Best Sausage Spinach Bake Recipes

SAUSAGE SPINACH PASTA BAKE

Steps:

• Preheat oven to 350°. Cook pasta according to package directions., Meanwhile, in a large skillet, cook turkey and onion over medium heat until meat is no longer pink. Add garlic. Cook 1 minute longer; drain. Stir in tomatoes, oregano, basil and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes., Drain pasta; stir into turkey mixture. Add spinach and cream; heat through. Transfer to a 13x9-in. baking dish coated with cooking spray. Sprinkle with cheeses. Bake, uncovered, 25-30 minutes or until golden brown.

BUTTERNUT SQUASH, SAUSAGE, SPINACH & MUSHROOM PASTA BAKE

Steps:

• Heat the oven to 200C/180 fan/gas 6. Whisk together the vinegar and half the olive oil. Put the squash in a roasting tin and toss with the dressing, the chilli and seasoning. Squeeze the sausagemeat out of the skins, roll into small meatballs (you should have about 35). Arrange around the squash and roast for 35-40 mins, turning halfway, until the squash is tender and the meatballs are caramelised.
• Meanwhile, melt the butter in a saucepan over a medium heat, until bubbling. Add the sage and allow to sizzle for a few minutes, or until crisp. Remove using a slotted spoon and set aside on a plate lined with kitchen paper. By this point, the butter should have browned. Stir in the flour and cook for a few seconds, then gradually pour in the milk, whisking continuously until you have a smooth sauce, about 7-10 mins. Add the nutmeg and some seasoning, stir in the parmesan until melted, then stir in the mustard.
• Oil a medium-sized baking dish. Cook the pasta following pack instructions until al dente, then drain and run under cold running water. Heat the remaining oil in a pan over a medium heat and fry the mushrooms with a pinch of salt for a few minutes, until softened and caramelised. Add the garlic, then the greens, stirring until the greens wilt, then add to the white sauce along with the squash, pasta and half the fried sage, adding up to 50ml milk or water if it's too thick.
• Pour into the baking dish, then add the meatballs. Scatter over the remaining sage, the reserved squash seeds, and grate over the extra parmesan. Roast for 25-30 mins, until golden and bubbling. Allow to settle for 10 mins before serving.

SAUSAGE SPINACH BAKE

Steps:

• Prepare stuffing according to package directions. Meanwhile, crumble sausage into a large skillet. Add onions; cook over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain., In a large bowl, combine the stuffing, sausage mixture and spinach. Transfer to a greased 11x7-in. baking dish; sprinkle with Monterey Jack cheese. In a small bowl, combine cream and eggs; pour over sausage mixture., Bake at 400° until a thermometer reads 160°, 35-40 minutes. Sprinkle with Parmesan cheese; bake until bubbly, about 5 minutes longer.

SPINACH, SAUSAGE AND CHEESE BAKE

Steps:

• Brown sausage in skillet over medium high heat. Drain fat from skillet and stir in tomato sauce. Set mixture aside.
• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine the spinach, cottage cheese, Parmesan cheese and egg. Mix well and spread mixture in the bottom of a 9x13 inch baking dish. Spoon sausage mixture over spinach mixture and top with mozzarella cheese.
• Bake in preheated oven for 40 minutes.

SPINACH AND SAUSAGE EGG BAKE

Steps:

• Preheat oven to 375°. In a large skillet, cook sausage over medium heat until no longer pink; drain. Spoon into a greased 13x9-in. baking dish. Layer with spinach, bacon, onion, red pepper and cheeses., In a large bowl, whisk eggs, milk and seasonings; pour over top. Bake 30-35 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before cutting.

SAUSAGE RAGU & SPINACH PASTA BAKE

Steps:

• Heat a large frying pan and brown the sausages, using a wooden spoon to break up the meat. Pour off any fat from the pan, stir in the passata, bring to the boil, then add the oregano and season. Simmer for 10 mins.
• Cook the pasta for 2 mins less than the pack says, reserve some cooking water, then drain, cool under cold water and drain again. Meanwhile, pour a kettle of boiling water over the spinach in a colander to wilt, then squeeze out all the water. Mix the pasta with the cheese sauce and some of the reserved water, to loosen. Season.
• In a large dish, add the meat sauce, then the spinach, some nutmeg and seasoning. Next, add a third of the Parmesan, the cheesy pasta, more nutmeg and finally the rest of the cheese. Wrap and freeze. Defrost at room temperature for about 8 hrs. Heat oven to 200C/180C fan/gas 6. Bake for 40-45 mins, until the dish is piping hot and golden.

ITALIAN SAUSAGE, SPINACH AND RICE BAKE

Steps:

• In a large skillet saute onion and garlic in olive oil until soft.
• Add sausage and cook until no longer pink, breaking up larger pieces if you need to.
• Add in rice, mushrooms, spinach, chicken broth, salt and pepper and cook until heated through.
• Add in the cottage and mozzarella cheese and turn into a greased casserole dish.
• Top with parmesan cheese.
• Bake at 350 for about 30-40 minutes until bubbly and golden on top.

SAUSAGE & SPINACH CRESCENT BAKE

Steps:

• Preheat oven to 350°. In a large skillet, cook sausage, mushrooms, onion and garlic over medium heat until sausage is no longer pink, breaking up sausage into crumbles, 6-8 minutes. Drain., Add spinach, mozzarella cheese, cream cheese and cream to sausage mixture; cook and stir until blended. Transfer to a greased 13x9-in. baking dish., Unroll crescent dough into 1 long rectangle; press perforations to seal. Place over sausage mixture. Bake, covered, 10 minutes. Bake, uncovered, until golden brown and filling is bubbly, 12-15 minutes longer. Let stand 5-10 minutes before cutting.

SAUSAGE RAGU AND SPINACH PASTA BAKE

Steps:

• To make the cheese sauce, melt the butter in a saucepan and stir in the flour. Remove the pan from the heat and add the milk. Stir over a medium heat and bring to the boil. Simmer for 8-10 minutes until it begins to thicken. Add the cheese and season with salt and pepper.
• Chop up the sausages into small pieces and fry in a little oil in a large frying pan over a medium-high heat. Add the tomato sauce and bring to the boil. Add the oregano, season with salt and pepper and simmer for 10 minutes.
• Cook the pasta for 2 mins less than package instructions.
• Pour a kettle of boiling water over the spinach to wilt.
• Add the pasta to the cheese sauce.
• In a large dish, add the meat sauce and then the spinach, cover with the cheesy pasta mix and top with the parmesan.
• Bake in the oven for 40-45 minutes at 180C fan.

SPINACH AND SAUSAGE PHYLLO BAKE

Steps:

• Heat oven to 350°F. In 10-inch skillet, cook sausage over medium heat, stirring occasionally, until no longer pink; drain. Cool slightly. Stir in roasted peppers, olives, mozzarella cheese and eggs.
• In medium bowl, mix Cheddar cheese, ricotta cheese and spinach.
• Unroll phyllo pastry; cover with plastic wrap or towel. Place 1 sheet of phyllo in ungreased 13x9-inch (3-quart) glass baking dish, folding to fit. Brush lightly with melted butter. Continue layering and brushing with butter 3 more sheets of phyllo.
• Spoon half of the sausage mixture over phyllo in baking dish. Layer and brush with butter 4 more phyllo sheets. Top with spinach mixture. Layer and brush with butter 4 more phyllo sheets. Top with remaining sausage mixture. Layer and brush with butter remaining 4 phyllo sheets. Score top of phyllo in diamond shapes.
• Bake 50 to 60 minutes or until puffed and golden brown. Let stand 5 minutes before serving.

SAUSAGE AND SPINACH PASTA BAKE

Steps:

• Cook sausage in large pan until cooked through (remove from casings first if using links). Remove from pan and set aside in large bowl. Sauté shallots in drippings or add olive oil, salt, pepper and nutmeg. Add to sausage mixture. Deglaze pan with white wine and reduce by half. Add chicken stock and reduce by half. Add sausage mixture back to pan, add cream, spinach and 1/2 c cheese. Bring to a simmer. Toss with cooked pasta and add to baking dish. Sprinkle remaining cheese on top and bake for 15-20 min.

SPINACH-SAUSAGE EGG BAKE

Steps:

• In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Transfer to a greased 3-qt. baking dish. Sprinkle with half of the red peppers; top with spinach. , In a large bowl, combine the flour, Parmesan cheese, basil and salt. Whisk eggs and milk; stir into flour mixture until blended. Pour over spinach., Bake, uncovered, at 425° for 15-20 minutes or until a knife inserted in the center comes out clean. Top with provolone cheese and remaining red peppers. Bake 3-5 minutes longer or until cheese is melted. Let stand for 5 minutes before serving.

SAUSAGE, HASH BROWN, ROASTED RED PEPPER, AND SPINACH BREAKFAST BAKE

Steps:

• In a medium bowl, whisk the eggs with the milk and a little salt and pepper.
• Grease a 6-quart slow-cooker with cooking spray or butter.
• Layer half the potatoes, half the sausage, half the red peppers, and half the spinach. Repeat.
• Pour the egg mixture on top.
• Cover and cook on low until eggs set, about 7 hours. Top with chives before serving.

SPINACH BAKE WITH SAUSAGE

Steps:

• In a small skillet, cook the sausage, onion and celery over medium heat until meat is no longer pink and vegetables are tender. Drain; remove from the heat. , Stir in the spinach, egg, crumbs, cheddar cheese and salt. Transfer to a greased shallow 1-qt. baking dish. Sprinkle with Parmesan cheese. Cover and bake at 350° for 20 minutes or until heated through.

SPINACH, SAUSAGE AND CHEESE BAKE

Steps:

• 1. Brown sausage in skillet over medium heat. Remove to drain fat, cook onion in drippings, then stir in tomato sauce. Set mixture aside. 2. Preheat Oven to 350 degrees F 3. Parboil greens in boiling water, let cool, drain water and chop 4. In large bowl, combine egg, ricotta, Parmesan and chopped greens. Spread over bottom of 9x13 in baking dish. Spoon sausage mixture over spinach mixture, then top with mozzarella cheese. 5. Bank in oven for 40 minutes, or until cheese is bubbly and brown.

SAUSAGE-SPINACH BREAKFAST BAKE

Steps:

• Heat oven to 400°F. Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray. In 12-inch skillet, cook sausage over medium-high heat 8 minutes, stirring frequently, until browned. Remove from skillet; drain.
• In same skillet, heat oil over medium-high heat. Add onion and bell pepper; cook 5 minutes, stirring occasionally. Add mushrooms; cook and stir 3 minutes or until vegetables are tender. Stir in spinach and cooked sausage. Pour into baking dish. Sprinkle with cheese.
• In medium bowl, beat topping ingredients with wire whisk until smooth. Pour over filling in baking dish.
• Bake 35 to 40 minutes or until topping is golden brown.

SPINACH AND SAUSAGE PHYLLO BAKE

Steps:

• 1. Heat oven to 350°F. In large skillet over medium heat, brown sausage drain. Cool slightly. Stir in roasted peppers, olives, mozzarella cheese and eggs mix well.2. In medium bowl, combine Cheddar cheese, ricotta cheese and spinach mix well.3. Unroll phyllo pastry cover with plastic wrap or towel. Place 1 sheet of phyllo in ungreased 13x9-inch (3-quart) baking dish, folding to fit. Brush lightly with melted butter. Continue layering and brushing with butter using 3 additional sheets of phyllo.4. Spoon half of sausage mixture over phyllo. Layer and brush with butter 4 more phyllo sheets. Top with spinach mixture. Layer and brush with butter 4 more phyllo sheets. Top with remaining sausage mixture. Layer and brush with butter 4 more phyllo sheets. Score top of phyllo in diamond shapes.5. Bake at 350°F. for 50 to 60 minutes or until puffed and golden brown. Let stand 5 minutes before serving.Nutrition Information Per Serving: Serving Size: 1/8 of Recipe * Calories: 550 * Calories from Fat: 340 * % Daily Value: Total Fat: 38 g 58% * Saturated Fat: 18 g 90% * Cholesterol: 230 mg 77% * Sodium: 1070 mg 45% * Total Carbohydrate: 25 g 8% * Dietary Fiber: 2 g 8% * Sugars: 2 g * Protein: 27 g * Vitamin A: 50% * Vitamin C: 25% * Calcium: 35% * Iron: 20% * Dietary Exchanges: 1 1/2 Starch, 1 Vegetable, 3 High-Fat Meat, 2 Fat or 1 1/2 Carbohydrate, 1 Vegetable, 3 High-Fat Meat, 2 Fat

SAUSAGE & SPINACH CRESCENT BAKE

Steps:

• Preheat oven to 350°. In a large skillet, cook sausage, mushrooms, onion and garlic over medium heat 6-8 minutes or until sausage is no longer pink, breaking up sausage into crumbles. Drain., Add spinach, mozzarella cheese, cream cheese and cream to sausage mixture; cook and stir until blended. Transfer to a greased 13x9-in. baking dish., Unroll crescent dough into one long rectangle; press perforations to seal. Place over sausage mixture. Bake, covered, 10 minutes. Bake, uncovered, 12-15 minutes longer or until golden brown and filling is bubbly. Let stand 5-10 minutes before cutting.