Tuesday, June 15, 2010

Healthy and Hearty

This is a stand-by in our house. S and I love it and the kids will eat it up, albeit, while picking veggie "chunks" out every so often. I use turkey sausage and add other vegetables (zucchini, red peppers, yellow peppers) to up the veggie ante. It is a great winter meal with warm bread and some wine, but easily works in the summer with a green salad.
  • 3/4 pound Italian sausages, casings removed (I use turkey sausage)
  • 1 medium onion, chopped
  • 3 large garlic cloves, chopped
  • 1 28-ounce can diced peeled tomatoes
  • 1/4 cup purchased pesto sauce

  • 10 ounces ziti or penne pasta (about 3 cups), freshly cooked
  • 8 cups ready-to-use spinach leaves (about 2/3 of 10-ounce package)
  • 6 ounces mozzarella cheese, cubed
  • 1 cup grated Parmesan cheese (about 3 ounces)

  • Heat heavy large saucepan over medium-high heat. Add sausage, onion and garlic and sauté until sausage is cooked through, breaking up meat with back of spoon, about 10 minutes. Add tomatoes with juices to pan. Simmer until sauce thickens slightly, stirring occasionally, about 10 minutes. Stir in pesto. Season sauce with salt and pepper.

  • Preheat oven to 375° F. Lightly oil 13 x 9-inch glass baking dish. Combine pasta, spinach, mozzarella and 1/3 cup Parmesan cheese in large bowl. Stir in hot tomato sauce. Transfer mixture to prepared baking dish. Sprinkle remaining 2/3 cup Parmesan cheese over. Bake until sauce bubbles and cheeses melt, about 30 minutes.

Recipe adapted from epicurious.com

What do you think?

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