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Lighter Tomato “Alfredo” Pasta Bake
Lighter Tomato “Alfredo” Pasta Bake
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Prep Time:
55 minutes
Total Time:
1 hour 30 minutes
Lightened-up Italian sausage pasta bake with cauliflower Alfredo sauce is a delicious twist on classic baked ziti, featuring turkey sausage, reduced cheese, and flavorful fire-roasted tomatoes for a guilt-free yet indulgent meal.
Ingredients:
  • 1 tablespoon olive oil
  • 1 cup chopped onions
  • 1 tablespoon finely chopped garlic
  • 1 1/2 cups water
  • 1 package (12 oz) frozen cauliflower flowerets
  • 3/4 cup heavy whipping cream
  • 1 cup grated Parmesan cheese
  • 3/4 teaspoon salt
  • 8 oz uncooked fusilli or rotini pasta (about 2 cups)
  • 1 package (8 oz) white mushrooms, cut into quarters
  • 2 links (about 1/2 lb) Italian turkey sausage
  • 1 cup chopped red or yellow bell pepper
  • 1 can (28 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
  • 3/4 cup shredded mozzarella cheese (3 oz)
  • 2 tablespoons chopped fresh basil
Instructions:
  • Preheat your oven to 350°F and generously coat a 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In a 3-quart saucepan, heat 1 teaspoon of oil over medium heat. Cook onions and 1 teaspoon of garlic until just tender, about 5 to 6 minutes. Transfer to a blender. In the same saucepan, heat water and frozen cauliflower over medium-high heat until boiling. Reduce heat, cover, and cook for 3 to 4 minutes until tender. Drain and let cool for 10 minutes before transferring to the blender. Add whipping cream and blend for 60 to 90 seconds until nearly smooth. Finally, blend in Parmesan cheese and 1/2 teaspoon of salt until smooth.
  • Prepare the pasta per package instructions, then transfer it to a baking dish.
  • In a 12-inch nonstick skillet, heat the remaining 2 teaspoons of oil over medium-high heat. Add the mushrooms and the remaining 1/4 teaspoon of salt. Remove the sausage casing and crumble the sausage into the skillet with the mushrooms. Cook for 8 to 10 minutes, stirring occasionally to break up the sausage, until it is no longer pink. Add the bell pepper and the remaining 2 teaspoons of garlic; cook for 1 to 2 minutes or until the garlic is fragrant. Stir in the tomatoes and heat for 3 to 4 minutes or until heated through.
  • Combine the sausage mixture in the baking dish and mix well. Sprinkle mozzarella cheese on top, then pour the cauliflower sauce over it. Bake without cover for 30 to 35 minutes until bubbly around the edges.
  • Allow to rest for 10 minutes then garnish with fresh basil leaves before serving.

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