Sausage Spinach Tomato Pasta
A delightful and hearty dish featuring Italian sausage, fresh spinach, and juicy tomatoes, making it a perfect weeknight meal.
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.
Notes
Store leftovers in an airtight container in the refrigerator for about 3-4 days. To reheat, place in the microwave or oven until warmed through. Feel free to add other vegetables like bell peppers or zucchini for extra flavor, or increase spiciness with red pepper flakes.