Sausage and Spinach Bake Baked ziti is meant to feed a crowd, and this one surely does. "Cheater" meatballs made with uncased Italian sausage are strewn throughout the sauce for heft, and baby spinach lends a pop of color. Because ricotta has a tendency to dry out when baked, crème fraîche is added to ensure a more. This no-boil pasta bake is the perfect weeknight dinner!

Ingredients of Sausage and Spinach Bake

  1. It's 1-16 ounce of box pasta (any shape you like).
  2. It's 1 (1 pound) of Italian sausage links (hot or sweet, I love using HOT 🥵!!!).
  3. Prepare 1 of onion, chopped.
  4. Prepare 1 of green pepper, chopped.
  5. You need 6 cloves of minced garlic.
  6. You need 1/2 cup of white wine.
  7. You need 2 pounds of baby spinach leaves.
  8. Prepare of Sprinkle Black Pepper.
  9. Prepare of Salt for boiling water.
  10. It's 2 cups of shredded mozzarella cheese.

Sausage and Spinach Bake step by step

  1. In a large pot sauté the Italian sausage (remove from casing), breaking up the pieces as they brown.......
  2. Next add your onion, green pepper and minced garlic to browned sausages.......Sauté until onions and green peppers are tender.......
  3. Add your 1/2 cup of white wine and continue to sauté until most of the wine has reduced.......
  4. Now add your baby spinach and keep sautéing until spinach is wilted.......add your black pepper......
  5. Boil pasta until slightly done, drain, then add pasta to sausage mixture and mix all well......
  6. Pour pasta mixture into a large baking pan that has been sprayed with cooking spray.......
  7. Add your 2 cups of shredded mozzarella cheese over the top.......
  8. Bake, uncovered, in a preheated 375 degree oven for 20 minutes or until Cheese is melted on top......
  9. Serve and enjoy 😉!!!.

You start by cooking the sausage with chopped garlic and The addition of spinach and pesto makes this a little unique as far as baked ziti dishes go. The pesto gives it a wonderful flavor and the spinach. The meat filling is made with sausage, spinach, tomato, and ricotta cheese. We used pork sausage in the photos, but a chicken or turkey sausage also work. Then we generously fill cooked jumbo shells, scatter with cheese, and then bake until the cheese has melted and the tips of the shells begin to.

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