Wednesday, May 8, 2019

Sausage-Spinach Rigatoni

Mel shard  this recipe a couple of months ago and I KNEW it was something my family would gobble up.  I love recipes that include spinach and have made this several times since she posted it.



 Here's what you'll need...
- 1 box of Rigatoni pasta
- 2 lbs of sausage
- 1 bag of fresh baby spinach
- 2 jars of tomato basil pasta sauce
- 1 can Italian diced tomatoes, drained
- 1/4 cup pesto
- 2 tablespoons minced garlic
- 1/2 onion, diced (I used frozen)
- 2 cups shredded mozzarella cheese
- 1/2 cup shredded Parmesan cheese
- 1/2 cup grated Parmesan cheese



Here's What You'll Do...
Step 1 - cook the sausage with the onion and garlic.  I just toss some frozen onion in there... you really can't go wrong.  Drain the fat and return it to the stovetop.



Step 2: Add the jars of pasta sauce, pesto and can of diced (drained) tomatoes.  Stir it together and let it simmer while you cook the pasta (about 10 - 15 minutes).





Step 3: Cook the rigatoni about 2 minutes LESS than what the directions on the package call for.


Step 4: After the sauce is done simmering and the pasta is cooked, add the pasta, 1.5 cups mozzarella cheese, 1/4 cup grated parmesan and 1/4 cup shredded parmesan and stir it all together.

(PS - I use  this dutch oven and it holds everything... if you don't have a pot as large you'd need tom ix everything in a really big bowl)




Step 5: Spray a 9x13 and 8x8 baking dish with cooking spray.  Fill both pans with the pasta mixture.  (I used a foil 8x8 to freeze!).  Top both pans with the remaining cheese.





Step 6: Cover with foil and bake in a 375 degree oven for 25 minutes, remove the foil and bake an additional 5 minutes or until the cheese is all melty.  (Don't  bake the foil pan at this time... cover it with two layers of foil, stick it in a freezer ziplock bag and freeze.  You can pull it out the night before or morning you want to bake it to let it thaw completely and then bake as directed)




We loved this dinner!  The sauce was DELISH, I love that it had a bunch of spinach and I REALLY loved that it made an extra pan for a busy weeknight meal.  Highly HIGHLY recommend trying this one out!



Happy Tuesday, friends!

 Here's what you'll need...
- 1 box of Rigatoni pasta
- 2 lbs of sausage
- 1 bag of fresh baby spinach
- 2 jars of tomato basil pasta sauce
- 1 can Italian diced tomatoes, drained
- 1/4 cup pesto
- 2 tablespoons minced garlic
- 1/2 onion, diced (I used frozen)
- 2 cups shredded mozzarella cheese
- 1/2 cup shredded Parmesan cheese
- 1/2 cup grated Parmesan cheese

Here's What You'll Do...

Step 1 - cook the sausage with the onion and garlic.  I just toss some frozen onion in there... you really can't go wrong.  Drain the fat and return it to the stovetop.

Step 2: Add the jars of pasta sauce, pesto and can of diced (drained) tomatoes.  Stir it together and let it simmer while you cook the pasta (about 10 - 15 minutes).

Step 3: Cook the rigatoni about 2 minutes LESS than what the directions on the package call for.

Step 4: After the sauce is done simmering and the pasta is cooked, add the pasta, 1.5 cups mozzarella cheese, 1/4 cup grated parmesan and 1/4 cup shredded parmesan and stir it all together.

Step 5: Spray a 9x13 and 8x8 baking dish with cooking spray.  Fill both pans with the pasta mixture.  (I used a foil 8x8 to freeze!).  Top both pans with the remaining cheese.

Step 6: Cover with foil and bake in a 375 degree oven for 25 minutes, remove the foil and bake an additional 5 minutes or until the cheese is all melty.  (Don't  bake the foil pan at this time... cover it with two layers of foil, stick it in a freezer ziplock bag and freeze.  You can pull it out the night before or morning you want to bake it to let it thaw completely and then bake as directed)

PS - this post contained an affiliate link - thank you so much for reading and supporting my blog!   And shoutout to Mel for sharing such a fantastic recipe!

6 comments :

  1. This looks wonderful!! My husband has ALS so I will run this by him and see if it is something that he thinks he can swallow safely! Yum.

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    Replies
    1. Great! Let me know what you think if you end up trying it!

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    2. I made this for lunch today and loved it! I used penne rather than rigatoni because I thought my husband would be able to handle it better. Leftovers are our friend since he needs to gain/maintain weight and this will be wonderful to heat up for him for supper.

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  2. Love this recipe! I made it last month when Mel posted it on her instagram!

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  3. Let me know what you think if you try it!

    ReplyDelete

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