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Sara's Baked Pasta with Sausage & Spinach Recipe

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This recipe for Sara's Baked Pasta with Sausage & Spinach is from Beckmann Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 medium red onion, chopped
4 cloves of garlic, minced
One 28 oz can of whole tomatoes, break up tomatoes
1/2 heavy cream
1/2 tsp oregano
Salt to taste
One pound of rigatoni
12 oz.Italian sausage links
10 oz, baby spinach
4 oz. cubed Fontina cheese, plus 1-cup Fontina, shredded, for top.
1/2 cup Parmesan cheese


Makes two 8” square dishes. Can be frozen.
Directions:
Directions:
Saute one medium red onion, chopped and 4 cloves of garlic, minced in one TBS of olive oil. Add one 28 oz. can of whole tomatoes. Break up tomatoes. Cook 15-minutes to reduce liquid. Add ½ cup heavy cream. Add ½ tsp oregano and salt to taste.

Boil one pound of rigatoni in salted water for 12 minutes. At the 11-1/2 minute mark, add 10 oz. fresh baby spinach to water. Drain all.

Combine pasta, spinach and sauce. Add 12 oz. sausage, cut into rings, 4 oz. cubed Fontina cheese. Divide all between two baking dishes. Top each casserole with ½ cup grated Fontina and ¼ cup parm.

If frozen, bake one hour and 15 minutes @ 350 degrees.
Personal Notes:
Personal Notes:
This is a Martha Stewart recipe.

 

 

 

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