Baked Pasta with Sausage and Spinach
- olive oil spray
- 1/2 cup grated Pecorino Romano
- 8 oz fat-free ricotta
- 8 oz part-skim mozzarella, shredded
- 14 oz uncooked sweet Italian chicken sausage, removed from casing
- 12 oz high-fiber or low carb rigatoni pasta
- 1 tsp olive oil
- 2 cloves smashed garlic, roughly chopped
- 10 oz package frozen chopped spinach, thawed and squeezed of excess liquid
- salt and fresh pepper to taste
- 4 cups Quick Marinara Sauce
- Produce
- Garlic (2 cloves)
- Spinach, frozen (1 10 oz package)
- Meat
- Italian chicken sausage, sweet (14 oz)
- Condiments
- Quick marinara sauce (4 cups)
- Cooking & Baking
- Olive oil (1 tsp)
- Olive oil spray (1)
- Salt and fresh pepper (1)
- Pasta & Grains
- Rigatoni pasta, high-fiber or low carb (12 oz)
- Dairy
- Mozzarella, part-skim (8 oz)
- Pecorino romano, grated (1/2 cup)
- Ricotta, fat-free (8 oz)
Preparation
Read recipe preparation on skinnytaste.com
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Recipe Stats
Published September 4, 2012 (5 months ago).
638 people saved this recipe.
