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Baked Pasta Marinara with Chicken Sausage

Try our fiber-rich baked whole wheat penne pasta marinara, inspired by baked ziti. Tossed in homemade garden marinara and lean ground chicken sausage topped off with a blend of mozzarella and parmesan. Baked until golden and served with roasted garlic parmesan Italian-cut green beans. Health fact: green beans contain antioxidants that can improve heart health and aid in diabetes management.

$9.89
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Baked Pasta Marinara with Chicken Sausage
Diabetic DietLow Sodium DietMenopause Diet

Ingredients

Baked Pasta Marinara: Marinara (crushed tomatoes [vine-ripened tomatoes, tomato puree, citric acid], water, diced tomatoes [vine-ripened tomatoes, tomato juice, calcium chloride, citric acid], onion, tomato paste [tomatoes, citric acid], burgundy wine, carrots, yellow squash, zucchini, olive oil, sea salt, garlic, Italian seasoning [marjoram, thyme, rosemary, savory, sage, oregano, basil], basil, xanthan gum, oregano), Ground Chicken (chicken breast, onion powder, fennel seed, olive oil, sea salt, Italian seasoning [marjoram, thyme, rosemary, savory, sage, oregano, basil], basil, black pepper, crushed red pepper, Pasta (water, whole wheat penne [organic whole wheat durum semolina]), Mozzarella Cheese (pasteurized part skim milk, cheese cultures, salt, enzymes, cellulose), Parmesan (pasteurized part skim milk, cheese cultures, salt, enzymes).

Italian-Cut Beans: Italian-Cut Beans, Garlic (garlic, olive oil), Parmesan (pasteurized part skim milk, cheese cultures, salt, enzymes).

Contains less than 2% soybean oil and soy lecithin as nonstick agent.

CONTAINS: MILK, SOY, SULFITES & WHEAT.
Nutrition Facts
Amount Per Serving - Serves 1
Calories from Fat 100
Calories 310
% Daily Value*
17%
Total Fat 11g
23%
Saturated Fat 4.5g
Trans Fat 0g
21%
Cholesterol 60mg
25%
Sodium 600mg
9%
Total Carbohydrates 28g
24%
Dietary Fiber 6g
Sugars 6g
Protein 26g
*The FDA food labeling standard adopts the Recommended Daily Allowances from the average USDA 2,000 calorie dietary guidelines.
Data not available

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