Howdy and welcome to my little blog. This post is my first in a series I’m doing from recipes I’ve found on Pinterest. Gotta try it and see if it’s a good as it claims. This one is a baked pasta with sausage and spinach. It was fairly simple and easy. And it was sooo good. Not very heavy as some pasta dishes are. And I have found the leftovers are freezable so you can make a batch and eat on it over the month. It was taken from SkinnyTaste’s Baked Pasta with Sausage recipe. That site did this all healthy like. I did not. Below is my variation of the recipe.
– small (12 oz) container of ricotta
– 1 lb bag of shredded mozzarella
– 1 bag of the italian blended cheese
– 1 lb mild italian sausage, the ground kind, not links
– 12 oz box rigatoni pasta
– 2 tbsp olive oil
– 2 tbsp minced garlic
– 10oz pkg of frozen spinach, thawed and squeezed of excess water
– salt and pepper to taste
– jar of bertolli’s maranara sauce
Preheat oven to 375 degrees and spray a 9×13 casserole dish with whatever cooking spray you use. Bring a large pot of water to boil. I always put a little salt and a splash of olive oil to keep it the noodles from sticking together. In a dutch oven (or deep skillet), brown the sausage, breaking it into small chunks til well cooked. While that is cooking and the water is coming to a boil, in a medium size bowl, combine the ricotta and half of both the mozzarella and italian blend cheeses.
When the water comes to a boil, cook the pasta for about 7-8 minutes, a few minutes short of what the box says will be al dente. When the sausage is down, set it aside. Add the olive oil and garlic to the dutch oven, letting it saute in that sausage grease. Don’t let it burn. After cooking about a minute, add spinach and salt and pepper if you’d like and cook another minute. Add the sausage back and the jar of marinara sauce. Cook on low for about 5-6 minutes.
Now for putting it together. Put half the cooked pasta into the casserole dish and top that with half the meat sauce. On top of that put the ricotta/mozzarella/italian cheese mixture on top of that in one even layer. Top this with the remaining pasta & meat sauce. Cover this with foil and cook for 20 minutes. After the 20 minutes, put the remaining mozzarella and italian cheese blend on top. Cook for another 10 minutes or until the top is a nice golden brown.
I paired this with a nice Malbec and a simple salad. Pretty delicious.