JAN
02

Baked Sausage and Vegetable Spaghetti [Giveaway: Win a Year Supply of Barilla Pasta]

Giveaway, Italian, Main Dish, Pasta | 79 comments

National Spaghetti Day is January 4th, so I have teamed up with Barilla Pasta to share a healthy Spaghetti Recipe and offer you an opportunity to win a year supply of Barilla Pasta!

I’m sharing a recipe for Baked Turkey Sausage and Vegetable Spaghetti to celebrate National Spaghetti Day. By sharing your own healthy spaghetti recipe, you can enter to win a year supply of Barilla Pasta.

I have only purchased Barilla pasta for years. I love how versatile pasta is in our every day meals and it often helps me out when I’m in a dinner bind.

I have been working to incorporate more whole grains into our diets. We are pretty good already, but pasta is a weakness. In many recipes I am not a big fan of the bite that whole wheat pasta offers. I was pleased to be introduced to another option for healthier pasta – Barilla Plus. Barilla Plus pasta includes ingredients such as flaxseed, legumes, and spelt.

The real challenge was would our family like the taste and texture of this healthier pasta. I’m excited to tell you that yes, we did! I now have a healthier pasta product that I can purchase that fits with our family’s healthy lifestyle and our personal tastes.

Baked Sausage and Vegetable Spaghetti-feature

There are nights when all Madeline wants to eat for dinner is plain pasta with a bit of melted butter, but I feel so much better now that a serving (56 g) of this pasta offers 10 grams of protein, approximately 180 mg of Omega-3, and 4 grams of fiber.

For those of us who actually want to eat our pasta with vegetables and sauce mixed it, the nutrition density of a meal can only get better.

In this Baked Spaghetti recipe, I’ve made homemade tomato sauce from a recipe that I love. For lots of flavor, I added crumbled cooked Italian Turkey Sausage to the sauce – drain out any excess grease first.

Mixed in with the nutrient rich Barilla Plus Spaghetti are lots of vegetables – onion, red bell pepper, shredded carrots, mushrooms, and chopped fresh spinach. Layer the two with a bit of Mozzarella and bake it up for a bubbly tasty spaghetti meal. It tastes so rich that you’ll forget that you’re eating something healthy.

Barilla Plus Baked Sausage Spaghetti

What is your favorite healthy spaghetti recipe? Please share it here!



Giveaway Prize (1 winner):

Giveaway CLOSED: Congratulations to Anne (comment #53) – you are the winner!

1 winner will receive a one year supply of Barilla Pasta.

Thank you Barilla for providing this giveaway!

Giveaway Rules & Requirements:

  • What is your favorite healthy spaghetti recipe?
  • Share a link in the comments or with the widget if you have a blog.
  • If you do not have a blog, share a recipe in the comments.
  • You may enter enter up to 3 recipes.
  • Contest ends January 7, 2013 at 2:00 p.m. (noon) PST.
  • Winner must be at least 18 years of age.
  • Winner will be chosen via random.org

Optional Extra Entries

Leave a separate comment for each optional extra entry that you complete. Must complete the main entry first.

1. Follow GoodLife Eats and Barilla on Twitter.

2. [You may do this DAILY - leave a comment each time you tweet] ReTweet the following message: I just entered to win a year supply of @BarillaUS Pasta from @GoodLifeEats http://su.pr/3V3tIu #BarillaSpaghetti #giveaway

3. Like GoodLife Eats on Facebook. Comment that you did (or already do).

4. Like Barilla on Facebook. Comment that you did (or already do).

5. Share this post on Facebook. Comment that you did.

6. Follow GoodLife Eats on Pinterest and Pin this recipe. Comment that you did.

7. Subscribe to GoodLife Eats via RSS or Email. Comment that you did (or already do).

Baked Turkey Sausage and Vegetable Spaghetti

Yield: serves 6 - 8

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Print Save Recipe

Ingredients:

4 cups Your Favorite Sauce Recipe
12 ounces Italian Turkey Sausage, removed from casings
8 ounces of Barilla Plus Spaghetti
1 tablespoon extra virgin olive oil
1 medium onion, diced
10 ounces mushrooms, sliced
2 cloves garlic, minced
2 large red bell pepper, chopped
1/2 cup grated carrot

5 ounces chopped fresh baby spinach or swiss chard (or a combination)
2 teaspoons Italian seasoning
1 3/4 cup mozzarella cheese

Directions:

Preheat the oven to 350 degrees F.

Cook pasta according to package instructions, but decrease the cooking time by 2 minutes. Drain and set aside in a medium to large bowl.

Remove the turkey from casings, if present. Cook the sausage until browned, crumbled and cooked through. Drain any excess grease. Remove and set aside in a medium bowl. Stir in the sauce. Set aside.

In the large saute pan or cast iron skillet used to cook the sausage, heat the olive oil over medium heat until shimmering. Add the onion and sauté for 5 minutes. Add the mushrooms and sauté for 5 minutes, until tender. Add the garlic and sauté 1 minute. Add the bell pepper and sauté for 2 more minutes.

Add the sautéed vegetables along with the chopped spinach and/or swiss chard, carrot, and Italian seasoning to the pasta bowl. Mix to combine and evenly distribute the vegetables. Season to taste with salt and pepper, if desired.

In a 9x13 or other oven safe large casserole dish, layer half of the pasta mixture, half of the sauce, 3/4 cup mozzarella, remaining pasta, remaining sauce, and 3/4 cup mozzarella.

Cover and bake in a 350 degree preheated oven for 20 minutes. Uncover and bake for 10 more minutes or until the sauce is hot and bubbly and the cheese is melted and lightly browned on top. Serve.

Notes:

Pairs well with a side salad.

Disclosure: I was compensated for my time and provided Barilla pasta to create my recipe. However as required by Barilla, all opinions and experiences contained in this post are my honest opinion.

Katie

About the Author:

Katie’s lifelong interest in cooking good food has shown her that part of the goodness in life is enjoying delicious food with friends and family. She is: Mom. Writer. Photographer. Recipe Developer. Website Founder. Lover of all things good in life. A mix of great recipes, family memories, and yummy photography is what Katie serves up each week at GoodLife Eats™. Katie and her family reside in Colorado.

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79
RESPONSES - LEAVE A COMMENT BELOW
  • 1
    Amy Tong - January 02, 2013 @ 9:14 pm

    I love Barilla Whole Grain Pasta too! I shared my Spinach Pesto Spaghetti with Grilled Shrimps recipe (using Barilla Whole Grain Thin Spaghetti) in the link up.

    amy [at] utry [dot] it

    [Reply]

  • 2
    Amy Tong - January 02, 2013 @ 9:18 pm

    My 2nd pasta recipe in the link up is Penne Rigate Pasta Salad with Rib Eyes Steak and Balsamic Herb Dressing using Barilla Whole Grain Penne Pasta.

    amy [at] utry [dot] it

    [Reply]

  • 3
    monica k - January 02, 2013 @ 10:39 pm

    Barilla Penne Plus, add fresh local pesto mix olive oil, minced roasted garlic, sundried tomatoes, whole baby organic spinach, and pinenuts!

    [Reply]

  • 4
    SnoWhite @ Finding Joy in My Kitchen - January 03, 2013 @ 8:57 am

    Love the addition of spinach! We normally have all those yummy veggies in our spaghetti sauce, but will now think about adding spinach.

    [Reply]

  • 5
    Diane {Created by Diane} - January 03, 2013 @ 1:49 pm

    Oh I just LOVE pasta and like you Barilla is my favorite, I’be been using it for years! I added one of my favorite pasta salad recipes. I’d LOVE to win pasta for a year. Oh just think of all the new recipes I’d make :)

    [Reply]

  • 6
    Marissa Kubinski - January 03, 2013 @ 3:27 pm

    My favorite healthy pasta recipe is whole wheat spaghetti with a lean ground beef sauce.

    [Reply]

  • 7
    jen gersch - January 03, 2013 @ 4:08 pm

    Barilla Whole Grain spaghetti, can of drained garbanzo beans, salsa and watercress.

    [Reply]

  • 8
    Ttrockwood - January 03, 2013 @ 5:39 pm

    I make a healthy spaghetti pie!
    12oz barilla plus pasta, cooked, mixed with 3 eggs, press into deep dish pie plate and bake at 350 for 20 min. Meanwhile chop and sautee together a small red onion, 10oz cremini mushrooms, 2 zucchinis with splash of olive oil and two italian field roast sausages. Layer 1 1/2c marinara sauce on baked pasta, add veg filling, top with shredded cheese (optional) and bake another 30 min.
    Yum!
    And vegetarian! Vegan if you swap egg replacer for eggs. :)

    [Reply]

  • 9
    Elena Vo - January 03, 2013 @ 9:43 pm

    My favorite is the Garden Vegetable Spaghetti:

    16 ounces Barilla spaghetti
    2 tablespoon olive oil
    2 medium carrots, sliced
    1 medium onion, chopped
    2 medium zucchini, chopped
    3 cloves garlic, minced
    3 medium tomatoes, cut into 1-inch pieces
    1/2 cup frozen peas, thawed
    1 tablespoon fresh chopped basil or 1 teaspoon dried
    1/2 teaspoon salt
    1/4 teaspoon pepper
    2/3 cup Parmesan cheese

    Directions:
    Cook and drain spaghetti per package directions.

    Meanwhile, heat oil in a 10-inch skillet over medium-high heat.

    Cook carrots, onion, zucchini, and garlic in oil, stirring frequently, until vegetables are crisp-tender.

    Stir in tomatoes, peas, basil, salt, and pepper; cook until hot.

    Serve vegetable mixture over spaghetti.

    Sprinkle with Parmesan cheese. My family looooves Parmesan cheese on pasta so I always put a whole new jar on the table for our family of seven :)
    Join GoodLife Eats for the Surprisingly Nutritious Spaghetti Link-Up sponsored by Barilla pasta

    [Reply]

  • 10
    Terri - January 04, 2013 @ 7:54 am

    fresh tomatoes 1/4 olive oil lots and lots of fresh garlic chopped and there’s your sauce. I love the whole wheat pasta! I even use it for my stir fries.

    [Reply]

  • 11
    Kat - January 04, 2013 @ 8:56 am

    For meatless Mondays, I love to have whole grain spaghetti with a marinara sauce and sautéed mushrooms
    added to it.

    [Reply]

  • 12
    Loraine - January 04, 2013 @ 9:08 am

    I love trying new pasta sauces. The one I tend to use most often is fresh tomatoes, garlic, onion, green and red peppers, carrots, mushrooms all sauted together and then blended in my Vita mixer! Happy New Year Katie!

    [Reply]

  • 13
    Allison Demma - January 04, 2013 @ 11:07 am

    I love the Barilla pasta because it’s healthy and actually tastes good cooked unlike other healthy pastas! Artichokes is one of my favorite things to pair with pasta. Here is a simple and delicious recipe:
    10-12 artichoke hearts, cleaned & quartered
    handful of cherry tomatoes
    2 cloves of garlic, skin removed
    half a glass of white wine
    handful of chopped parsley
    3-4 leaves of mint, chopped (optional)
    olive oil for sauteing
    good extra virgin olive oil for topping
    salt & pepper
    parmesan cheese
    3/4 lb of barilla pasta

    [Reply]

  • 14
    Jeffrey - January 04, 2013 @ 12:19 pm

    I like to start with a whole wheat noodle, like a Rigatoni, and add some homemade basil pesto, chopped fresh spinach, homemade sun-dried tomatoes and a healthy grating of parmesan cheese. Its best served with a strong sourdough!

    [Reply]

  • 15
    Jeffrey - January 04, 2013 @ 12:20 pm

    I Follow GoodLife Eats and Barilla on Twitter.

    [Reply]

  • 16
    Jeffrey - January 04, 2013 @ 12:21 pm
  • 17
    Jeffrey - January 04, 2013 @ 12:21 pm

    I Like GoodLife Eats on Facebook.

    [Reply]

  • 18
    Jeffrey - January 04, 2013 @ 12:21 pm

    I Like Barilla on Facebook.

    [Reply]

  • 19
    Jeffrey - January 04, 2013 @ 12:22 pm
  • 20
    Jeffrey - January 04, 2013 @ 12:24 pm

    I like you on Pinterest and pinned the recipe: http://pinterest.com/pin/122371314846767069/

    [Reply]

  • 21
    Jeffrey - January 04, 2013 @ 12:24 pm

    I get your email updates at jefflammers@rocketmail.com.

    [Reply]

  • 22
    Jeffrey - January 04, 2013 @ 12:32 pm

    I like a traditional red sauce, I just started canning this year so I start with a couple of jars of my tomatoes, one crushed and one diced. I add a couple of cloves of garlic, chopped onion, fresh basil and some roasted red pepper. I like mine with a sprinkle of crushed red pepper and shaved parmesan. Occasionally I’ll add some turkey meatballs made with quinoa as the binding agent and spinach!

    [Reply]

  • 23
    Liz - January 04, 2013 @ 1:38 pm

    I use Veggie Farfalle – Freshly Pureed Carrots and Squash. I saute some garlic and onions in olive oil. I add frozen cubed butternut squash and fresh spinach. I cook it down for a bit and serve it over the Farfalle with cheese.

    [Reply]

  • 24
    Liz - January 04, 2013 @ 1:39 pm

    I follow both on Twitter

    [Reply]

  • 25
    Liz - January 04, 2013 @ 1:39 pm
  • 26
    Liz - January 04, 2013 @ 1:40 pm

    I like you on FB

    [Reply]

  • 27
    Liz - January 04, 2013 @ 1:41 pm

    I like Barilla on FB

    [Reply]

  • 28
    Liz - January 04, 2013 @ 1:43 pm

    I follow on pinterest and I pinned: http://pinterest.com/pin/272116002456999365/

    [Reply]

  • 29
    Liz - January 04, 2013 @ 1:44 pm

    I subscribe via rss

    [Reply]

  • 30
    Liz - January 04, 2013 @ 1:45 pm

    This Mexican Lasagna is another new favorite: http://pinterest.com/pin/272116002455094463/

    [Reply]

  • 31
    Camilla @ Culinary Adventures - January 04, 2013 @ 4:58 pm

    I love spaghetti with fresh marinara sauce and a handful of just wilted spinach.

    [Reply]

  • 32
    Camilla @ Culinary Adventures - January 04, 2013 @ 4:59 pm

    I follow you on twitter. @Culinary_Cam

    [Reply]

  • 33
    Camilla @ Culinary Adventures - January 04, 2013 @ 5:00 pm

    Following Barilla on Twitter, now. @Culinary_Cam

    [Reply]

  • 34
    Camilla @ Culinary Adventures - January 04, 2013 @ 5:01 pm

    Just liked you on Facebook. ~Camilla M Mann

    [Reply]

  • 35
    Jeffrey - January 05, 2013 @ 4:24 am
  • 36
    Katie - January 05, 2013 @ 6:03 am

    I have a baked spaghetti recipe that uses all natural low fat ingredients that is to die for.

    [Reply]

  • 37
    Katie - January 05, 2013 @ 6:04 am

    I follow you both on Twitter.

    [Reply]

  • 38
    Katie - January 05, 2013 @ 6:04 am

    I like Good LIfe Eats on Facebook.

    [Reply]

  • 39
    Katie - January 05, 2013 @ 6:05 am

    I like Barilla on FB.

    [Reply]

  • 40
    Katie - January 05, 2013 @ 6:06 am
  • 41
    Renée J. (RJ Flamingo) - January 05, 2013 @ 6:32 am

    I love Barilla pastas and sauces – like you, it’s the only brand of pasta and jarred sauces that I buy. The Barilla Plus is a great favorite because of the healthy qualities you mentioned and it tastes good! I’ve linked several quick, easy, and healthy pasta recipes from my blog archives that I hope you’ll enjoy. I actually have more, but you limited us to just 3! :D

    [Reply]

  • 42
    Renée J. (RJ Flamingo) - January 05, 2013 @ 6:34 am

    I already “Like” Good Life Eats on Facebook.

    [Reply]

  • 43
    Renée J. (RJ Flamingo) - January 05, 2013 @ 6:34 am

    I already “Like” Barilla, USA on Facebook!

    [Reply]

  • 44
    monica k - January 05, 2013 @ 11:18 am

    follow both on twitter!

    [Reply]

  • 45
    monica k - January 05, 2013 @ 11:19 am

    I already like Good Life Eats on fb!

    [Reply]

  • 46
    monica k - January 05, 2013 @ 11:19 am

    I just liked Barilla on Fb!

    [Reply]

  • 47
    monica k - January 05, 2013 @ 11:25 am

    I called it….Spicy Meatless Mushroom Spaghetti – Whole Wheat spaghetti, Morningstar Farms meatless crumbles, fresh whole mushrooms chopped quartered, fresh tomatoes chopped, garlic salt, and Spicy Marinara Arrabbiata Sauce!

    [Reply]

  • 48
    Meryl - January 05, 2013 @ 2:08 pm

    I like to toss it with sauteed garlic, red pepper flakes, and basil.

    [Reply]

  • 49
    Loraine - January 05, 2013 @ 2:08 pm

    I follow Goodlife Eats on Fb

    [Reply]

  • 50
    Louis - January 05, 2013 @ 2:09 pm

    In a A sauce with garlic, canned San Marzano tomatoes, dry white wine, black olives, herbs, and EVOO.

    [Reply]

  • 51
    Loraine - January 05, 2013 @ 2:09 pm

    I follow Barilla on FB too

    [Reply]

  • 52
    Anne - January 05, 2013 @ 5:47 pm

    For a healthy spaghetti dinner, I use whole-wheat pasta, my own homemade tomato sauce so I can control the amount of sodium, and turkey meatballs. I always bake the meatballs rather than frying them, and I add grated carrots for texture, flavor, and nutrients. Yum!

    [Reply]

  • 53
    Anne - January 05, 2013 @ 5:49 pm

    I follow Good Life Eats and Barilla on Twitter.

    [Reply]

  • 54
    Anne - January 05, 2013 @ 5:50 pm

    I tweeted about this giveaway.

    [Reply]

  • 55
    Anne - January 05, 2013 @ 5:51 pm

    I like Good Life Eats on Facebook.

    [Reply]

  • 56
    Anne - January 05, 2013 @ 5:51 pm

    I like Barilla on Facebook, too!

    [Reply]

  • 57
    Carolsue - January 06, 2013 @ 3:19 am

    I like this recipe from Pillsbury for Hamburger Divan Skillet (contains spaghetti)
    http://pinterest.com/pin/138204282286553554/

    [Reply]

  • 58
    Carolsue - January 06, 2013 @ 3:20 am

    I follow you and Barilla on Twitter as MsCarolsueA
    Digicats {at} Sbcglobal {dot} Net

    [Reply]

  • 59
    Carolsue - January 06, 2013 @ 3:20 am

    I like you on Facebook (Carolsue Anderson)
    Digicats {at} Sbcglobal {dot} Net

    [Reply]

  • 60
    Carolsue - January 06, 2013 @ 3:21 am

    I like Barilla on Facebook (Carolsue Anderson)
    Digicats {at} Sbcglobal {dot} Net

    [Reply]

  • 61
    Carolsue - January 06, 2013 @ 3:22 am

    I tweeted
    https://twitter.com/MsCarolsueA/status/287866684621078529
    Digicats {at} Sbcglobal {dot} Net

    [Reply]

  • 62
    Carolsue - January 06, 2013 @ 3:26 am

    That first recipe I posted is delicious, but I realized it is probably not the healthiest recipe in the world! Here is a link for a much healthier one I make from “Eating Well,” called Scallop Piccata on Angel Hair (only I use spaghetti)
    http://www.eatingwell.com/recipes/scallop_piccata_on_angel_hair.html

    [Reply]

  • 63
    Jeffrey - January 06, 2013 @ 8:16 am
  • 64
    fedai - January 06, 2013 @ 11:42 am

    my favorite pasta recipe is a simple one my friend taught me: 2 jars basil pesto sauce, chicken breast cut up into chunks, 1 bag of frozen peas thawed, 1 cup of fresh mushrooms sliced. Saute chicken in olive oil and season as you like, remove to a plate once they are nice and brown. In same pan if you need more oil add a tablespoon of olive oil add mushrooms and add 1 cloves or two of garlic chopped. sauté then add the peas. Return the chicken to pan..add the sauce and let come to a boil. serve over bow tie pasta! so good!

    [Reply]

  • 65
    fedai - January 06, 2013 @ 11:56 am

    following GoodLife Eats and Barilla on Twitter

    [Reply]

  • 66
    fedai - January 06, 2013 @ 11:57 am

    I like GoodLife Eats on Facebook

    [Reply]

  • 67
    fedai - January 06, 2013 @ 11:58 am

    I Like Barilla on Facebook

    [Reply]

  • 68
    fedai - January 06, 2013 @ 12:00 pm

    I follow GoodLife Eats on Pinterest and pinned the recipe

    [Reply]

  • 69
    fedai - January 06, 2013 @ 12:00 pm

    shared on facebook

    [Reply]

  • 70
    Carolsue - January 06, 2013 @ 6:49 pm

    Tuscan Pasta with spaghetti, zucchini, tomatoes and onions
    http://www.mccormick.com/Recipes/Main-Dish/Tuscan-Pasta.aspx

    [Reply]

  • 71
    JenP - January 06, 2013 @ 7:09 pm
  • 72
    Erin from Long Island - January 07, 2013 @ 6:18 am

    I make pesto with basil and garlic I grow, toss spaghetti with that, and top it with roasted zucchini

    [Reply]

  • 73
    Erin from Long Island - January 07, 2013 @ 6:19 am

    Follow GoodLife Eats and Barilla on Twitter.
    @erunuevo

    [Reply]

  • 74
    Erin from Long Island - January 07, 2013 @ 6:20 am
  • 75
    Erin from Long Island - January 07, 2013 @ 6:21 am

    your fb fan
    erin neu

    [Reply]

  • 76
    Erin from Long Island - January 07, 2013 @ 6:21 am

    fan of Barilla on fb

    erin neu

    [Reply]

  • 77
    Liz - January 07, 2013 @ 11:35 am
  • 78
    Carolsue - January 08, 2013 @ 3:54 am
  • 79
    Jessica - January 08, 2013 @ 12:47 pm

    Mmmm this looks so warming and hearty. I’m trying to decide what to make for dinner, this is definitely in the running!

    [Reply]

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