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Sausage Spinach Pasta Bake

I’ve swapped in other meats—such as chicken sausage, veal or ground pork—and added in summer squash, zucchini, green beans and mushrooms, depending on what’s in season. Also, fresh herbs really perk up the flavors. —Kim Forni, Laconia, New Hampshire
  • Total Time
    Prep: 35 min. Bake: 25 min.
  • Makes
    10 servings

Ingredients

  • 1 package (16 ounces) whole wheat spiral pasta
  • 1 pound Italian turkey sausage links, casings removed
  • 1 medium onion, chopped
  • 5 garlic cloves, minced
  • 1 can (28 ounces) crushed tomatoes
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/4 teaspoon pepper
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1/2 cup half-and-half cream
  • 2 cups shredded part-skim mozzarella cheese
  • 1/2 cup grated Parmesan cheese

Directions

  • Preheat oven to 350°. Cook pasta according to package directions.
  • Meanwhile, in a large skillet, cook turkey and onion over medium heat until meat is no longer pink. Add garlic. Cook 1 minute longer; drain. Stir in tomatoes, oregano, basil and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes.
  • Drain pasta; stir into turkey mixture. Add spinach and cream; heat through. Transfer to a 13x9-in. baking dish coated with cooking spray. Sprinkle with cheeses. Bake, uncovered, 25-30 minutes or until golden brown.
Nutrition Facts
1-1/3 cups: 377 calories, 11g fat (5g saturated fat), 50mg cholesterol, 622mg sodium, 45g carbohydrate (4g sugars, 8g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 vegetable, 1/2 fat.

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Reviews

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Average Rating:
  • ellimaye1
    May 22, 2020

    Easy to make and made a lot but wasn't anything special.

  • xlsalbums
    Feb 9, 2017

    This was a nice dish. Easy to make.

  • DRSchmitgall
    Dec 27, 2015

    Wonderful dish. Cut spinach in half only to slide some spinach in the kids' diet.

  • chefheidi18
    Mar 14, 2015

    Good. I have a similar recipe which uses beans instead of sausage.

  • habenaroman
    Jan 12, 2015

    Very good. What a great recipe to fool around with.

  • hmillay
    Apr 6, 2014

    Pretty yummy, though not our favorite of this type of dish.

  • DeliciouslyResourceful_Gina
    Feb 8, 2014

    Made this for friends and it got rave reviews all around. I used chicken sausage and a little less cheese.

  • Femalto
    Aug 14, 2013

    We don't have problems with sodium, but I can my own tomatoes, so I used them. Aldo used game sausage. I have to say this was lovely. Fresh spinach made the dish perfect for us. Thanks for submitting this. Will make it again.

  • frenchie1
    Aug 2, 2013

    QUESTION- CAN YOU USE FRESH SPINACH INSTEAD OF FROZEN? IF SO WHEN WOULD YOU ADD IT? HAVEN'T MADE BUT SOUNDS GOOD AND PLAN ON MAKING IT. THANKS GOOD

  • Cook_aholic
    Jun 11, 2013

    I too like the ability to make this with what I might have at the moment. It does have too much sodium for us but I used only canned tomatoes with no salt added and I used half Italian turkey sausage and half ground turkey. Those two things cut out a lot of the sodium. Because of the high sodium in the mozzarella, I only used one cup. IF you decide to use half sausage/half ground turkey, make sure you add at least another tsp of Italian seasonings. I added 1 tsp of a basil, oregano, thyme mixture I use and I also diced up about 10 slices of the Hormel 50% less sodium pepperoni to spice it up. Remember that a can of diced tomatoes usually has 280mg of sodium per 1/2c serving or 980mg per can. If you replace even the two types of tomato with no salt added, you are decreasing your sodium per serving from 622mg to 426mg. There are 4000mg of sodium in 1 lb. of Italian sausage which is 400mg per serving in this dish. Even cutting your sausage to 1/2 Italian, half ground turkey omits another 200mg of sodium per serving. Those are little changes that make a big difference.