Baked Spinach With Sausage, Tomatoes and Penne
- Reviews 2
Ready In: 1 hr
Serves: 6
Ingredients
- 1 1⁄2 lbs hot Italian sausages, casings removed
- 1 onion, chopped
- 2 tablespoons fresh minced garlic (or to taste)
- 2 teaspoons dried red pepper flakes (optional or to taste)
- 3 -5 tablespoons olive oil
- 1 (28 ounce) can diced tomatoes (undrained)
- 1 (10 ounce) can sliced mushrooms (lightly drained, DO NOT squeeze out the moisture with you hands)
- 1⁄4 cup purchased pesto sauce
- 3 cups cooked penne pasta (measure 3 cups already cooked)
- 1 (10 ounce) box frozen chopped spinach, drained
- 8 ounces mozzarella cheese, cubed small
- 1 1⁄4 cups grated parmesan cheese, divided
Directions
- Heat oil in a large skillet over medium heat.
- Add in the sausage meat, onions and garlic with the dryed red pepper flakes (if using) saute for about 10-12 minutes breaking up the meat with a fork.
- Add in the tomatoes with juice and the canned mushrooms; simmer about 20 minutes, stirring occasionally.
- Add in the prepared pesto; stir to combine, season with salt and pepper.
- Set oven to 375 degrees.
- Grease a 13 x 9-inch baking dish.
- In a large bowl combine the cooked pasta, spinach, mozzeralla and 3/4 cup grated Parmesan cheese (can use less then 3/4 cup if desired).
- Add in the hot prepared tomato/sausage mixture; mix to combine.
- Transfer to prepared baking dish.
- Sprinkle with about 1/2 cup grated Parmesan cheese.
- Cover with foil and bake about 30 minutes.
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