Tuesday, February 7, 2012

Pasta and Sausage alla Lasagna

A while back I was cleaning out some closets when I came across a binder filled with cutouts of recipes from magazines I had tried or planned to try. While flipping through it, I found this recipe for "Pasta alla Lasagna". I had made this dish before but had completely forgotten about it. I was so excited to find it again because it's so good and easy (a Chef Mommy theme you might have noticed :)...perfect weeknight food the entire family will love!

Think of this hearty dish as lasagna without the assembly; it contains the same ingredients but is a lot easier to put together.

I love the ricotta mixture on the side! Perfect, built-in portion control!!

Leftovers will keep in the fridge for 2 days. Just be sure to store the ricotta mixture and sauced pasta separately.

2 cups chunky pasta (I used rotini)
1 (2 1/2 ounce) sweet Italian sausage, casing removed
1 cup reduced-sodium marinara
1/2 part-skim ricotta cheese
1/4 Italian parsley, chopped
3 Tbsp Parmesan cheese, grated

Cook the pasta according to package instructions; drain and place in a serving bowl. Keep warm.

Heat a non-stick skillet over med-high heat. Crumble in the sausage and cook until browned, about 2 minutes. Drain off any fat and add sauce. Reduce heat to low and simmer for 5 minutes.

Meanwhile, combine the ricotta, parsley, Parmesan and pepper in a small bowl.

To assemble, toss the pasta with the sausage and sauce. Top each serving with a dollop of the ricotta mixture.

Makes 4 servings
Per Serving (1 cup pasta w/ sauce + 1 dollop of ricotta mixture)
258 Cal
8g Fat
323 mg. Sodium
3 g Fiber
13 g. Protein

Source: Weight Watchers Magazine


  1. Adding this to my recipe repertoire.

  2. Do you know how many Weight Watcher Points it is per serving? My friend is on WW and I'd like to make this for her!

  3. Great question...I just looked at the recipe and it says 5 points per serving (recipe makes 4 servings). However, this was the old points system, so I have no idea how many it would be now (I don't do WW). I would suggest plugging the ingredients into an online nutrition calculator to figure this out. Also, you can swap out the regular sausage for chicken sausage and save some points there.