Light Pasta Bake with Chicken Sausage, Mozzarella, Spinach & Tomatoes

Light Pasta Bake with Chicken Sausage, Mozzarella, Spinach & Tomatoes

For 5-6 servings
-10 ounces whole wheat penne pasta
-1 lb spicy Italian chicken sausage
-1 5-6 oz. bag baby spinach
-2 cloves garlic, minced
-1 cup chopped grape tomatoes
-1 cup prepared tomato sauce (e.g., Prego)
-3/4 cup plain greek yogurt
-1/4 cup milk
-1 and 1/4 cups shredded mozzarella cheese (or less if desired)
-1/2 tsp salt
-1/2 tsp pepper
-1/2 tsp garlic powder
-1/2 tsp red pepper flakes (less or none if you don't like spicy)

-Preheat oven to 375 degrees.
-Cook pasta according to package directions until al dente.
-Cook chicken sausage in 1 tbsp butter over medium heat for 12-14 minutes, or until browned. When almost done, add in garlic and cook for 30 seconds more. Turn off heat and remove sausage with tongs, placing on cutting board. Slice into bite-sized pieces. Pour remaining butter and garlic into a very bowl.
-Place the spinach in the bottom of your pasta strainer. When pasta is done, pour pasta and pasta water over the spinach into the strainer, allowing the spinach to wilt slightly.
-Chop grape tomatoes into quarters, for a total of 1 cup.
-Pour pasta, sausage, spinach, and tomatoes into bowl with garlic.
-Add tomato sauce, yogurt, milk, 1 cup of the cheese, and spices to bowl. Mix very well. Pour into casserole dish. Top with remaining 1/4 cup cheese. Cover dish with foil.
-Cook for 30 minutes covered. Remove foil, cook for an additional 10 minutes.

Read The Original Full Recipe in Source (Thank You): taylormadebytaylorbee.com

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