Make Ahead Italian Sausage and Pasta Bake |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 10 |
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This wonderful hearty, make ahead casserole really hits the spot. full of flavor, easy to make (and freeze) for those hectic or lazy days ahead. Ingredients:
1 1/2 lbs italian sausage (mild or hot) |
olive oil (optional) |
2 onions, coarsely chopped |
3 garlic cloves, minced |
1 large sweet red pepper, coarsely chopped |
28 ounces meatless extra chunky pasta sauce |
213 ml can tomato sauce |
1 teaspoon dried basil |
1 teaspoon oregano |
1 teaspoon fennel seed |
5 cups penne pasta |
1 (284 g) package fresh spinach (trimmed and coarsely chopped) |
3 cups shredded provolone cheese or 3 cups mozzarella cheese |
1 cup grated asiago cheese or 1 cup parmesan cheese |
Directions:
1. Cut sausage into 1/2 inch chunks. I large skillet, brown sausage over medium-high heat, in batches and adding oil if necessary. Transfer sausage to a bowl.
2. Pour off any fat from pan. Add onions, garlic and red pepper, cook over medium heat, stirring occasionally, for about 5 minutes or until softened. Stir in pasta sauce, tomato sauce, basil, oregano and fennel seeds; bring to a boil, stirring and scraping up any brown bits from bottom of pan. Return sausage and any accumulated juices to pan; cover and simmer for 15 minutes or until sausage is firm throughout.
3. Meanwhile, in a large pot of boiling salted water, cook pasta for 6 minutes, add spinach;cook for 1 minute. Drain well and return to pot. Add sausage mixture and provolone/mozzarella cheese; stir to combine well.
4. Transfer to 2 greased 8-inch square baking dishes or 1 13x9-inch dish. Sprinkle with Asiago/parmesan cheese. Cover dish with greased foil, greased side down.
5. To serve: Bake, covered with foil, in in 375 degree F. oven for 30 minutes or for 1 hour if from the refrigerator. This freezes beautifully (thaw in refrigerator before baking).
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