Check out how many calories in Baked Pasta with Sausage and Spinach. Get answers to all your nutrition facts questions at FitClick.
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Serving size: | | 1-3/4 cups |
Recipe category: | | Main Dishes |
Prep time: | | None |
Cook time: | | None |
Difficulty: | | Normal |
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Calories: | | 458 (23% DV) |
Fat: | | 15g (24% DV) |
Carbohydrates: | | 49g (16% DV) |
Protein: | | 29g (58% DV) |
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Ingredients: Makes 8 servings (14 cups)
1/2
cup
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8
ounces
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8
ounces
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14
ounces
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12
ounces
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1
teaspoon
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2
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10
ounces
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4
cups
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Tip: For nutritional information on all the ingredients in Baked Pasta with Sausage and Spinach just click on each ingredient name. Then adjust the serving size for any Baked Pasta with Sausage and Spinach ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.
Directions:
Ingredients:
olive oil spray
1/2 cup grated Pecorino Romano
8 oz fat-free ricotta
8 oz part-skim mozzarella, shredded
14 oz uncooked sweet Italian chicken sausage, removed from casing
12 oz high-fiber or low carb rigatoni pasta
1 tsp olive oil
2 cloves smashed garlic, roughly chopped
10 oz package frozen chopped spinach, thawed and squeezed of excess liquid
salt and fresh pepper to taste
4 cups Quick Marinara Sauce
Directions:
Preheat the oven to 375°. Spray a 9- x13-inch baking dish with olive oil spray.
Bring a large pot of salted water to a boil.
In a medium bowl, combine the ricotta, 6 tablespoons of the Pecorino Romano cheese and half of the mozzarella cheese.
Meanwhile, in a large deep skillet, brown the sausage breaking up into small bits until cooked through; set aside. Add the oil to the skillet and sauté garlic about a minute, careful not to burn. Add spinach and season with a little salt and pepper and cook another minute. Return the sausage to the skillet and add the marinara sauce; cook on low about 2-3 minutes.
When the pasta water comes to a boil, cook pasta according to instructions for al dente, but undercook them by 4 minutes less; drain and return to pot.
Put half of the cooked pasta into the prepared baking dish and top with half of the meat sauce. Spoon the ricotta mixture on top of the sauce in an even layer. Cover with the remaining pasta and the remaining sauce. Top with the remaining mozzarella and Pecorino Romano cheese.
Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 6-7 minutes or until the mozzarella is melted and the edges are lightly browned.