“I’ve fixed this many times and like to make it differently on occasion. I’ve swapped in other meats, such as chicken sausage, veal or ground pork, and added in summer squash, zucchini, green beans and mushrooms, depending on what’s in season. Also, fresh herbs really perk up the flavors.” —Kim Forni, Claremont, New Hampshire
- 1 package (16 ounces) whole wheat spiral pasta
- 1 pound Italian turkey sausage links, casings removed
- 1 medium onion, chopped
- 5 garlic cloves, minced
- 1 can (28 ounces) crushed tomatoes
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon pepper
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 1/2 cup half-and-half cream
- 2 cups (8 ounces) shredded part-skim mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Preheat oven to 350°. Cook pasta according to package directions.
- Meanwhile, in a large skillet, cook turkey and onion over medium heat until meat is no longer pink. Add garlic. Cook 1 minute longer; drain. Stir in tomatoes, oregano, basil and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes.
- Drain pasta; stir into turkey mixture. Add spinach and cream; heat through. Transfer to a 13x9-in. baking dish coated with cooking spray. Sprinkle with cheeses. Bake, uncovered, 25-30 minutes or until golden brown. Yield: 10 servings.
Originally published as Sausage Spinach Pasta Bake in Healthy Cooking October/November 2010, p37
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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