Ingredients
-
12
-
28
-
1
-
3
-
10
-
1
-
2
-
-
8
-
1/4
-
2
-
-
-
-
Directions
A great dish for Meatless Mondays, or any day of the week. We eat it with a garden salad, the portions and generous and satisfying. More baked pasta dishes I love are Chicken Parmesan Lasagna and Three Cheese Stuffed Zucchini Lasagna Rolls. Also this Sausage and Peppers Macaroni Casserole.,Im reviving this from the archives to update the photos. This makes enough for eight, so if you have a small family, youll probably have leftovers for lunch or freeze the rest for convenient freezer meals. This can be assembled a day ahead and kept refrigerated, let it sit at room temperature 30 minutes before baking.,,Baked Pasta with Sausage and Spinach,Spinach Lasagna Roll Ups,Baked Beef and Cheese Manicotti,Baked Broccoli Macaroni and Cheese,Chicken Sausage and Peppers Macaroni Casserole
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Steps
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1
Done
|
In a Large Pot of Salted Water, Cook Pasta According to Instructions Until Al Dente (i Like to Under-Cook It 3 or 4 Minutes as It Will Cook More in the Oven) Drain and Return to Pot |
|
2
Done
|
Meanwhile, in a Medium Saucepan, Add Olive Oil and Saut Garlic. Add Chopped Spinach, Salt, Pepper and Crushed Tomatoes. Season With Basil, Oregano, Salt and Pepper and Cook 5 Minutes. |
|
3
Done
|
Add Sauce to the Pasta and Combine. Add Half of the Mozzarella, Parmesan Cheese and Ricotta. Mix Well Then Transfer to the Baking Pan. |
|
4
Done
|
Pour the Pasta Mixture Into the Prepared Pan and Spread Evenly. Top With the Remaining Mozzarella and Cover With Foil. |
|
5
Done
|
Bake For 30 Minutes, or Until Mozzarella Is Melted and the Edges Are Lightly Browned. Let It Cool 5 Minutes Before Serving. |
