This spaghetti squash baked ziti is a healthier twist on the classic Italian dish yet still packed with that hearty, comforting and cheesy taste you love.

Pasta has and probably always will have my heart when it comes to comfort food.

You know that question people love to ask about what your last meal would be? Well, I’ve never been able to really answer that but I’m pretty sure pasta would somehow be involved.

Most likely pappardelle and definitely with cheese. Lots of it.

*This post is sponsored by Redpack Tomatoes. All content and opinions are my own.

Baked ziti was never a dish my family did often.

I don’t know why really but dishes like risotto and bolognese were more our go-to for hearty, Italian comfort food.

That said, I can still appreciate a deliciously saucy, cheesy tray of baked ziti. I mean, who can’t, right?

I’ve never been as “into” spaghetti squash as everyone else seems to be.

But, most of that isn’t because I don’t like the squash, I just don’t like when people try to pass it off as pasta.

99% of the time it doesn’t even come close to convincing me.

I’m not even sure I want to say this spaghetti squash baked ziti fits into that 1% of the time, (that’s a bold statement to make) but I will say this: it’s delicious as heck as it’s own thing.

Something magical happens when you combine that saucy tomato-ness with creamy ricotta and mozzarella that whatever else is involved almost doesn’t matter.

In this case, it’s sweet Italian sausage, chard, mushrooms and spaghetti squash.

Looking for more recipes with those ingredients? Try Simple Sautéed Swiss Chard, Caramelized Mushrooms and Creamy Pesto Spaghetti Squash Noodles.

It’s a recipe born out of the need to both clear out my fridge and allow me to eat it while I’m over here starting week 3 of counting macros again in preparation for 3 weeks in Mexico at the end of January and actually wanting my bathing suits to fit after a summer of delicious ice cream indulgence.

So ziti was replaced with spaghetti squash and for once, I have to say, I don’t hate the substitution.

It still very much resembles everything you love in baked ziti and I promise you don’t finish your serving wishing you had the real deal.

As a skeptical spaghetti squash swapper, I don’t say that lightly either.

It’s a healthier, vegetable packed version of baked ziti. It’s macro friendly but it’s still hearty, cozy, cheesy and filled with quality ingredients.

Sauce can either make or break a dish like this so choose wisely when selecting your canned tomatoes.

Redpack Tomatoes are always a staple in my pantry.

Whether it’s Redpack or Tuttorosso (same company, both brand labels are sold in my area), it’s the only canned tomato I keep on hand because the taste is legitimately second to none.

Last year at this time, I got the opportunity to visit their headquarters and some of the tomato farms they work with (I talked all about both in this recipe for Italian tomato pasta soup).

This year, I’m happy to partner with them again to talk about their work with the Help Crush Hunger campaign this time of year.

Over 11 million families in America face hunger. Redpack Tomatoes and Feeding America have teamed up and in the month of October, Redpack is donating 1 meal to someone in need for every can of tomatoes purchased. The goal is to donate 2 million meals to Feeding America food banks!

You can visit the Help Crush Hunger site for lots more information on hunger in America and how you can help.

So, grab a recipe (their pizza stromboli looks good!) while you’re there or, of course, make this spaghetti squash baked ziti, buy a can of Redpack/Redgold/Tuttorosso tomatoes and enjoy a delicious dinner while simultaneously helping an American family in need out there do the same.

Love this turkey sausage spaghetti squash baked ziti recipe?

Try other recipes like: Creamy Pesto Spaghetti Squash Noodles, Garlicky Butternut Squash Noodles with Spinach and Ricotta, and Basil and Mint Squash Noodles.