If you’ve been experiencing really slow loading times at my website, I apologize. Found out my host limits my bandwith usage since I’ve been getting so many visitors lately. I tried doing everything they told me, but I think I’m just going to end up switching hosts.
I was originally going to make some Italian Sausage Hoagies tonight but I wasn’t in the mood for that. I decided to make this Baked pasta recipe from Skinny Taste since we have had some lean chicken sausage in the freezer forever. I’ve been going through our freezer picking out things that I can make to get rid of it. Got a lot of frozen potatoes like tator tots and frozen vegetables to get rid of .Hmph, what am I going to make with those?
Chicken sausages have casings around them so remember to get rid of those first. I mistakenly placed the chicken sausages with the casings in the oil first, and had to take them back out and remove them. It was an Italian chicken sausage with parmesan cheese and the sausage ended up being really good. Jeanie-o makes it.Recommend by me. Ben thought this was really good to and now we have dinner for probably 3 more nights. Hope you enjoy it, because we did.
Recipe and Nutrition Info from Skinny Taste
Calories: 398, Fat: 12.5 g, Protein: 27.5 g, Carbs: 44 g, Fiber: 6 g
Points Plus: 10
Baked Pasta with Sausage (- the spinach)
- 1/2 cup grated Pecorino Romano
- 8oz fat-free ricotta
- 8oz part-skim mozzarella, shredded
- 14oz sweet Italian chicken sausage (casing removed)
- 12oz high-fiber or low carb rigatoni pasta
- 1 tsp olive oil
- 2 garlic cloves finally chopped
- 4 cups Marinara sauce ((homemade or store bought) )
- 10oz frozen spinach (thawed)
|Preheat the oven to 375°. Spray a 9- x13-inch baking dish with olive oil spray. |
|Bring a large pot of salted water to a boil. |
|In a medium bowl, combine the ricotta, 6 tablespoons of the Pecorino Romano cheese and half of the mozzarella cheese. |
|Meanwhile, in a large deep skillet, brown the sausage breaking up into small bits until cooked through; set aside. Add the oil to the skillet and sauté garlic about a minute, careful not to burn. Add spinach and season with a little salt and pepper and cook another minute. Return the sausage to the skillet and add the marinara sauce; cook on low about 2-3 minutes. |
|When the pasta water comes to a boil, cook pasta according to instructions for al dente, but undercook them by 4 minutes less; drain and return to pot. |
|Put half of the cooked pasta into the prepared baking dish and top with half of the meat sauce. Spoon the ricotta mixture on top of the sauce in an even layer. Cover with the remaining pasta and the remaining sauce. Top with the remaining mozzarella and Pecorino Romano cheese. |
|Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 6-7 minutes or until the mozzarella is melted and the edges are lightly browned. |