SAUSAGE SPINACH PASTA BAKE
I've swapped in other meats-such as chicken sausage, veal or ground pork-and added in summer squash, zucchini, green beans and mushrooms, depending on what's in season. Also, fresh herbs really perk up the flavors. -Kim Forni, Laconia, New Hampshire
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 10 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 377 calories, Fat 11g fat (5g saturated fat), Cholesterol 50mg cholesterol, Sodium 622mg sodium, Carbohydrate 45g carbohydrate (4g sugars, Fiber 8g fiber), Protein 25g protein. Diabetic Exchanges
BUTTERNUT SQUASH, SAUSAGE, SPINACH & MUSHROOM PASTA BAKE
Combine the sweet earthy flavour of butternut squash with sausage, spinach, mushrooms and sage in this hearty pasta bake. It takes a little effort but it's well worth it
Provided by Rosie Birkett
Categories Dinner, Main course, Supper
Time 1h30m
Yield Serves 4-6
Number Of Ingredients 17
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.
Nutrition Facts : Calories 799 calories, Fat 39 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 13 grams sugar, Fiber 9 grams fiber, Protein 26 grams protein, Sodium 1.3 milligram of sodium
SAUSAGE RAGU & SPINACH PASTA BAKE
This everyday, freeze-ahead supper combines tomatoes with a creamy cheese sauce - a perfect family meal
Provided by Good Food team
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 941 calories, Fat 44 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 100 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 43 grams protein, Sodium 3.38 milligram of sodium
SAUSAGE RAGU AND SPINACH PASTA BAKE
Make and share this Sausage Ragu and Spinach Pasta Bake recipe from Food.com.
Provided by p_brodie1
Categories Spinach
Time 1h10m
Yield 3 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 858.1, Fat 43.2, SaturatedFat 18.4, Cholesterol 118.1, Sodium 1156.3, Carbohydrate 75.2, Fiber 4.3, Sugar 2.7, Protein 40.7
SAUSAGE AND SPINACH PASTA BAKE
Categories Bake Kid-Friendly Quick & Easy Dinner Casserole/Gratin Sausage
Yield 6 people
Number Of Ingredients 12
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.
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