Baked Pasta with Sausage and Spinach
Indulge in a delightful baked pasta dish featuring Italian chicken sausage, luscious mozzarella, creamy ricotta, sharp Pecorino Romano, and nutritious spinach (trust us, the greens won’t be a concern!). This hearty meal is ideal for satisfying a ravenous family!
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Ingredients
- olive oil spray
- 1/2 cup grated Pecorino Romano
- 12 oz rigatoni pasta
- 1 tsp olive oil
- 2 cloves smashed garlic
- 10 oz package frozen chopped spinach
- salt and fresh pepper to taste
- 4 cups Quick Marinara Sauce
- 14 oz uncooked sweet Italian chicken sausage
- 8 oz fat-free ricotta
- 8 oz part-skim mozzarella
Instructions
- 1
Begin by preheating your oven to 375°F. Lightly coat a 9- x 13-inch baking dish with olive oil spray.
- 2
Fill a large pot with water, adding a generous amount of salt, and bring it to a rolling boil.
- 3
In a separate medium-sized bowl, mix together the ricotta cheese, 6 tablespoons of the Pecorino Romano cheese, and half of the mozzarella cheese until well combined.
- 4
In a large, deep skillet over medium heat, cook the sausage, breaking it apart into small pieces until it is fully browned; then set it aside.
- 5
Add oil to the skillet, and sauté the garlic for about a minute, being cautious not to let it burn. Introduce the spinach, seasoning it lightly with salt and pepper, and cook for an additional minute.
- 6
Add the browned sausage back into the skillet along with the marinara sauce; let it simmer on low heat for about 2-3 minutes.
- 7
Once the water in the pot is boiling, cook the pasta according to the package instructions for al dente, but reduce the cooking time by 4 minutes; drain the pasta and return it to the pot.
- 8
Layer half of the cooked pasta in the prepared baking dish, followed by half of the meat sauce. Evenly spread the ricotta mixture on top of the sauce. Add the remaining pasta and top with the rest of the sauce. Finish with the leftover mozzarella and Pecorino Romano cheese.
- 9
Cover the baking dish with aluminum foil and bake for 20 minutes.
- 10
After 20 minutes, remove the foil and continue baking for another 6-7 minutes, or until the mozzarella is bubbly and the edges are golden brown.