Italian Sausage, Spinach and Rice Bake |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I love Italian sausage, but my family doesn't and I'm always trying to find ways to get them to like it. I came up with this when my daughter said she'd rather eat a plate of spinach than taste a bite of cottage cheese. After she (and the rest of the family) had two helpings and proclaimed it a keeper, I let her in on the fact that the parsley was really spinach and that there was also cottage cheese in it! Ingredients:
2 tablespoons olive oil (or enough to coat pan) |
1 lb bulk italian sausage |
3 cups cooked white rice |
1 onion, diced |
3 garlic cloves, minced |
1 cup sliced fresh mushrooms |
10 ounces frozen chopped spinach, thawed and squeezed dry |
2 cups chicken broth |
4 ounces mozzarella cheese |
1 cup cottage cheese |
pepper, to taste |
salt, to taste |
fresh grated parmesan cheese |
Directions:
1. In a large skillet saute onion and garlic in olive oil until soft.
2. Add sausage and cook until no longer pink, breaking up larger pieces if you need to.
3. Add in rice, mushrooms, spinach, chicken broth, salt and pepper and cook until heated through.
4. Add in the cottage and mozzarella cheese and turn into a greased casserole dish.
5. Top with parmesan cheese.
6. Bake at 350 for about 30-40 minutes until bubbly and golden on top.
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