SAUSAGE SPINACH PASTA BAKE
I've swapped in other meats-such as chicken sausage, veal or ground pork-and added in summer squash, zucchini, green beans and mushrooms, depending on what's in season. Also, fresh herbs really perk up the flavors. -Kim Forni, Laconia, New Hampshire
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Cook pasta according to package directions., Meanwhile, in a large skillet, cook turkey and onion over medium heat until meat is no longer pink. Add garlic. Cook 1 minute longer; drain. Stir in tomatoes, oregano, basil and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes., Drain pasta; stir into turkey mixture. Add spinach and cream; heat through. Transfer to a 13x9-in. baking dish coated with cooking spray. Sprinkle with cheeses. Bake, uncovered, 25-30 minutes or until golden brown.
Nutrition Facts : Calories 377 calories, Fat 11g fat (5g saturated fat), Cholesterol 50mg cholesterol, Sodium 622mg sodium, Carbohydrate 45g carbohydrate (4g sugars, Fiber 8g fiber), Protein 25g protein. Diabetic Exchanges
BAKED PENNE WITH SAUSAGE
This easy baked penne recipe has plenty of Italian sausage baked with marinara sauce and lots of parmesan and mozzarella cheese!
Provided by Natasha Bull
Categories Main Course
Time 45m
Number Of Ingredients 9
Steps:
- Preheat oven to 375F and move the rack to the top third of the oven.
- Boil a salted pot of water for the pasta. Cook it for 2 minutes less than the package directions indicate. Once it's done, drain it and set it aside.
- Crumble the sausage meat directly into a skillet, and add the onion in too. There should be enough fat released by the sausage to cook the onion, but if it's particularly lean, add a tablespoon of olive oil. Cook over medium-high heat, stirring occasionally, until the sausage has browned (about 10 minutes). If there's a lot of excess fat, spoon most of it out.
- Stir in the garlic and cook for about a minute.
- Add in the marinara sauce and red pepper flakes and cook for a couple more minutes until it's warmed through.
- Add the drained pasta to a 9x13 baking dish and then pour the sausage mixture over top. I add in some salt & pepper as well. Toss until everything is coated. Smooth it out into an even layer.
- Top with the cheeses and bake, uncovered, for 15 minutes. Broil for a few minutes to brown the cheese (watch it carefully). Serve immediately.
Nutrition Facts : Calories 761 kcal, Carbohydrate 66 g, Protein 36 g, Fat 39 g, SaturatedFat 16 g, Cholesterol 100 mg, Sodium 1689 mg, Fiber 5 g, Sugar 8 g, ServingSize 1 serving
PENNE WITH TOMATOES & WHITE BEANS
I learned how to make this dish from friends in Genoa, Italy, where they're known for creating tasty combinations of veggies, pasta and beans. You can sub feta cheese to give this a Greek twist. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat. Add garlic; cook and stir 1 minute. Add tomatoes and beans. Bring to a boil. Reduce heat; simmer, uncovered, 5-7 minutes to allow flavors to blend., Add spinach, olives, salt and pepper; cook and stir over medium heat until spinach is wilted. Drain pasta; top with tomato mixture and cheese.
Nutrition Facts : Calories 491 calories, Fat 13g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 1505mg sodium, Carbohydrate 77g carbohydrate (14g sugars, Fiber 9g fiber), Protein 19g protein.
BAKED PENNE WITH ITALIAN SAUSAGE
This is a hearty, filling meal that's full of flavor!
Provided by SADIEQQ
Categories World Cuisine Recipes European Italian
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Heat oil in a large, deep skillet. Place sausage and onion in the skillet and cook over medium high heat until evenly brown. Drain excess fat. Pour in wine, and cook for 1 minute, stirring, to deglaze the pan. Stir in tomato sauce, diced tomatoes and tomato paste. Simmer for 10 minutes, stirring occasionally. Toss with cooked pasta, and place in a 9x13 inch baking dish. Sprinkle top with mozzarella.
- Bake in preheated oven for 20 minutes, or until cheese is melted.
Nutrition Facts : Calories 664.1 calories, Carbohydrate 59.2 g, Cholesterol 81.6 mg, Fat 33.5 g, Fiber 5.1 g, Protein 31 g, SaturatedFat 12.9 g, Sodium 1714.1 mg, Sugar 13.7 g
CHEESY SPINACH BAKED PENNE
Making homemade tomato sauce for this recipe really allows you to control what goes into it. Here, it's mixed up with chunks of mozzarella for extra bursts of cheesy goodness, along with cottage cheese for all the satisfying qualities of ricotta with only a fraction of the fat and calories.
Provided by Food Network Kitchen
Categories main-dish
Time 1h21m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F. Mist a 2 to 2 1/2-quart rectangular or oval baking dish with nonstick cooking spray.
- Bring a large pot of salted water to a boil. Add the penne and cook according to package directions for al dente.
- While the pasta cooks, heat the oil in a medium pot set over medium heat. Add the fennel seeds and garlic and cook until aromatic, about 2 minutes. Add the tomatoes, basil sprig, 1 teaspoon salt and 1/4 teaspoon pepper. Simmer, lowering the heat if the sauce bubbles too vigorously, until the sauce has thickened slightly, the flavors have blended together and the raw tomato taste has cooked out, 10 to 15 minutes. Remove from the heat, discard the basil and season with additional salt and pepper. Pour over the cooked pasta and toss well to coat. Add the cubed mozzarella and transfer half the pasta to the prepared baking dish.
- Put the cottage cheese in the bowl of a food processor and process until smooth. Add the shredded mozzarella and Parmesan and pulse two to three times. Combine half the cottage cheese mixture with the spinach and mix to break up the spinach. Drop in spoonfuls over the pasta in the baking dish. Top the spinach layer with the rest of the pasta and then the remaining cottage cheese mixture.
- Bake until bubbly and golden brown on top, about 30 minutes. Let stand for 10 minutes, and then scatter the torn basil over the top.
BAKED PENNE WITH SAUSAGE, SPINACH, AND BEANS
This is my absolute favorite recipe of the year so far. Wow. Wow. Wow. Something about the combination of spinach and mozzarella and tomatoes with beans that is heavenly comfort food at its finest. Feel free to substitute any kind of beans or use kale or swiss chard in place of the spinach. Recipe courtesy of Spilling the Beans.
Provided by AmyZoe
Categories < 60 Mins
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 543.5, Fat 16.5, SaturatedFat 6.2, Cholesterol 72.5, Sodium 867.1, Carbohydrate 77, Fiber 13.8, Sugar 8.2, Protein 26.1
MEDITERRANEAN PENNE PASTA AND BEANS
Beans cooked with tomatoes and spinach provide a perfect topping for your pasta dinner that's ready in 30 minutes - perfect if you love Mediterranean cuisine.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Cook penne to desired doneness as directed on package. Drain; cover to keep warm.
- Meanwhile, heat oil in large skillet or Dutch oven over medium-high heat until hot. Add garlic; cook and stir 30 seconds. Add tomatoes, beans, Italian seasoning and sugar; mix well. Bring to a boil. Reduce heat; simmer 10 minutes.
- Add spinach; cook 3 minutes or until spinach wilts, stirring frequently.
- To serve, arrange cooked penne on large serving platter. Top with tomato mixture. Sprinkle with cheese and olives.
Nutrition Facts : Calories 400, Carbohydrate 61 g, Cholesterol 15 mg, Fat 2, Fiber 10 g, Protein 16 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 8 g
SAUSAGE, BEANS AND SPINACH WITH PASTA
This complete recipe is made on top of the stove. You can make this with ground beef or chicken if desired. It's a very tasty dish!
Provided by Kittencalrecipezazz
Categories Pork
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- In a skillet over medium-high heat, brown the crumbled sausage for about 8-10 minutes, breaking up with a spoon; drain any fat and set aside.
- Add oil to the skillet and add in carrot, celery, onion and garlic; cook for about 5-7 minutes or until the veggies are tender.
- Stir in tomatoes with juice, wine, tomato paste and the cooked sausage; mix to combine and reduce heat to a simmer; cook for about 45-50 minutes or until sauce has thickened (cook longer if desired).
- Meanwhile cook the pasta until just firm-tender; drain, but reserve 1/4 cup of the water.
- To the reserved water in a saucepan, add in the fresh spinach, beans, parsley and 1/4 cup Parmesan cheese, cream, salt, pepper; cook over medium heat until hot and the spinach has wilted (about 3-4 minutes).
- Toss sauce with pasta in a large serving bowl.
- Sprinkle with grated Parmesan cheese.
Nutrition Facts : Calories 1330.2, Fat 62.6, SaturatedFat 21.3, Cholesterol 118, Sodium 2319.4, Carbohydrate 135.5, Fiber 22.1, Sugar 8.5, Protein 55.2
PENNE WITH SAUSAGE AND SPINACH
Make and share this Penne With Sausage and Spinach recipe from Food.com.
Provided by ratherbeswimmin
Categories Penne
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a large nonstick skillet over med-high heat until just smoking.
- Add in sausage and cook, breaking apart the meat, until lightly browned and no longer pink, 3-5 minutes.
- Stir in garlic; cook until fragrant, about 30 seconds.
- Stir in the water, broth, sun-dried tomatoes, and 1/2 teaspoon salt, then add in the pasta.
- Increase heat to high and cook at a vigorous simmer, stirring often, until the pasta is tender and the liquid has thickened, about 15-18 minutes.
- Stir in the spinach, a handful at a time, and cook until wilted.
- Off the heat, stir in the Parmesan cheese and pine nuts.
- Season to taste with salt and pepper; serve.
BAKED SAUSAGE PENNE
I love baked pasta, but wanted to make something a little different from most of the recipes that I saw. I use homemade marinara and homemade pesto, but feel free to use jarred if that's what you have on hand. You can also use chicken or turkey sausage instead of pork if you wish. This was intended to make dinner for two plus leftovers, as there are only two of us in the house, and I wanted it to be easy enough to pull together on a weeknight. Serve with a green salad, garlic bread, and a nice glass of red wine. Cooking time includes prep and resting time.
Provided by IngridH
Categories Penne
Time 55m
Yield 1 casserole, 3 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350.
- In a large pot of boiling, salted water; cook the pasta just to al dente. You don't want it mushy, as it will cook more in the oven.
- While pasta is cooking, brown the italian sausage in a saute pan over medium heat, breaking it up into small pieces.
- Drain any accumulated grease and discard.
- Add the marinara sauce, pesto, italian seasoning and chili flakes. Stir, and let simmer, stirring occasionally for 5 -6 minutes, until the sauce comes to a boil.
- Taste, and add salt, pepper, or more italian seasoning as necessary.
- Drain the cooked pasta, and place in a mixing bowl.
- Add the sauce mixture and 3 ounces of the shredded cheese. Stir to combine.
- Coat an 8 x 8 (or similar sized) baking dish with cooking spray.
- Place pasta mixture in the baking dish, spreading to fill the dish evenly.
- Top with the reaining cheeses.
- You could make ahead to this point, and refrigerate until you are ready to cook, but if so, your baking time will be longer.
- Bake, uncovered at 350 for 20 minutes or until bubbly and heated through.
- Let rest for 5 minutes before serving.
BAKED SPINACH WITH SAUSAGE, TOMATOES AND PENNE
I have made this dish omitted the sausage completely and it was still very good --- You can sprinkle the top with mozzarella cheese instead of the Parmesan cheese the last 10 minutes of baking, just return to oven uncovered. To save time the sauce mixture can be prepared up to a day ahead.
Provided by Kittencalrecipezazz
Categories Penne
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 912.7, Fat 58.4, SaturatedFat 22.6, Cholesterol 134.1, Sodium 1708.9, Carbohydrate 58.8, Fiber 9.9, Sugar 7.5, Protein 41.1
ONE-POT PASTA WITH SAUSAGE AND SPINACH
This is the one-pot recipe to make when chopping an onion feels like too much work. Cooking the pasta in a combination of passata (puréed raw tomatoes) and water seasoned with cumin and red-pepper flakes infuses it with flavor all the way through. Cumin adds a subtle earthiness to the dish, but you can also use the same seasonings as those in the sausage you've chosen, like dried oregano, thyme, basil, paprika, fennel seeds or garlic. (Check the ingredients list on the package, if you're not sure.) Baby arugula, kale or other leafy greens could be substituted for the spinach, just make sure to tear or cut them into small, bite-size pieces. To make a vegetarian version, you could use mushrooms in place of the sausage at the start of the recipe, then continue with the rest.
Provided by Yasmin Fahr
Categories dinner, quick, weekday, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the oil in a 12-inch, deep skillet with a tight-fitting lid or a Dutch oven over medium-high until shimmering. Use your hands to pull the sausages apart into small pieces; add to the skillet and cook untouched for 1 minute.
- Continue to cook for another 4 to 6 minutes, stirring at 1-minute intervals and breaking up the sausage into 1/2-inch chunks, until browned and crispy on the outside with no pink remaining. If you have more than 1 tablespoon of fat in the pan, drain the excess.
- Carefully pour in the passata (it may splatter), then add the cumin, red-pepper flakes and 2 cups water, stirring to combine. Season with salt and increase the heat to bring to a boil.
- Add the pasta, coating it with the liquid. (It won't be fully submerged, and that's OK.) Adjust the heat to maintain an active simmer with small bubbles forming on the surface. Cover and let cook, stirring every few minutes to make sure nothing is sticking at the bottom of the pan, until the pasta is al dente, about 1 minute less than the package instructions. If the pasta is still hard at this point, add a few tablespoons of warm water at a time and cook until just al dente. Depending on your pasta size and shape, you may need to add several tablespoons of water.
- When the pasta is just al dente, reduce the heat to low and season to taste with salt. Stir in the spinach in batches, and cook, uncovered, until most of the spinach is wilted, about 1 minute more. (It will continue to wilt in the heat of the pasta after you serve it.) If the pasta seems too dry, add 1 tablespoon warm water at a time until it reaches your desired consistency.
- Divide pasta among serving bowls and top with Parmesan.
BAKED PENNE WITH SAUSAGE AND SPINACH (OVEN OR CROCK-POT)
This baked pasta recipe is great for a potluck, or to take to someone who is in need of a home-cooked "comfort" meal. It's very flavorful, simple to prepare, and inexpensive to make. You can bake it in the oven or make it in the crockpot (instructions included). I particularly like the blend of fresh and zesty ingredients (spinach, fresh mozarella, pesto and hot sausage). For a fantastic meal, serve it with my Recipe #291227, #291227.
Provided by CookinDiva
Categories One Dish Meal
Time 1h
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375. Grease a deep lasagna pan (or two 9x9 pans). Crockpot instructions are at the bottom.
- SAUCE: In a large deep saucepan, heat oil. Add onion and saute slowly until onion is soft, about 5 minutes. Add sausage to pan; continue to saute and break up sausage into bite size pieces. When sausage is just about done, add garlic for a minute or two. Finally, pour red wine into pan and bring wine to a boil to evaporate alcohol and eliminate most of the liquid.
- Add tomatoes to other ingredients. Pour about 1/2 cup water into the tomato can to clean out the can - add this water to the pot. Add pesto. While this simmers about 10 minutes, cook the pasta.
- PASTA: Bring plenty of salted water to boil for pasta (lots of water will prevent sticky pasta). Cook according to package directions; drain.
- In a large mixing bowl, toss hot cooked pasta, chopped fresh spinach and tomato/sausage sauce. DO NOT ADD CHEESE YET. Continue combining hot ingredients until spinach wilts slightly, THEN add cubed mozzarella and 1/2 CUP of the Parmesan cheese. Toss quickly and pour into your prepared baking dish (if you work with the cheese too long, it will become a stringy mess!).
- Sprinkle final 1/2 CUP Parmesan on top.
- Bake 375 for 30 minutes, uncovered, until hot and bubbly.
- CROCKPOT VERSION FOR A CROWD: Double recipe. Make sure pasta is a bit undercooked (slightly firm). Pour into crockpot; add 1 cup hot water around the edges. Cook on HIGH 3 hours.
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5/5 (11)Total Time 30 minsCategory DinnerCalories 490 per serving
- Cook pasta in a large pot of salted boiling water according to package instructions for al dente. Drain and set aside.
- Meanwhile, in a large Dutch oven, heat the oil and butter over medium heat until the butter melts. Add the sausage and cook until browned, breaking up the large chunks with a wooden spoon – about 5-7 minutes. Add the garlic and cook, stirring constantly, for 30 seconds. Pour in the broth and wine, scraping any browned bits from the bottom of the pan. Let it bubble, then simmer until the liquid reduces by at least half, about 4 minutes. Fold in the spinach and toss gently, just until the spinach starts to wilt, about 1-2 minutes. Remove from the heat. Stir in the cooked pasta, cheese, and lemon zest. Taste and season with salt and red pepper flakes. Serve immediately and garnish with additional cheese and/or parsley.
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