Sausage Spinach Bake

Sausage-Spinach-Bake-4.jpg

A couple of weeks ago, on a day when I was a little bad about meal planning, I was trying to figure out what to make for dinner. We had already taken out sausage and I had some pasta and spinach that I really wanted to use up so I looked for Pinterest for a little inspiration. I found all sorts of recipes and managed to come up with a tasty lil' spinach pasta bake that was a total hit. In fact, I'm pretty sure it's going to go on our rotation.

Here's what I used:

  • 1 lb. Italian sausage (I used links and chopped them up, but you can use ground as well)
  • 3 cups rigatoni
  • 3 cloves of garlic, chopped
  • 2 TB olive oil
  • 1 quart jar (32 oz can) tomatoes
  • 1 TB Italian seasoning
  • 3/4 tsp dried basil
  • Pinch of red pepper flakes
  • 3/4 tsp dried parsley
  • Salt & pepper to taste
  • 8 oz. cream cheese
  • 1/4 cup chicken broth
  • 1-2 handfuls of spinach, loosely chopped
  • Mozzarella and grated parmesan cheese for topping

And here's what I did:

  1. Brown sausage with salt, pepper, and red pepper flakes.
  2. While sausage is cooking, cook the pasta according to directions on box. Be sure to salt your water.
  3. Drain sausage, but reserve about 1 tsp. of drippings in the pan.
  4. Put oil in pan. Add garlic and cook until fragrant. Scrape up all of the sausage goodness while cooking the garlic.
  5. Add tomatoes, chicken broth, and the rest of the seasonings. Cook for 3-4 minutes.
  6. Add cream cheese. Cook until melting, stirring frequently so it doesn't burn.
  7. Add spinach and sausage and bring to a boil. Let it simmer 3-4 minutes.
  8. While mixture is cooking, add the pasta to a glass baking dish.
  9. Add mixture to pasta and mix it all up so the pasta is coated with all of the goodness.
  10. Top with mozzarella and parmesan cheese.
  11. Cook at 375 for 30 minutes or until cheese is bubbly and starts to brown.

Sausage Spinach Bake (3)

Grab a spoon and eat that stuff up.

Sausage Spinach Bake
Ingredients
  • 1 lb. Italian sausage (I used links and chopped them up, but you can use ground as well)
  • 3 cups rigatoni
  • 3 cloves of garlic, chopped
  • 2 TB olive oil
  • 1 quart jar (32 oz can) tomatoes
  • 1 TB Italian seasoning
  • 3/4 tsp dried basil
  • Pinch of red pepper flakes
  • 3/4 tsp dried parsley
  • Salt & pepper to taste
  • 8 oz. cream cheese
  • 1/4 cup chicken broth
  • 1-2 handfuls of spinach, loosely chopped
  • Mozzarella and grated parmesan cheese for topping
Instructions
  1. Brown sausage with salt, pepper, and red pepper flakes.
  2. While sausage is cooking, cook the pasta according to directions on box. Be sure to salt your water.
  3. Drain sausage, but reserve about 1 tsp. of drippings in the pan.
  4. Put oil in pan. Add garlic and cook until fragrant. Scrape up all of the sausage goodness while cooking the garlic.
  5. Add tomatoes, chicken broth, and the rest of the seasonings. Cook for 3-4 minutes.
  6. Add cream cheese. Cook until melting, stirring frequently so it doesn't burn.
  7. Add spinach and sausage and bring to a boil. Let it simmer 3-4 minutes.
  8. While mixture is cooking, add the pasta to a glass baking dish.
  9. Add mixture to pasta and mix it all up so the pasta is coated with all of the goodness.
  10. Top with mozzarella and parmesan cheese.
  11. Cook at 375 for 30 minutes or until cheese is bubbly and starts to brown