Tuesday, May 28, 2013

Baked shells with spinach and sausage

Baked pasta combinations are a great way to make a filling, delicious dinner out of pantry/freezer ingredients (box of pasta, box of frozen spinach, some sausage, some cheese). I used shells here, but really any shape will do.

3/4 lb mild Italian sausage
1 medium onion, chopped
3 large garlic cloves, chopped
1 (28 ounce) can diced tomatoes
1/4 cup pesto sauce
10 ounces pasta, cooked
1 box frozen spinach
6 ounces shredded mozzarella cheese
1 cup grated parmesan cheese

Preheat oven to 375 degrees. Heat heavy large saucepan over medium heat. Add sausage, onion, and garlic, and saute until sausage cooked through, about 10 minutes, breaking up meat with back of spoon. Add tomatoes with juice to pan. Simmer until sauce thickens slightly, stirring occasionally, about 10 minutes. Stir in pesto sauce. Season with salt and pepper.

Lightly oil 13 x 9 glass baking dish. Combine pasta, spinach, mozzarella, and 1/3 cup Parmesan cheese in large bowl. Stir in hot tomato sauce. Mix gently until spinach is wilted. Transfer mixture to prepared baking dish. Sprinkle remaining 2/3 cup Parmesan cheese over top. Bake until sauce bubbles and cheese melt, about 30 minutes.

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