Tacky baked pasta made with Italian hen sausage, mozzarella, ricotta, Pecorino Romano and spinach. Good to feed a hungry household!
Baked Pasta with Sausage and Spinach
If you happen to don’t need to make such a big quantity, you may simply halve this recipe. Italian turkey or hen sausage works nice, use whichever is accessible close to you. For a meatless model, do this Baked Ziti with Spinach recipe.
That is additionally straightforward to make forward, then pop it within the oven when you’re able to eat. If you happen to prefer to freeze meals forward for the month, this freezes nicely after baking. To freeze, I like to chop it in parts when it’s chilly, then wrap them in plastic and freeze individually. When frozen you may put them in massive freezer baggage and label them so you may take out as many or few items as you need at a time.
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Yield: 8 servings
Serving Dimension: 1 3/4 cups
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Preheat the oven to 375F. Spray a 9- x13-inch baking dish with olive oil spray.
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Carry a big pot of salted water to a boil.
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In a medium bowl, mix the ricotta, 6 tablespoons of the Pecorino Romano cheese and half of the mozzarella cheese.
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In the meantime, in a big deep skillet, brown the sausage breaking apart into small bits till cooked by way of; put aside.
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Add the oil to the skillet and sauté garlic a couple of minute, cautious to not burn. Add spinach and season with just a little salt and pepper and cook dinner one other minute.
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Return the sausage to the skillet and add the marinara sauce; cook dinner on low about 2-3 minutes.
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When the pasta water involves a boil, cook dinner pasta in accordance with directions for al dente, however undercook them by 4 minutes much less; drain and return to pot.
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Put half of the cooked pasta into the ready baking dish and high with half of the meat sauce. Spoon the ricotta combination on high of the sauce in an excellent layer. Cowl with the remaining pasta and the remaining sauce. Prime with the remaining mozzarella and Pecorino Romano cheese.
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Cowl with foil and bake for 20 minutes.
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Take away foil and bake for an extra 6-7 minutes or till the mozzarella is melted and the perimeters are frivolously browned.
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Serving: 1 3/4 cups, Energy: 398 kcal, Carbohydrates: 44 g, Protein: 27.5 g, Fats: 12.5 g, Saturated Fats: 2 g, Ldl cholesterol: 47 mg, Sodium: 636 mg, Fiber: 6 g, Sugar: 1.5 g
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