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Sausage Spinach Pasta Bake Recipe
Sausage Spinach Pasta Bake Recipe photo by Taste of Home

Sausage Spinach Pasta Bake Recipe

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“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
TOTAL TIME: Prep: 35 min. Bake: 25 min.
MAKES:10 servings
TOTAL TIME: Prep: 35 min. Bake: 25 min.
MAKES: 10 servings

Ingredients

  • 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

Nutritional Facts

1-1/3 cups equals 377 calories, 11 g fat (5 g saturated fat), 50 mg cholesterol, 622 mg sodium, 45 g carbohydrate, 8 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 vegetable, 1/2 fat.

Directions

  1. Preheat oven to 350°. Cook pasta according to package directions.
  2. 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.
  3. 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

Nutritional Facts

1-1/3 cups equals 377 calories, 11 g fat (5 g saturated fat), 50 mg cholesterol, 622 mg sodium, 45 g carbohydrate, 8 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 vegetable, 1/2 fat.

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

AVERAGE RATING
   (11)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Apr. 6, 2014

Pretty yummy, though not our favorite of this type of dish.

MY REVIEW
Reviewed Feb. 8, 2014

Made this for friends and it got rave reviews all around. I used chicken sausage and a little less cheese.

MY REVIEW
Reviewed Aug. 14, 2013

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.

MY REVIEW
Reviewed Aug. 2, 2013

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

MY REVIEW
Reviewed Jun. 11, 2013

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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