BOWTIE PASTA WITH SAUSAGE AND SPINACH RECIPES

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WEEKNIGHT LAZY LASAGNA RECIPE: HOW TO MAKE IT



Weeknight Lazy Lasagna Recipe: How to Make It image

On hectic nights, no one has time to stack several layers of lasagna. My version combines a few steps to cut down on prep, but keeps all the cheesy, saucy, noodle-y goodness that makes lasagna an all-time favorite. —Nancy Foust, Stoneboro, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 6 servings

Number Of Ingredients 5

8 ounces uncooked lasagna noodles, broken into 2-inch pieces
1 cup part-skim ricotta cheese
1 cup shredded part-skim mozzarella cheese, divided
1/3 cup grated Parmesan cheese
1 jar (24 ounces) pasta sauce with meat

Steps:

  • Preheat oven to 400°. Cook lasagna noodles according to package directions. Meanwhile, in a large bowl, mix ricotta cheese, 1/2 cup mozzarella cheese and Parmesan cheese. Drain noodles well; stir into cheese mixture., Spread 1 cup pasta sauce into a greased 11x7-in. baking dish. Layer with half of the noodle mixture and 1 cup sauce; layer with the remaining noodle mixture and sauce. Sprinkle with remaining cheese., Cover with greased foil; bake until heated through, 10-15 minutes.

Nutrition Facts : Calories 332 calories, FatContent 10g fat (5g saturated fat), CholesterolContent 29mg cholesterol, SodiumContent 901mg sodium, CarbohydrateContent 45g carbohydrate (11g sugars, FiberContent 3g fiber), ProteinContent 17g protein.

ORECCHIETTE PASTA WITH SAUSAGE AND BROCCOLI - SKINNYTASTE



Orecchiette Pasta with Sausage and Broccoli - Skinnytaste image

Orecchiette Pasta with Chicken Sausage and Broccoli is one of my favorite weeknight pasta dishes, my family loves it!

Provided by Gina

Categories     Dinner

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 7

Number Of Ingredients 7

14 oz package Italian chicken sausage (casing removed)
12 oz uncooked Orecchiette pasta (or gluten-free pasta)
6 1/2 cups fresh broccoli florets (no stems (16 oz))
5 cloves garlic (smashed and chopped)
1/4 cup grated Pecorino Romano or Parmesan cheese
2 tbsp olive oil (divided)
kosher salt and fresh cracked pepper

Steps:

  • Bring a large pot of salted water to a boil.
  • Meanwhile heat a large nonstick skillet and brown the sausage over medium-high, breaking it up as it cooks with a wooden spoon until browned, 5 to 7 minutes; remove from heat.
  • When the water boils, add the pasta and bring back to a boil, when the water is boiling, add broccoli and cook according to pasta instructions for al dente.
  • When pasta is almost done cooking, reserve about 1 cup of the pasta water and set aside. Drain pasta and broccoli.
  • Return the pot to the stove and set heat to high; add 1 tbsp olive oil, when hot, add garlic. Cook until golden, about 1 minute, reduce flame to low and add pasta back to the pot with the sausage.
  • Mix well, add remaining olive oil, grated cheese, salt and pepper to taste mixing well and smashing any large pieces of broccoli to break up.
  • Add 1/2 cup of reserved pasta water and mix well adding more if needed.
  • Serve in pasta bowls with additional grated cheese on the side, if desired.

Nutrition Facts : ServingSize 1 1/3 cups, Calories 324 kcal, CarbohydrateContent 42 g, ProteinContent 19 g, FatContent 10 g, CholesterolContent 2 mg, SodiumContent 375 mg, FiberContent 4 g, SugarContent 3 g, SaturatedFatContent 1 g

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