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Below are three photos to give you an idea of how much product you will receive in each size package. We filled up each size bag with marbles and placed them next to a quarter to provide a clear representation. There are two different photos, one for standard spices/seasonings and one for herbs. Since many herbs are so leafy the same weight will fill up a much larger bag. This is why some of the herb prices seem a lot higher than the spice prices, but you are actually receiving more product.

The third image is of our 1 cup Bottle with Sifter next to a popular national brand found in most grocery stores. You can see that our bottle holds close to 2.5 times more product than the national brand bottle. Plus, ours often costs less! Please be aware some other online retailers only offer 1/2 cup(4 fluid ounces) bottles. We choose to offer double the size 1 cup (8 fluid ounces) bottles to give you the biggest bang for your buck!

We hope you can see from these images that regardless of which size you order, you are getting a lot of product and a very good value compared to the supermarket.

Sausage Baked Penne Recipe

Casseroles are fantastic for busy families this time of year. It’s so simple to double ingredients, and make two casseroles. Just stick the extra in the freezer, and you have an instant (almost!) homemade meal for your family. This sausage casserole is very tasty. Penne topped with fresh garlic, pesto, and tomato sauce plus crusty mozzarella. Flavor-up the browned sausage with our Italian Sausage Seasoning for a real treat!

  • Yield:One 8x8” casserole, recipe easily doubles

  • Level of Difficulty:Easy

  • Cook Time:45 Minutes

  • Prep Time:15 Minutes


  • 1/2 pound

    pork sausage

  • 1/2 cup

    tomato sauce

  • 1 teaspoon

    Italian Sausage Seasoning

  • 1 cup

    fresh spinach, washed and chopped

  • 1/2 cup

    pesto OR 1/2 cup fresh basil, chopped + 1 Tablespoon olive oil

  • 2 tablespoons

    grated Parmesan

  • 1

    garlic clove, chopped

  • 1 cup

    shredded mozzarella

  • 8 ounces

    penne pasta (or whatever you have in your pantry)


Crumble and brown the sausage in a large saucepan. When there is no pink, add the tomato sauce and Italian Sausage Seasoning.

Cook the pasta according to the box directions.

Add the spinach to the sausage mixture, then cook until it is wilted. Stir in the pesto, garlic, and Parmesan.

Drain the pasta, then add it to the sausage mixture. Stir to combine, then pour into an 8x8” casserole dish. Top with the shredded mozzarella.

At this point you can cook, or freeze.

To freeze: Tightly wrap the top and bottom of the dish in aluminum foil. Label and store the casserole in your freezer for up to 3 months. Thaw overnight the night before you want to prepare the casserole. Then proceed with baking instructions below.*

To bake: Bake uncovered at 350-degrees for 25-35 minutes. Serve immediately!

*Be sure to allow your casserole to thaw in the fridge, taking a frozen casserole and putting in to a hot oven can cause the dish to shatter.

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