Creamy Spinach Sausage Pasta Recipe 4
This recipe creates a comforting and hearty pasta bake featuring rigatoni, savory Italian sausage, and creamed spinach, all enveloped in a rich, creamy sauce with mozzarella and cream cheese, then baked until bubbly and golden.
Equipment
- 1 Large Pot For cooking pasta
- 1 Large Skillet or Dutch Oven For browning sausage and preparing sauce
- 1 Colander For draining pasta
- 1 Wooden Spoon or Spatula For stirring and breaking up sausage
- 1 9x13 inch Baking Dish For baking the assembled pasta
Ingredients
Main
- 3 cups uncooked rigatoni or large tube pasta
- 1 pound bulk italian sausage
- 1 cup finely chopped onion
- 1 can 14-1/2 ounces italian diced tomatoes, undrained
- 1 package 10 ounces frozen creamed spinach, thawed
- 1 package 8 ounces cream cheese, softened
- 2 cups 8 ounces shredded part-skim mozzarella cheese, divided
Instructions
- Cook rigatoni according to package directions until al dente; drain and set aside.
- In a large skillet or Dutch oven, brown the bulk Italian sausage over medium-high heat, breaking it up with a spoon.
- Drain excess fat from the sausage, then add the finely chopped onion and cook until softened, about 5-7 minutes.
- Stir in the undrained Italian diced tomatoes and thawed creamed spinach; bring to a simmer.
- Reduce heat to low, then gradually stir in the softened cream cheese until completely melted and smooth.
- Stir in 1 cup of the shredded part-skim mozzarella cheese until melted and fully incorporated into the sauce.
- Add the cooked and drained rigatoni to the skillet, tossing to coat evenly with the creamy sauce.
- Transfer the pasta mixture to a 9x13 inch baking dish.
- Sprinkle the remaining 1 cup of shredded mozzarella cheese over the top.
- Bake at 350°F (175°C) for 20-25 minutes, or until the cheese is melted and bubbly.
Notes
1. For best flavor, brown the Italian sausage thoroughly, allowing a nice fond to develop in the pan before adding onions. Deglaze with the diced tomatoes to incorporate those rich flavors. 2. Ensure cream cheese is truly softened to prevent lumps in your sauce. If it's too cold, microwave it briefly or let it sit out longer. 3. Do not overcook the pasta initially, as it will continue to cook in the oven. Aim for al dente. 4. Taste and adjust seasoning (salt, pepper, perhaps a pinch of red pepper flakes for heat) before baking. A sprinkle of fresh parsley or basil at the end would brighten the dish.