Baked Penne With Sausage and Spinach (Oven or Crock-Pot) |
|
 |
Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 12 |
|
This baked pasta recipe is great for a potluck, or to take to someone who is in need of a home-cooked comfort meal. It's very flavorful, simple to prepare, and inexpensive to make. You can bake it in the oven or make it in the crockpot (instructions included). I particularly like the blend of fresh and zesty ingredients (spinach, fresh mozarella, pesto and hot sausage). For a fantastic meal, serve it with my Pepperoni Bread (Using Refrigerator Loaf), #291227. Ingredients:
2 teaspoons olive oil |
1 cup onion, finely chopped (1 medium onion) |
1 lb italian sausage, hot (or mild if you prefer) |
3 large garlic cloves, minced |
1/2 cup red wine |
1 (28 ounce) can crushed tomatoes (i like cento brand) |
1/2 cup water |
1/4 cup pesto sauce, bottled (i use homemade) |
1 lb penne pasta |
2 cups baby spinach leaves, fresh, coarsely chopped |
8 ounces fresh mozzarella cheese, cubed (or 4 oz. normal mozzarella) |
1 cup parmesan cheese, divided usage |
Directions:
1. Preheat oven to 375. Grease a deep lasagna pan (or two 9x9 pans). Crockpot instructions are at the bottom.
2. SAUCE: In a large deep saucepan, heat oil. Add onion and saute slowly until onion is soft, about 5 minutes. Add sausage to pan; continue to saute and break up sausage into bite size pieces. When sausage is just about done, add garlic for a minute or two. Finally, pour red wine into pan and bring wine to a boil to evaporate alcohol and eliminate most of the liquid.
3. Add tomatoes to other ingredients. Pour about 1/2 cup water into the tomato can to clean out the can - add this water to the pot. Add pesto. While this simmers about 10 minutes, cook the pasta.
4. PASTA: Bring plenty of salted water to boil for pasta (lots of water will prevent sticky pasta). Cook according to package directions; drain.
5. In a large mixing bowl, toss hot cooked pasta, chopped fresh spinach and tomato/sausage sauce. DO NOT ADD CHEESE YET. Continue combining hot ingredients until spinach wilts slightly, THEN add cubed mozzarella and 1/2 CUP of the Parmesan cheese. Toss quickly and pour into your prepared baking dish (if you work with the cheese too long, it will become a stringy mess!).
6. Sprinkle final 1/2 CUP Parmesan on top.
7. Bake 375 for 30 minutes, uncovered, until hot and bubbly.
8. CROCKPOT VERSION FOR A CROWD: Double recipe. Make sure pasta is a bit undercooked (slightly firm). Pour into crockpot; add 1 cup hot water around the edges. Cook on HIGH 3 hours.
|
|