Total Time
45mins
Prep 40 mins
Cook 5 mins

This is my take on a Rachael Ray recipe (which is already posted here), but I wanted my version so I could make it again as we really liked it and I'm pretty sure mine's healthier, too.

Ingredients Nutrition

Directions

  1. Remove sausages from casings.
  2. Brown and crumble sausage in a skillet over medium heat for 5 minutes; take off heat, cover, and let sit 15 minutes to finish cooking.
  3. Separate spinach leaves and let soak in water 10 minutes, swishing around a bit to remove all dirt.
  4. Drain sausage and remove to a bowl.
  5. Drain spinach and remove stems; put in saute pan.
  6. Add water to spinach and saute over medium heat until wilted.
  7. Cut the bread open, leaving one side attached; pull out some of the middle to create room.
  8. Sprinkle mozzarella and parmesan cheese on the bottom of the loaf.
  9. Drain spinach well and put on top of cheese.
  10. Put cooked sausage on top of spinach then cover with provolone.
  11. Bake at 375* for 3-5 minutes, until cheese is melted.
  12. Serve topped with fresh tomato.