Banza Chickpea Pasta Bake Recipe

Swap out traditional pasta for healthier Banza chickpea pasta and take the guilt out of your favorite pasta recipes. Banza chickpea pasta is a high protein, lower carb, gluten-free alternative to traditional pasta that tastes great. Your family might not even know the difference, but you’ll feel good feeding your family a healthy dinner.

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Banza chickpea pasta comes in 16 different shapes and cuts of pasta so chances are you’ll be able to find your favorites. For this Banza Chickpea Pasta Bake, I used Banza Rigatoni. I also love pre-making short cuts of pasta in the Instant Pot. Go here to see how to make chickpea pasta in the Instant Pot.

This recipe was inspired by my other popular Banza chickpea pasta recipes. Banza Chickpea Pasta Bake, Banza Penne and Italian Meatballs, Air Fry Range Chicken Parmesan with Banza Spaghetti and Banza Cajun Chicken Pasta.

Ingredients:

• Banza Chickpea Pasta
• Mild Italian Ground Sausage
• Marinara Sauce (no sugar added)
• Fresh Mozzarella Cheese
• Grated Parmesan Cheese

Ingredient Notes:

Choose a high-quality ground Italian sausage and a quality no sugar added marinara sauce if you don’t have a homemade spaghetti sauce option like this one. I also recommend splurging on a fresh mozzarella like this.

How To Cook Banza Chickpea Pasta

Preheat the oven to 350°

To make this Banza chickpea pasta bake start by bringing 8 cups of water to a roaring boiling. Add 1 teaspoon of sea salt and 1 tablespoon of olive oil to the water.

Next, add the box of rigatoni into the water and stir immediately to prevent the noodles from sticking together. Boil rigatoni for 3-4 minutes. The pasta will not be fully cooked at this point, but to prevent it from breaking apart when it’s baked in the casserole you’ll need it to be partially cooked and still firm.

Using a strainer dump pasta and water and rinse pasta with cold water immediately and leave to drain for a few minutes.

In a large skillet brown the Italian sausage completely. If needed drain any fat from the cooked sausage. I’m using a homemade Italian elk sausage with less fat so I don’t need to drain excess grease from the meat.

Next, if your mozzarella is not pre-sliced you’ll need to slice it into ¼ inch slices and set it aside.

Assemble The Pasta Bake

In a 13×9″ glass baking pan place the cooked pasta and cooked sausage. Sprinkle with half of the parmesan cheese and add 1 cup of marinara sauce and stir everything together to combine.

Pour over the remaining marinara sauce, sprinkle on the remaining parmesan cheese, and place sliced mozzarella slices evenly over the top.

Bake pasta at 350° for 20-25 minutes, remove pasta from the oven when the sauce is hot and bubbly.

Optional broil on low for 5 minutes to further melt the mozzarella cheese on top. Watch as you are broiling the dish not to burn the mozzarella.

Remove the pasta and allow it to cool for 5 minutes before serving. Serve with a salad on the side.

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Yield: 8

Banza Chickpea Pasta Bake Recipe

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Banza chickpea pasta is a high protein, lower carb, gluten-free alternative to traditional pasta that tastes great.

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Ingredients

• 8 oz. Box Banza Chickpea Pasta 
• 1lb. Mild Italian Ground Sausage
• 24 oz. Marinara Sauce (no sugar added)
• 8 oz. Fresh Mozzarella Cheese (sliced)
• 6 oz. Grated Parmesan Cheese

Instructions

1. Preheat the oven to 350°
2. Bring 8 cups of salted water to a roaring boiling.
3. Pout in the whole box of rigatoni into the water and stir immediately to prevent the noodles from sticking together.
4. Boil rigatoni for 3-4 minutes. The pasta will not be fully cooked at this point, but to prevent it from breaking apart when it’s baked in the casserole you’ll need it to be partially cooked and still firm.
5. Using a strainer dump pasta and water and rinse pasta with cold water immediately and leave to drain for a few minutes.
6. In a large skillet brown the Italian sausage completely. If needed drain any fat from the cooked sausage.
7. Slice mozzarella in ¼ inch slices and set aside.
8. In a 13×9″ glass baking pan place the cooked pasta and cooked sausage. Sprinkle with half of the parmesan cheese and add 1 cup of marinara sauce and stir everything together to combine. Pour over the remaining marinara sauce, sprinkle on the remaining parmesan cheese, and place sliced mozzarella slices evenly over the top.
9. Bake pasta at 350° for 20-25 minutes, remove pasta from the oven when the sauce is hot and bubbly.
10. Optional broil on low for 5 minutes to further melt the mozzarella cheese on top. Watch as you are broiling the dish not to burn the mozzarella.
11. Remove the pasta and allow it to cool for 5 minutes before serving.
12. Serve with a green salad.

Notes

Store leftover Banza pasta bake in an air tight container for up to 4 days.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Banza Chickpea Pasta - High Protein Gluten Free Healthy Pasta - Rigatoni (8 oz)
• 
  Cuisinart Set of 3 Fine Mesh Stainless Steel Strainers
• 
  Snapware Total Solution Rectangular Plastic Meal Prep Food Storage Set (10-Piece, BPA Free, Meal Prep, Leak-Proof, Microwave, Freezer and Dishwasher Safe)

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 470Total Fat: 31gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 77mgSodium: 1465mgCarbohydrates: 24gFiber: 4gSugar: 7gProtein: 24g

Nutrition information is an estimate.

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Recipe Variations

If Banza Rigatoni isn’t available substitute penne, rotini, or ziti. Follow the cooking instructions on the box, but cut the cooking time in half. Because Banza Chickpea Pasta doesn’t have gluten if you overcook it will fall apart easily.

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