ITALIAN SAUSAGE SPINACH PASTA BAKE RECIPES

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SAUSAGE SPINACH PASTA BAKE RECIPE: HOW TO MAKE IT



Sausage Spinach Pasta Bake Recipe: How to Make It image

I’ve swapped in other meats—such as chicken sausage, veal or ground pork—and added in summer squash, zucchini, green beans and mushrooms, depending on what’s in season. Also, fresh herbs really perk up the flavors. —Kim Forni, Laconia, New Hampshire

Provided by Taste of Home

Categories     Dinner

Total Time 60 minutes

Prep Time 35 minutes

Cook Time 25 minutes

Yield 10 servings.

Number Of Ingredients 13

1 package (16 ounces) whole wheat spiral pasta
1 pound Italian turkey sausage links, casings removed
1 medium onion, chopped
5 garlic cloves, minced
1 can (28 ounces) crushed tomatoes
1 can (14-1/2 ounces) diced tomatoes, undrained
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 teaspoon pepper
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 cup half-and-half cream
2 cups shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese

Steps:

  • Preheat oven to 350°. Cook pasta according to package directions., Meanwhile, in a large skillet, cook turkey and onion over medium heat until meat is no longer pink. Add garlic. Cook 1 minute longer; drain. Stir in tomatoes, oregano, basil and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes., Drain pasta; stir into turkey mixture. Add spinach and cream; heat through. Transfer to a 13x9-in. baking dish coated with cooking spray. Sprinkle with cheeses. Bake, uncovered, 25-30 minutes or until golden brown.

Nutrition Facts : Calories 377 calories, FatContent 11g fat (5g saturated fat), CholesterolContent 50mg cholesterol, SodiumContent 622mg sodium, CarbohydrateContent 45g carbohydrate (4g sugars, FiberContent 8g fiber), ProteinContent 25g protein. Diabetic Exchanges 3 lean meat

BAKED PASTA WITH SAUSAGE AND SPINACH - SKINNYTASTE



Baked Pasta with Sausage and Spinach - Skinnytaste image

Cheesy baked pasta made with Italian chicken sausage, mozzarella, ricotta, Pecorino Romano and spinach (but don't worry, no one will care about the green stuff). Perfect to feed a hungry family!

Provided by Gina

Categories     Dinner

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 8

Number Of Ingredients 11

olive oil spray
1/2 cup grated Pecorino Romano
8 oz fat-free ricotta
8 oz part-skim mozzarella (shredded)
14 oz uncooked sweet Italian chicken sausage
12 oz rigatoni pasta (wheat or gluten-free)
1 tsp olive oil
2 cloves smashed garlic (roughly chopped)
10 oz package frozen chopped spinach (thawed and squeezed of excess liquid)
salt and fresh pepper to taste
4 cups Quick Marinara Sauce (or jarred)

Steps:

  • Preheat the oven to 375F. Spray a 9- x13-inch baking dish with olive oil spray.
  • Bring a large pot of salted water to a boil.
  • In a medium bowl, combine the ricotta, 6 tablespoons of the Pecorino Romano cheese and half of the mozzarella cheese.
  • Meanwhile, in a large deep skillet, brown the sausage breaking up into small bits until cooked through; set aside.
  • Add the oil to the skillet and sauté garlic about a minute, careful not to burn. Add spinach and season with a little salt and pepper and cook another minute.
  • Return the sausage to the skillet and add the marinara sauce; cook on low about 2-3 minutes.
  • When the pasta water comes to a boil, cook pasta according to instructions for al dente, but undercook them by 4 minutes less; drain and return to pot.
  • Put half of the cooked pasta into the prepared baking dish and top with half of the meat sauce. Spoon the ricotta mixture on top of the sauce in an even layer. Cover with the remaining pasta and the remaining sauce. Top with the remaining mozzarella and Pecorino Romano cheese.
  • Cover with foil and bake for 20 minutes.
  • Remove foil and bake for an additional 6-7 minutes or until the mozzarella is melted and the edges are lightly browned.

Nutrition Facts : ServingSize 1 3/4 cups, Calories 398 kcal, CarbohydrateContent 44 g, ProteinContent 27.5 g, FatContent 12.5 g, SodiumContent 636 mg, FiberContent 6 g, SugarContent 1.5 g, SaturatedFatContent 2 g, CholesterolContent 47 mg

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