Sausage, spinach, cheese and pasta all come together in this fantastic Sausage and Spinach Pasta Bake. This dish reminds me of lasagna, as it has many of the same ingredients. It was certainly better tasting than lasagna and so much easier to make. No layering here! Throw out your lasagna recipes and give Sausage and Spinach Pasta Bake a chance.
1 teaspoons Olive Oil
2 Garlic Cloves, minced
28 oz Can Crushed Tomatoes
2 Tablespoons Italian Seasoning
Salt & Pepper
16 oz Penne Pasta
3 Uncooked Sweet Italian Sausages
2 Garlic Cloves, minced
10 oz Frozen Spinach, thaw and squeeze out liquid
16 oz Ricotta Cheese
8 oz Mozzarella Cheese, shredded
Preheat oven to 350°F.
Prepare the sauce by heating the olive oil in a medium sized sauce pan over medium/high heat. Add the garlic and saute for 1-2 minutes. Add the tomatoes, Italian seasonings, salt and pepper. Bring to a bubble, reduce heat and simmer for 15-20 minutes.
Cook the pasta to al dente.
While the pasta is cooking, brown the sausage in a large skillet over medium/high heat. Reserve on a plate. Pour off all but 1 Tablespoon fat from the pan. Add the garlic and cook for 1 minute. Add the spinach and cook for 1 minute. Return the sausage to the skillet, pour in the sauce and ricotta, stir to combine. Fold in the pasta.
Pour into a casserole dish and top with mozzarella cheese. Bake until brown and bubbly, about 20 minutes.
Yield: 6 Servings
-Recipe inspired by SkinnyTaste.com-
This Sausage and Broccoli Risotto is a rich and creamy meal. The sweet Italian sausage gives this dish a fantastic flavor. You could even use a spicy sausage to give the Sausage and Broccoli Risotto a kick! The broccoli is stir-fried quickly, so it retains some crunch when the risotto is finished. This Sausage and Broccoli Risotto is seriously delicious.
8 Cups Chicken Broth
3 Tablespoons Unsalted Butter, divided
1 Head Broccoli, cut into small florets
3 Sweet Italian Sausages, about 1 lb
1/2 Medium Onion, finely chopped
1 Medium Carrot, finely chopped
1 Cup Brown Rice
1 Clove Garlic, minced
1 (14 oz) Can Diced Tomatoes
3/4 Cup Parmesan Cheese, grated
Bring the chicken broth to a bubble in a sauce pan over high heat. Reduce heat to low to keep warm.
Heat 1 Tablespoon butter in a large pot over high heat. Add the broccoli and cook, stirring frequently until tender, 3-4 minutes. Reserve on a plate.
Remove the casings from the sausages. Add the sausage, onion and carrot to the pot. Cook until the sausage is browned, about 5 minutes.
Stir in the rice and garlic, cooking for 1 minute. Pour in the diced tomatoes, bring to a bubble and simmer for a couple minutes.
Start adding the warm broth, a ladle at a time. Stir the rice each time broth is added and let cook until almost all the broth is absorbed before adding more. Keep adding broth until the rice is softened and creamy, about 45 minutes.
Remove from the heat and stir in the remaining 2 Tablespoons butter, Parmesan cheese and broccoli.
Yield: 4 Servings
-Recipe inspired by a recipe in Food Network Magazine-
I’m in the process of unloading pictures from my camera and found pictures of this delicious dish. My mouth is watering just thinking about this yummy pasta. I need to make this one again!
12 oz Farfalle Pasta
14 oz Smoked Sausage, sliced thin
1 Onion, chopped
3 Garlic Cloves, finely grated
1/2 Cup Chicken Broth
2 teaspoons Cajun/Creole Seasoning (I used Emeril’s Essence Creole Seasoning)
1 ½ teaspoons Paprika
Salt & Pepper, to taste
8 oz Can Tomato Sauce
½ Cup Sour Cream
2 Green Onions, thinly sliced
Bring a large pot of water to a boil. Salt the water then add the pasta. Cook until al dente.
While the pasta is cooking, brown the sausage in a skillet over medium heat. Once browned, reserve on a plate.
Add the onion and garlic to the pan. Cook until they start to soften, about 2 minutes. Pour in the chicken broth, bring to a bubble then let reduce for a couple minutes.
Add the Cajun/Creole seasoning, paprika, salt, pepper, tomato sauce and the reserved sausage. Cook until heated through, about 2 minutes. Stir in the sour cream and simmer for couple minutes.
Toss with the pasta. Garnish with green onions and Parmesan cheese.
-Recipe adapted from Plain Chicken–
12 oz Rotini or other short cut pasta
3 Tablespoons Extra-Virgin Olive Oil
3/4 lbs Butternut Squash, peeled and cut into 1/2 inch pieces
Salt & Pepper
1 Onion, diced
1 lb Hot Italian Sausage, casings removed
Shredded Mozzarella, to sprinkle on top
Bring a large pot of water to a boil. Once boiling, add some salt and the pasta. Cook until al dente. Reserve 1 cup of the starchy cooking water before draining.
While the water is coming up to a boil. Heat 2 Tablespoons olive oil in a large skillet over medium high heat. Add the squash, season it with salt and pepper. Cook until lightly brown and tender, about 8 minutes. Reserve the squash on a plate.
To the same skillet, add 1 Tablespoon olive oil and the sausage. Break up the sausage a bit and sauté until thoroughly cooked and browned. Return the squash to the skillet. Add the 1 cup of reserved pasta cooking water. Simmer for a couple minutes to reduce the liquid. Fold in the pasta.
Serve with shredded cheese on top.
-Recipe is adapted from KitchenDaily –
Sausage wrapped in bacon…does it get better than this? You can eat these alone or on a bun. Yum!
Bacon (1 piece per sausage)
Preheat oven to 200°F. Line a baking sheet with foil for easy clean up.
Wrap each sausage with a piece of bacon. Secure the bacon with 2 toothpicks.
Bake until the sausages reach 165°F, about 30-45 minutes. Remove toothpicks before serving.
I made this delicious pasta dish a few nights ago for some good friends. It based off of a recipe from Simply Recipes.
2 Tablespoons Extra-Virgin Olive Oli
1 Onion, chopped
2 Garlic Cloves, finely grated
1/2 lb Sweet Italian Sausage, casings removed
1/2 lb Spicy or Hot Italian Sausage, casings removed
1 Cup Whipping Cream
2 (14.5 oz) Cans Salsa Style Diced Tomatoes
1 Box Spaghetti Noodles
1/2 Cup Grated Parmesan Cheese
Heat the olive oil in a large pan over medium-high heat. Add the onions and garlic, cooking until tender, about 3 minutes. Add the sausages and break them up a bit. Cook until no longer pink, about 5-7 minutes. Stir in the cream and simmer for 5 minutes. Add the tomatoes and simmer for 15 minutes.
While the sauce is simmering, cook the pasta by bringing a large pot of water to a boil. Salt the water, add the pasta and cook until al dente.
Toss the cooked pasta with the sausage sauce. Serve with Parmesan cheese sprinkled on top