before serving.
Category: dinner, lunch, meal-prep, gluten-freeMethod: ovenCuisine: AmericanDiet: Gluten Free
