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
1– 2 cup shredded mozzarella
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-free Method: oven Cuisine: American Diet: Gluten Free