Description
A hearty pasta bake with Italian sausage, tomatoes, and fresh spinach, perfect for a family dinner.
Ingredients
- 1 lb rigatoni pasta
- 1 lb Italian sausage, casings removed
- 1 can (28 oz) crushed tomatoes
- 2 cups fresh spinach, chopped
- 1 onion, diced
- 3 cloves garlic, minced
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Cook rigatoni according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté until soft.
- Add Italian sausage, breaking it up with a spoon. Cook until browned.
- Stir in crushed tomatoes, basil, oregano, salt, and pepper. Simmer for 5 minutes.
- Add spinach and cook until wilted.
- Mix cooked rigatoni with the sausage-tomato sauce.
- Transfer to a baking dish. Top with mozzarella and Parmesan cheese.
- Bake for 20 minutes, or until cheese is bubbly and golden.
- Let cool for 5 minutes before serving.
Notes
- Use spicy Italian sausage for extra heat.
- Substitute kale for spinach if preferred.
- Freeze leftovers for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Pasta
- Method: Baked
- Cuisine: Italian