Sausage 'n' Spinach Pasta Bake

recipe

Yield:

Makes 4 to 6 servings

Recipe from

Southern Living

Recipe Time

Prep: 15 Minutes
Bake: 1 Hours

Ingredients

8 ounces uncooked rigatoni
1 tablespoon olive oil
1 cup finely chopped onion (about 1 medium)
1 (10-oz.) package frozen chopped spinach, thawed
3 cups cooked, crumbled hot Italian sausage
1 (14.5-oz.) can Italian-style diced tomatoes
1 (8-oz.) container chive-and-onion cream cheese
1/4 teaspoon salt
1 1/2 cups (6 oz.) shredded mozzarella cheese

Preparation

1. Prepare rigatoni according to package directions.

2. Meanwhile, spread oil on bottom of an 11- x 7-inch baking dish; add onion in a single layer.

3. Bake at 375° for 15 minutes or just until tender. Transfer onion to a large bowl, and set aside.

4. Drain chopped spinach well, pressing between layers of paper towels.

5. Stir rigatoni, spinach, sausage, and next 3 ingredients into onion in bowl. Spoon mixture into baking dish, and sprinkle evenly with shredded mozzarella cheese.

6. Bake, covered, at 375° for 30 minutes; uncover and bake 15 more minutes or until bubbly.

Note:

Susan Runkle, Walton, Kentucky,

Southern Living

February 2007
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