Sheet Pan Pizza Pasta *Contains Coconut
This easy sheet pan pasta bake with pepperoni, Italian sausage and dairy-free mozzarella is a weeknight dinner winner! Because pizza. And cheese. And pasta. Triple threat!
Equipment
- Large Pot
- Cutting Board
- Knife
- Baking Sheet
- Mixing Bowl
- Liquid measuring cup
- Strainer
- 2 Medium Sauté Pans
- Vegetable Oil
- Margarine
- Salt & pepper
Ingredients (2 Servings)
- .5 lbs brown rice penne pasta
- 10 oz Italian sausage
- 1 each shallot
- 6 slices pepperoni
- 4 oz dairy-free mozzarella shreds
- 1 pkg Italian seasoning
- 1.5 cup Chef Gil's Pasta Sauce
- 6 oz broccoli
- 1/2 cup Safer Plate Crunch
- .25 oz basil
Instructions
- *Contains Coconut
- Preheat the oven to 425°F. Wash and dry broccoli and basil. Place a pot of water with a pinch of salt on the stove over medium high heat for the pasta. Peel and thinly slice shallot(s). Thinly slice basil. Lightly oil a baking sheet and set aside. In a mixing bowl, melt (1T) 2T margarine and add the Safer Plate Crunch, mix until sand-like consistency.
- When the pasta water comes to a boil, add the brown rice penne pasta, and cook for 8-12 minutes until al dente. Reserve (½C) 1C of pasta water and drain the rest. Leave the pasta in the pot until step 5. Proceed to step 3 while pasta is cooking.
- Heat a medium sauté pan with a drizzle of oil over medium-high heat. Remove the Italian sausage from the package. Using your fingers, pinch off nickel sized pieces and drop into the sauté pan. Brown on all sides, about 3-4 minutes.
- Turn the heat down to medium and add the shallots and Italian seasoning. When the shallots are starting to brown, add Chef Gil's Pasta Sauce and simmer until the pasta is ready.
- Add the pasta sauce to the pot with the cooked brown rice penne along with the +reserved pasta water. Mix until all pasta is covered with sauce. Pour the mixture onto the oiled baking sheet and spread evenly. Top the pasta with dairy-free mozzarella shreds. Place a layer of pepperoni over the mozzarella then sprinkle the top with Safer Plate Crunch. Place the pasta in the oven for about 8-10 minutes until mozzarella shreds are melted and the breadcrumbs are browned. Remove from the oven and top with half of the basil. Let rest 5 minutes before serving.
- While the pasta is resting, place the broccoli in a sauté pan on high heat with (½C) 1C water. Bring to a boil, cover, and steam for 3 minutes. Remove from the stove top and drain the water. Add (2T) 4T margarine, the remaining basil, and a pinch of salt & pepper.
- Divide pasta and broccoli between plates or go family style. Serve and enjoy!
Recipe Notes:
Chefs Tips & Tricks:
+Adding a little "pasta water" goes a long way. It will give your sauce just the right consistency, help bind the ingredients as the dish bakes, and fire up the flavor.
Additional items needed:
Vegetable oil
Margarine
Salt & pepper
Ingredients:
Pasta Sauce Al Dente! (28.6%) [Vine-ripened fresh tomatoes, fresh sautéed and caramelized onions in a blend of extra virgin olive oil and sunflower oil, carrot puree, garlic puree, salt,
sugar, basil, onions, black pepper, red pepper, and naturally derived citric acid.], MILD ITALIAN SAUSAGE, MILD ITALIAN (22.8%) [PORK, WATER, CORN SYRUP, CONTAINS LESS THAN 2%
SALT, DEXTROSE, FLAVORINGS, BHA, PROPYL GALLATE, CITRIC ACID ], GF Penne Rice Pasta (18.3%) [Brown Rice, Rice Bran, Water], Broccoli (13.7%), Daiya Mozzarella Style Shreds
(9.1%), Safer Plate Oven Crunch (2.3%) [Corn Flake Cereal (15.8%) [Corn meal* and/or yellow corn flour*, grape* and/or pear* juice concentrate, sea salt. *Organic. ], Rice Chex Cereal
(15.8%) [WHOLE GRAIN RICE, RICE, SUGAR, SALT, MOLASSES VITAMIN E (MIXED TOCOPHEROLS) ADDED TO PRESERVE FRESHNESS VITAMINS AND MINERALS: CALCIUM CARBONATE,
IRON AND ZINC (MINERAL NUTRIENTS), VITAMIN C (SODIUM ASCORBATE), A B VITAMIN (NIACINAMIDE), VITAMIN B6 (PYRIDOXINE HYDROCHLORIDE), VITAMIN B2 (RIBOFLAVIN), VITAMIN B1 (THIAMIN MONONITRATE), VITAMIN A (PALMITATE), A B VITAMIN (FOLIC ACID), VITAMIN B12, VITAMIN D3 ], Garlic (0.68%), Onion Powder (0.48%), Black Pepper (0.48%)],
Shallots (1.6%), OLIVE OIL BLEND (1.1%) [EXTRA VIRGIN OLIVE OIL, CANOLA/VEGETABLE OIL ], Earth Balance, Vegan Buttery Sticks (1.1%), Beef And Pork (0.97%), Basil (0.29%), Black
Pepper (0.09%), Kosher Salt (0.02%) [Salt, Yellow Prussiate Of Soda (anti-caking Agent)] *CONTAINS COCONUT
sugar, basil, onions, black pepper, red pepper, and naturally derived citric acid.], MILD ITALIAN SAUSAGE, MILD ITALIAN (22.8%) [PORK, WATER, CORN SYRUP, CONTAINS LESS THAN 2%
SALT, DEXTROSE, FLAVORINGS, BHA, PROPYL GALLATE, CITRIC ACID ], GF Penne Rice Pasta (18.3%) [Brown Rice, Rice Bran, Water], Broccoli (13.7%), Daiya Mozzarella Style Shreds
(9.1%), Safer Plate Oven Crunch (2.3%) [Corn Flake Cereal (15.8%) [Corn meal* and/or yellow corn flour*, grape* and/or pear* juice concentrate, sea salt. *Organic. ], Rice Chex Cereal
(15.8%) [WHOLE GRAIN RICE, RICE, SUGAR, SALT, MOLASSES VITAMIN E (MIXED TOCOPHEROLS) ADDED TO PRESERVE FRESHNESS VITAMINS AND MINERALS: CALCIUM CARBONATE,
IRON AND ZINC (MINERAL NUTRIENTS), VITAMIN C (SODIUM ASCORBATE), A B VITAMIN (NIACINAMIDE), VITAMIN B6 (PYRIDOXINE HYDROCHLORIDE), VITAMIN B2 (RIBOFLAVIN), VITAMIN B1 (THIAMIN MONONITRATE), VITAMIN A (PALMITATE), A B VITAMIN (FOLIC ACID), VITAMIN B12, VITAMIN D3 ], Garlic (0.68%), Onion Powder (0.48%), Black Pepper (0.48%)],
Shallots (1.6%), OLIVE OIL BLEND (1.1%) [EXTRA VIRGIN OLIVE OIL, CANOLA/VEGETABLE OIL ], Earth Balance, Vegan Buttery Sticks (1.1%), Beef And Pork (0.97%), Basil (0.29%), Black
Pepper (0.09%), Kosher Salt (0.02%) [Salt, Yellow Prussiate Of Soda (anti-caking Agent)] *CONTAINS COCONUT
Nutrition
Serving: 1.4lbsCalories: 1270kcalCarbohydrates: 135gProtein: 37gFat: 70gSaturated Fat: 23gCholesterol: 100mgSodium: 2650mgPotassium: 660mgFiber: 11gSugar: 15gCalcium: 430mgIron: 4.3mg
Tried this recipe?Let us know how it was!
