Baked Rigatoni with Spinach
1 lb. rigatoni
1 lb. Italian sausage, cooked and drained
3 T. olive oil
1 10 oz. pkg frozen spinach, thawed
2 c. ricotta cheese
5 T. Parmesan cheese, grated
½ t. nutmeg
¾ t. salt
¼ t. ground black pepper
1 ½ c. mozzarella cheese
Preheat oven to 450. In a large pan cook the rigatoni until al dente. Drain. Put the pasta and the sausage in a 9x13 pan and toss with 1 T. of the olive oil. Squeeze as much water out of the spinach as possible and place in a food processor with ricotta, half of the Parmesan cheese, the nutmeg, and salt and pepper. Stir in half of the mozzarella cheese. Stir the spinach mixture into the pasta and sausage and top with the remaining cheeses. Bake for 15-20 minutes until golden brown on top.
1 lb. rigatoni
1 lb. Italian sausage, cooked and drained
3 T. olive oil
1 10 oz. pkg frozen spinach, thawed
2 c. ricotta cheese
5 T. Parmesan cheese, grated
½ t. nutmeg
¾ t. salt
¼ t. ground black pepper
1 ½ c. mozzarella cheese
Preheat oven to 450. In a large pan cook the rigatoni until al dente. Drain. Put the pasta and the sausage in a 9x13 pan and toss with 1 T. of the olive oil. Squeeze as much water out of the spinach as possible and place in a food processor with ricotta, half of the Parmesan cheese, the nutmeg, and salt and pepper. Stir in half of the mozzarella cheese. Stir the spinach mixture into the pasta and sausage and top with the remaining cheeses. Bake for 15-20 minutes until golden brown on top.
That looks delicious! I am going to have to try that recipe out. Those brussell spouts look so yummy too!
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