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Freezer-Friendly Sausage And Veggie Pasta Bake Meal Prep

Once in awhile, I meal prep something so yummy I want to eat it as soon as it comes out of the oven.

That’s what happened with this sausage pasta bake.

I mean, look at this!

Why you’re going to love this sausage pasta bake:

This prep is BY FAR one of my coziest! I had this for lunch the other day and I wish I could have eaten more but felt perfectly satisfied at the same time.

One of the big issues that meal preppers, especially beginners, have is not knowing how to make meals you’ll look forward to during the week.

This, my friends, is one of them.

Like all my recipes, I encourage you to change this meal up and make it your own! 

Here’s how:

  • Other veggie options: mushrooms, chopped asparagus, chopped green beans, bell peppers, peas, brussels, eggplant
  • You can use any type of pasta you want. I think penne works best, but it could be plant-based too – doesn’t have to be whole wheat.
  • Instead of chicken sausage, feel free to use veggie sausage or any other meat sausage you like.
  • If you’re vegan, feel free to use vegan cheese instead of dairy cheese.

Another reason why you’ll love this meal is that it’s freezer-friendly.

This recipe makes four to five servings, and I only needed three. It’s totally cool to freeze any extra servings you get from this meal.

When you want to unthaw the pasta bake, simply put it in the fridge a day before you want to eat it. Then reheat it in the microwave or on the stove like normal.

If you make this meal, don’t forget to share with me on Instagram by tagging @workweeklunch, using #wwlmealpreps or DMing me a snap of your prep!

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Print Recipe
Freezer-Friendly Sausage And Veggie Pasta Bake Meal Prep
This comforting, delicious meal will be the only thing you crave during the week, hands down. It easy to switch up, make vegetarian and freeze for later!
Prep Time 10 mins
Cook Time 30 mins
Servings
servings
Ingredients
Prep Time 10 mins
Cook Time 30 mins
Servings
servings
Ingredients
Instructions
  1. Preheat the oven to 400F and prepare a 9x9 or 9x13 baking dish with cooking spray or oil.
  2. Add oil to a large skillet over medium heat. Then add the onions and garlic, let cook for a few minutes until translucent/fragrant. Then add the cherry tomatoes, zucchini, sausage and spices. Cook, stirring occasionally until the sausage is cooked through - about 5-7 minutes.
  3. Meanwhile, prepare the pasta according to the package in a large pot. Try to undercook the pasta by a minute or two.
  4. Add the red sauce, followed by the milk. Stir until it simmers and starts to thicken. Then carefully pour the entire veggie/sausage mixture into the pot with the pasta and stir until well combined. Then stir in the shredded cheese.
  5. Transfer the mixture to the baking dish and top with more cheese. Bake uncovered for about 15 minutes.
  6. remove from the oven and top with parsley if using. Divide into containers and eat within four days OR freeze for 3-6 months.
Recipe Notes

Store this pasta bake in airtight containers in the fridge for up to five days OR in the freezer from 3-6 months. This meal reheats well in the microwave or in the oven.

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