Oven-Baked 4-Ingredient Egg Roll Pasta – All Recipes Healthy Food

Oven-Baked 4-Ingredient Egg Roll Pasta

 

The Method

1- Preheat your oven to 375°F (190°C). In a large skillet over medium-high heat, brown the ground sausage until completely cooked through, breaking it up into fine crumbles. Drain any excess grease.

2- Lightly spray a 9×13-inch baking dish with non-stick cooking spray. Scatter the raw, broken angel hair pasta evenly across the bottom of the dish. Layer the cooked sausage directly over the pasta, and top it with the entire bag of shredded coleslaw mix.
3 – In a measuring cup, whisk together the 1 cup of teriyaki sauce and 2 cups of water. Pour this mixture evenly over the entire casserole, ensuring all the dry pasta elements are submerged or coated in liquid.
4- Cover the baking dish tightly with aluminum foil—this traps the steam needed to cook the raw pasta and tenderize the cabbage. Bake for 25 minutes. Remove the foil, stir the casserole thoroughly to distribute the sauce, and bake uncovered for an additional 5 minutes until bubbly.

 

Easy Customizations (If You Have Extra Time)

If your pantry isn’t bare and you want to elevate this simple base recipe, consider adding these quick garnishes just before serving:

  • The Classic Crunch: Top the finished bake with a handful of crispy chow mein noodles or fried wonton strips to mimic the crunchy shell of a traditional fried egg roll.

  • Fresh Herb Finish: Scatter a handful of sliced green onions (chives) and a sprinkle of toasted sesame seeds over the top for a bright, professional finish.

  • A Kick of Heat: Drizzle a bit of sriracha or chili crisp over individual bowls for those who love a spicy undertone

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