Why Make This Recipe
Sausage Spinach Tomato Pasta is a delightful and hearty dish that brings together the flavors of Italian sausage, fresh spinach, and juicy tomatoes. It’s a perfect weeknight meal that is both quick to prepare and satisfying. This recipe is not only delicious but also packed with nutrients, making it a great option for a family dinner.
How to Make Sausage Spinach Tomato Pasta
Ingredients:
- 12 oz rigatoni pasta
- 1 lb Italian sausage
- 2 cups fresh spinach
- 1 can (14 oz) diced tomatoes
- 1 cup marinara sauce
- 2 cups chicken broth
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Olive oil
Directions:
- Preheat the oven to 375°F (190°C).
- Cook rigatoni according to package instructions, drain, and set aside.
- In a large skillet, heat olive oil over medium heat. Add Italian sausage and cook until browned. Drain excess fat.
- Stir in diced tomatoes and fresh spinach, cooking until the spinach is wilted.
- In a large bowl, combine the cooked rigatoni, sausage mixture, marinara sauce, chicken broth, garlic powder, salt, and pepper. Mix well.
- Transfer the mixture to a baking dish. Top with mozzarella and Parmesan cheese.
- Bake for 25-30 minutes, or until the cheese is bubbly and golden.
- Let it cool for a few minutes before serving.
How to Serve Sausage Spinach Tomato Pasta
Serve this dish hot from the oven, garnished with extra Parmesan cheese if desired. Pair it with a simple green salad and some crusty bread for a complete meal that everyone will enjoy.
How to Store Sausage Spinach Tomato Pasta
You can store any leftovers in an airtight container in the refrigerator. It will keep well for about 3-4 days. To reheat, place it in the microwave or oven until warmed through.
Tips to Make Sausage Spinach Tomato Pasta
- Feel free to use turkey or chicken sausage for a lighter version.
- Add other vegetables like bell peppers or zucchini for extra flavor and nutrition.
- For a spicier kick, use spicy Italian sausage or add red pepper flakes.
Variation
For a vegetarian version, you can replace the sausage with a meat substitute or extra vegetables. You can also skip the chicken broth and use vegetable broth instead.
FAQs
Can I use a different type of pasta?
Yes, you can use any pasta shape you like, such as penne or fusilli.
Is this dish freezer-friendly?
Yes, you can freeze the Sausage Spinach Tomato Pasta. Just make sure to store it in a freezer-safe container for up to three months.
Can I make this dish ahead of time?
Absolutely! You can prepare the pasta and sauce ahead of time, combine everything in the baking dish, and keep it in the fridge until you’re ready to bake. Just add a few extra minutes to the cooking time if baking from cold.
Sausage Spinach Tomato Pasta
Ingredients
Pasta and Sausage
- 12 oz rigatoni pasta
- 1 lb Italian sausage Can substitute with turkey or chicken sausage for a lighter version.
Vegetables and Sauce
- 2 cups fresh spinach
- 1 can (14 oz) diced tomatoes
- 1 cup marinara sauce
- 2 cups chicken broth Can substitute with vegetable broth for a vegetarian option.
Cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Seasoning
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Olive oil For cooking the sausage.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Cook rigatoni according to package instructions, drain, and set aside.
- In a large skillet, heat olive oil over medium heat. Add Italian sausage and cook until browned. Drain excess fat.
Cooking
- Stir in diced tomatoes and fresh spinach, cooking until the spinach is wilted.
- In a large bowl, combine the cooked rigatoni, sausage mixture, marinara sauce, chicken broth, garlic powder, salt, and pepper. Mix well.
- Transfer the mixture to a baking dish. Top with mozzarella and Parmesan cheese.
- Bake for 25-30 minutes, or until the cheese is bubbly and golden.
Serving
- Let it cool for a few minutes before serving. Serve hot from the oven, garnished with extra Parmesan cheese if desired.