Sausage Spinach Pasta Bake Recipe
- 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.
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
Reviews for Sausage Spinach Pasta Bake
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Pretty yummy, though not our favorite of this type of dish.
Made this for friends and it got rave reviews all around. I used chicken sausage and a little less cheese.
We don't have problems with sodium, but I can my own tomatoes, so I used them. Aldo used game sausage. I have to say this was lovely. Fresh spinach made the dish perfect for us. Thanks for submitting this. Will make it again.
QUESTION- CAN YOU USE FRESH SPINACH INSTEAD OF FROZEN? IF SO WHEN WOULD YOU ADD IT? HAVEN'T MADE BUT SOUNDS GOOD AND PLAN ON MAKING IT. THANKS GOOD
I too like the ability to make this with what I might have at the moment. It does have too much sodium for us but I used only canned tomatoes with no salt added and I used half Italian turkey sausage and half ground turkey. Those two things cut out a lot of the sodium. Because of the high sodium in the mozzarella, I only used one cup. IF you decide to use half sausage/half ground turkey, make sure you add at least another tsp of Italian seasonings. I added 1 tsp of a basil, oregano, thyme mixture I use and I also diced up about 10 slices of the Hormel 50% less sodium pepperoni to spice it up. Remember that a can of diced tomatoes usually has 280mg of sodium per 1/2c serving or 980mg per can. If you replace even the two types of tomato with no salt added, you are decreasing your sodium per serving from 622mg to 426mg. There are 4000mg of sodium in 1 lb. of Italian sausage which is 400mg per serving in this dish. Even cutting your sausage to 1/2 Italian, half ground turkey omits another 200mg of sodium per serving. Those are little changes that make a big difference.
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