Sausage And Spinach Penne Casserole Recipes

Steps:

• Preheat oven to 350°. Cook pasta according to package directions., Meanwhile, in a large skillet, cook turkey and onion over medium heat until meat is no longer pink. Add garlic. Cook 1 minute longer; drain. Stir in tomatoes, oregano, basil and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes., Drain pasta; stir into turkey mixture. Add spinach and cream; heat through. Transfer to a 13x9-in. baking dish coated with cooking spray. Sprinkle with cheeses. Bake, uncovered, 25-30 minutes or until golden brown.

Steps:

• Using your hands, shape the sausage into about 35 (1-inch) meatballs.
• In a deep 12-inch skillet or a Dutch oven, heat the oil over medium. Working in two batches, fry the meatballs until golden all over, about 2 minutes per side, then transfer to a paper towel-lined sheet pan or platter. Cook the onion until softened, scraping up any browned bits from the bottom of the pan, 3 to 4 minutes. Add the garlic, oregano and red-pepper flakes, if using, and cook until the garlic is fragrant, about 2 minutes.
• Add the tomatoes and their juices to the skillet, gently crushing them. Stir in the meatballs, bring to a simmer and cook, 20 minutes. Gently fold in the spinach, tossing until it wilts. Season with salt and pepper.
• Meanwhile, heat the oven to 400 degrees. Bring a large pot of salted water to a boil, add pasta and cook until 2 to 3 minutes short of al dente (it will finish cooking in the oven). Drain pasta.
• In a large bowl, combine the ricotta, crème fraîche and half the pecorino. Season with salt and pepper. Stir half the meatball sauce into the ricotta mixture. Add pasta and toss together to coat. Pour into a 9-by-13-inch baking dish that's at least 2 1/2 inches deep. Top with the remaining meatball sauce, the mozzarella and the remaining pecorino. Place uncovered baking dish on a sheet tray and bake until the cheese is melty and bubbly, 20 to 25 minutes.
• Turn heat to broil and cook until the cheese and pasta brown in spots, 1 to 2 minutes. (Don't walk away; the cheese can burn very quickly!) Remove from oven and let rest for 5 to 10 minutes before serving.

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
• In 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Add sausage; cook 5 to 7 minutes, stirring frequently, until no longer pink. Add onion, garlic, salt, black pepper and red pepper flakes; continue to cook 3 to 4 minutes, stirring frequently, until vegetables have softened slightly. Sprinkle flour over top, and cook 2 minutes, stirring constantly.
• Add half of the spinach to sausage mixture; cook and stir about 1 minute or until wilted. Add remaining half of the spinach; continue to cook and stir about 1 minute or until wilted. Add tomatoes and beans; cook about 1 minute, stirring and scraping bottom of pan, until combined. Remove from heat; transfer to baking dish.
• In small bowl, mix bread crumbs and remaining 2 tablespoons oil. Sprinkle over top. Bake 25 to 30 minutes or until bubbly around edges and brown on top.

Steps:

• Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook sausage and onion over medium heat until meat is no longer pink; drain., Stir in the tomatoes, spinach, cream cheese and 1 cup mozzarella cheese. Drain pasta; add to sausage mixture. Transfer to a greased 11x7-in. baking dish., Cover and bake at 350° for 35 minutes. Uncover; sprinkle with remaining cheese. Bake 10 minutes longer or until cheese is melted.

Steps:

• Put the water on to boil for the pasta.
• Fry the sausage slices over medium heat in a large skillet (you need room for the sauce later).
• Remove the sausage from the pan (leave the grease).
• Fry the sliced onion until translucent.
• Lower the heat to medium low.
• Water should be boiling - add the pasta.
• Add the fresh garlic and fry for a minute.
• Add the spaghetti sauce, tomato paste, cayenne and simmer.
• Add slightly beaten eggs to the ricotta.
• Mix in the spinach and 1/2 cup parmesan.
• Pasta should be slightly firm.
• Shred the cheese.
• Fill a 13 x 9 x 2 inch baking pan half full with the drained pasta.
• Stir in the sauce (but leave about one cup for later).
• Sprinkle 1/8 cup parmesan across.
• Sprinkle 1 cup mozzarella across.
• Spread out the sausage evenly across.
• Spread the spinach mixture across.
• Sprinkle 1 cup mozzarella across.
• Spread the rest of the sauce across.
• Bake at 350 degrees for 30 minutes.
• Add any remaining parmesan and mozzarella and then cook until it is melted (mine started to brown).

Steps:

• Heat the oil in a large nonstick skillet over med-high heat until just smoking.
• Add in sausage and cook, breaking apart the meat, until lightly browned and no longer pink, 3-5 minutes.
• Stir in garlic; cook until fragrant, about 30 seconds.
• Stir in the water, broth, sun-dried tomatoes, and 1/2 teaspoon salt, then add in the pasta.
• Increase heat to high and cook at a vigorous simmer, stirring often, until the pasta is tender and the liquid has thickened, about 15-18 minutes.
• Stir in the spinach, a handful at a time, and cook until wilted.
• Off the heat, stir in the Parmesan cheese and pine nuts.
• Season to taste with salt and pepper; serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Heat oil in a large, deep skillet. Place sausage and onion in the skillet and cook over medium high heat until evenly brown. Drain excess fat. Pour in wine, and cook for 1 minute, stirring, to deglaze the pan. Stir in tomato sauce, diced tomatoes and tomato paste. Simmer for 10 minutes, stirring occasionally. Toss with cooked pasta, and place in a 9x13 inch baking dish. Sprinkle top with mozzarella.
• Bake in preheated oven for 20 minutes, or until cheese is melted.

Steps:

• Cook pasta in large saucepan as directed on package, omitting salt.
• Meanwhile, cook sausage in deep large skillet on medium-high heat 10 to 12 min. or until done, stirring occasionally. Drain; return sausage to skillet. Add spinach and tomatoes; cook 2 min. or until spinach is wilted, stirring occasionally.
• Drain pasta; return to pan. Add sausage mixture and cheeses; mix lightly.

Steps:

• Heat the oil in a 12-inch nonstick skillet over medium heat until hot and add in the sausage. Cook until lightly browned and no longer pink about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the water, broth, sun-dried tomatoes, and 1/2 teaspoon salt, then add in the pasta. Increase the heat to medium-high and cook at a strong simmer, stirring often, until the pasta is tender and the liquid has thickened, about 15-18 minutes Stir in the spinach, a handful at at time, and cook until wilted. Off the heat, stir in the cheese and pine nuts. Season with salt and pepper to taste and serve immediately.