Baked Pasta with Chicken Sausage
(from lawmama’s recipe box)
This recipe makes two pans of pasta. Serve one tonight, and keep the other in the freezer for up to three months. To freeze, prepare the dish through dividing the pasta between the two pans; let cool completely before covering tightly with plastic wrap and placing in the freezer.
Source: Martha Stewart
Prep time: 15 minutes
Cook time: 25 minutes
Serves 10 people
Categories: dinner, pasta, sausage
Ingredients
- 1 tablespoon olive oil
- 1 red onion, chopped
- 4 cloves garlic, minced
- 28 ounces whole tomatoes
- 1/2 teaspoon oregano
- 1/2 cup heavy cream
- 16 oz rigatoni
- 20 ounces baby spinach
- 12 ounces smoked chicken sausage, halved lengthwise and sliced 1/4 inch thick
- 6 ounces fontina (or mozzarella) cheese, 4 ounces cut into 1/2-inch cubes and 2 ounces coarsely grated
- 1/4 cup grated Parmesan cheese
Directions
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Bring a large pot of salted water to a boil. Heat oil in a large skillet over medium heat. Add onion; cook until translucent, about 3 minutes. Stir in garlic. Cook for another minute.
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Stir in tomatoes and oregano; cook until tomatoes are falling apart, 10 to 15 minutes. Add cream; cook until warmed through, about 5 minutes. Season sauce with salt and pepper.
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Meanwhile, preheat oven to 400 degrees. Cook pasta in the boiling water until al dente, according to package instructions. Add spinach, and cook just until wilted. Drain, and return contents to pot.
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Add tomato sauce, sausage, and cubed fontina to pot; toss to coat. Season with salt and pepper. Divide evenly between two shallow 1 1/2-quart baking dishes. Top with grated fontina and Parmesan. Bake until browned and edges are crisp, 20 to 30 minutes.