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Sausage 'n' Spinach Pasta Bake

Sausage 'n' Spinach Pasta Bake

Southern Living FEBRUARY 2007

  • Yield: Makes 4 to 6 servings
  • Prep time:15 Minutes
  • Bake:1 Hour

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.

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Sausage 'n' Spinach Pasta Bake recipe

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