Baked Penne With Sausage, Spinach, and Beans

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READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large saucepan, heat a drizzle of oil over medium-high heat and cook the onion and garlic for a few minutes, until soft.
  • Squeeze the sausages out of their casings into the pan and cook, breaking up the meat until it's no longer pink.
  • Add the tomatoes, beans, and tomato paste and simmer for 5 to 10 minutes, until the sauce thickens. Stir in the pesto and some salt and pepper.
  • Cook the pasta until al dente, drain it well, and toss it with the spinach, mozzarella, and about half the parmesan cheese in a large bowl.
  • Stir in the hot tomato sauce, which will slihtly wilt the spinach.
  • Pour into one or more baking dishes (it should be enough to fill one 9x13 inch pan) and sprinkle with the remaining Parmesan.
  • At this point the dish can be cooled completely, covered, and kept in the refrigerator overnight, or frozen for up to 4 months. Bake from frozen.
  • Bake at 350 for about 30 minutes (40 minutes if frozen), until bubbly and golden.
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