Baked Penne & Sun-Dried Tomato Sausage
Yield
4 servingsPrep
10 minCook
40 minReady
1 hrsTrans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
pasta
|
|
| 2 | tablespoons |
olive oil, extra-virgin
|
|
| 4 | each |
sausage
mixed with tomato |
*
|
| 3 | cups |
spinach
chopped |
|
| ¾ | pound |
tomatoes
chopped |
|
| 1 | pound |
ricotta cheese
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
pasta
|
|
| 3E+1 | ml |
olive oil, extra-virgin
|
|
| 4 | each |
sausage
mixed with tomato |
*
|
| 7.1E+2 | ml |
spinach
chopped |
|
| 340.2 | g |
tomatoes
chopped |
|
| 453.6 | g |
ricotta cheese
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Preheat oven to 350℉ (180℃).
While pasta is cooking to al dente, heat olive oil in a skillet.
Sauté sausage 2 to 3 minutes. Add spinach and cook until wilted.
In a large mixing bowl combine sausage, spinach, tomatoes and ricotta.
Mix pasta with other ingredients in a bowl.
Adjust seasoning to taste.
Place in a shallow baking dish and bake for 20 minutes or until cheese is bubbly.
