SAUSAGE-SPINACH PASTA SUPPER RECIPE: HOW TO MAKE IT
You won’t miss the marinara sauce once you taste this pasta dish flavored with chicken broth and Italian sausage. “It’s incredibly easy, and the ingredients create their own sauce,” notes Daphine Smith of Baytown, Texas. “My husband likes it so much that I make it once a week.”
Provided by Taste of Home
Categories Dinner
Total Time 30 minutes
Prep Time 30 minutes
Cook Time 0 minutes
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, cook the sausage, onion and garlic in oil over medium heat until sausage is browned; drain. , Add broth; bring to a boil. Add pasta; cook for 3 minutes, stirring frequently. Gradually add spinach. Cook and stir for 2-3 minutes or until pasta is tender and spinach is wilted. In a small bowl, combine flour, pepper and cream until smooth; stir into pasta mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Nutrition Facts : Calories 505 calories, FatContent 15g fat (4g saturated fat), CholesterolContent 62mg cholesterol, SodiumContent 1393mg sodium, CarbohydrateContent 59g carbohydrate (7g sugars, FiberContent 6g fiber), ProteinContent 35g protein.
CANNELLONI WITH CHICKEN AND SPINACH | RACHAEL RAY | RECIPE ...
Rachael's genius cannelloni short-cut: forget stuffing messy, fussy tubes and ROLL the filling in small pasta squares instead.
Provided by Rachael Ray
Number Of Ingredients 25
Steps:
- Cook pasta rectangles in well-salted boiling water for about 6 minutes to soften, then drain, arrange in one layer on parchment and cover with towel
- Preheat broiler, with rack at center
- Wring all liquid out of the spinach in a kitchen towel
- In a medium skillet over medium heat, heat the EVOO, then add the garlic and zest and swirl
- Add the spinach, season with salt and black or red pepper, add a splash of chicken broth or water and heat through
- Remove from pan to a bowl
- Add chicken to spinach
- In a saucepot, melt butter over medium heat, whisk in flour to make a roux and add warm milk
- Thicken and season with salt, white pepper and nutmeg
- Keep warm while you assemble the cannelloni; if it gets too thick, add a splash of stock to thin out
- Add ¾ cup or so of sauce to chicken and spinach and about the same amount of Parm, then combine
- Pile 1/3 cup of filling on one end of each pasta sheet, roll cannelloni and arrange in a casserole dish
- Top with sauce and dot each roll with about 2 tablespoons passata and the remaining Parm
- Listicle: Rachael Ray 9" x 13" Ceramic Baker Broil until brown and bubbly, garnish with chopped parsley and serve from the casserole dish
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