Spinach Sausage Florentine Souppasta Food

SAUSAGE FLORENTINE BAKE

Steps:

• In a Dutch oven, cook sausage until no longer pink; drain. Add tomatoes, bay leaf, garlic, sugar, basil, oregano, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 1 hour, stirring occasionally. , Meanwhile, in a bowl, combine eggs, 1/4 cup Parmesan cheese and nutmeg; mix well. Stir in spinach, noodles and onions. Discard bay leaf from sausage mixture. , In each of two greased 9-in. square baking pans, layer a fourth of the noodles and a fourth of the sausage mixture. Top each with 1 cup mozzarella cheese. Repeat layers. Top with remaining Parmesan. , Bake, uncovered, at 350° for 30 minutes or until a thermometer reads 160°. Let stand for 10 minutes before serving.

SPINACH & SAUSAGE FLORENTINE SOUP/PASTA

Steps:

• Brown sausage in a large deep fry pan.
• Add onion & garlic; cook for a few minutes.
• Add grape tomatoes; cook for 3 minutes longer.
• Add chicken broth with butter; stir till melted.
• Add spinach (ripped in pieces if fresh); bring to boil.
• Stir in parmesan & then pasta; bring to boil, then turn off.
• Serve immediately adding addition additional Parmesan cheese to each individual bowl as desired.

SAUSAGE-SPINACH PASTA SUPPER

Steps:

• In a large saucepan, cook the sausage, onion and garlic in oil over medium heat until sausage is browned; drain. , Add broth; bring to a boil. Add pasta; cook for 3 minutes, stirring frequently. Gradually add spinach. Cook and stir for 2-3 minutes or until pasta is tender and spinach is wilted. In a small bowl, combine flour, pepper and cream until smooth; stir into pasta mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

SAUSAGE SPINACH TOMATO PASTA

Steps:

• Cook pasta according to box directions.
• In a sauce pan, heat olive oil, Italian seasoning and garlic.
• Add tomatoes and spinach and sauté until heated through.
• Add wine and simmer until evaporates.
• Add butter and cream cheese and let melt.
• Add half-and-half and stir until heated through. If the sauce becomes too thick. add some of the pasta water to thin it out.
• Place pastas in a big bowl, pour sauce over the pasta.
• Add sliced sausage on top and sprinkle with feta.
• Enjoy.

ITALIAN SPINACH AND SAUSAGE SOUP

Steps:

• In saucepan, combine all ingredients except for cheese. Bring to boil.
• Reduce heat. Simmer, covered, 15 minutes.
• Serve with grated Parmesan sprinkled on top.

CREAMY SPINACH SAUSAGE PASTA

Steps:

• Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook sausage and onion over medium heat until meat is no longer pink; drain., Stir in the tomatoes, spinach, cream cheese and 1 cup mozzarella cheese. Drain pasta; add to sausage mixture. Transfer to a greased 11x7-in. baking dish., Cover and bake at 350° for 35 minutes. Uncover; sprinkle with remaining cheese. Bake 10 minutes longer or until cheese is melted.

SAUSAGE AND BOW-TIE PASTA FLORENTINE

Steps:

• Bring a large pot of lightly salted water to a boil. Add the bow-tie pasta, and cook until al dente, 8 to 10 minutes. Remove 1 cup pasta liquid to thin sauce. Drain and return to the pot along with the spinach; keep warm over medium-low heat.
• While the pasta cooks, place the sliced sausage links onto a fry pan, and cook until the sausage is crispy on the outside and no longer pink on the inside, about 8 minutes. Stirring the sausage as it cooks. Remove from pan and drain excess oil.
• In the same pan, add the olive oil over medium heat, stir in the garlic, and cook until the garlic softens, about 3 minutes.
• Add the Alfredo sauce, wine and black pepper and cooked sausage. then bring to a simmer over medium-high heat for 15 minutes. Thin sauce to desired consistency with reserved pasta water.
• Pour the sauce into the pasta and spinach pot. Stir until the pasta is hot and well coated with the sauce.
• Serve with parmesan cheese.