This easy to make one dish meal is a combination of two recipes and a little bit of my “let’s add that too” cooking attitude for good measure.
I found one recipe in Cooking Light and another in Real Simple – honestly, it was an accidental combo when I was at the grocery store trying to remember the ingredients.
When I returned home and discovered my mistake – I didn’t want to be wasteful so everything was tossed in.
The recipe could be made without meat, however, the spicy sausage adds so much flavor.
The recipe freezes and reheats well, I would probably add a little extra sauce over the top next time because the pasta absorbs the liquid.
Baked Penne with Spinach, Peppers, and Sausage
Baked Penne with Spinach, Peppers, and Sausage
Author: Valerie@Snap-Peas
Ingredients
- 1 tablespoon olive oil
- 1 lb hot Italian sausage, casing removed
- 2 cloves garlic, chopped
- 1 8-ounce jar julienne sun dried tomatoes in oil
- 1 28-ounce can of diced tomatoes
- 1 jar marinara sauce ( I use Bertolli marinara w/burgundy)
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- kosher salt and black pepper
- 1 box Penne pasta
- 1bag baby spinach
- ½ small jar roasted red peppers, chopped
- 3 cups grated Mozzarella cheese
- ¼ cup grated Parmesan cheese
Instructions
- Heat oven to 400° F.
- Heat the oil in a large saucepan over medium heat.
- Add the sausage and break apart as it browns
- Add the garlic and sun-dried tomatoes, cook, stirring, for 2 minutes.
- Add the diced tomatoes., ½ teaspoon salt, and ¼ teaspoon pepper, basil, and parsley.
- Simmer, stirring occasionally, until thickened, 15 to 20 minutes.
- Meanwhile, bring a large pot of water to a boil.
- Add 1 tablespoon salt. Cook the penne for half the package directions’ recommended time.
- Add the spinach to the sauce and cook, stirring, until it begins to wilt, about 1 minute.
- Add the drained pasta and red peppers, toss to combine.
- Place half the pasta mixture in an 8-inch square baking dish and sprinkle with half of the mozzarella. Top with the remaining pasta and sprinkle with the remaining mozzarella and Parmesan.
- Place the baking dish on a rimmed baking sheet and bake until bubbling and beginning to brown, 15 to 20 minutes.