Air Fryer Chicken & Sausage

Spinach & Ricotta Pasta Bake

This pasta bake is packed with healthy veggies and chicken sausage! The perfect meal prep dish to enjoy all week long.



Serves 4

  • 1 package of Italian with Bell Peppers Bilinski’s Chicken Sausage, sliced
  • 12 oz brown rice, gluten-free pasta (feel free to substitute with the pasta of your choice!)
  • 3 tbsp extra virgin olive oil
  • 2 cloves garlic, minced or finely chopped
  • 2 cups multi-colored heirloom grape or cherry tomatoes, halved
  • 1 tsp thyme
  • 1 tsp oregano
  • 1 tsp garlic powder
  • 1/2 tsp crushed red pepper flakes
  • 2 cups packed fresh baby spinach
  • 1 cup of your favorite tomato sauce
  • Kosher salt and black pepper, to taste
  • 8 oz whole milk or part-skim ricotta cheese
  • Parsley, chopped for garnishing


1. Preheat oven to 350. Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and set aside.

2. While the pasta is cooking, heat olive oil in a 12-inch skillet over medium heat. Add minced garlic and stir for 1 minute. Add the halved heirloom tomatoes and allow to simmer until the tomatoes start to break down, approximately 5-7 minutes.

3. Add in your dried herbs, garlic powder, and red chili flakes. Stir for 30 seconds.

4. Add the sliced Bilinski’s chicken sausages and sauté for approximately 3-4 minutes.

5. Add cooked pasta to the skillet and stir well.

6. Turn off heat and fold in fresh spinach so that it starts to wilt.

7. Pour 1 cup of your favorite pasta sauce over the pasta mixture, just until well coated. You may add more sauce if you want a saucier baked dish. At this point, check the pasta for seasoning and add freshly ground black pepper and salt to taste.

8. Transfer your pasta mixture to a baking dish and dollop the pasta with ricotta cheese.

9. Bake pasta at 350F for 20 minutes uncovered until it’s hot and bubbling.

10. Garnish with chopped parsley and enjoy!

Printer-friendly Recipe

Skip to content