3/4 lb. hot Italian sausages, casings removed (or hot turkey sausages)
1 medium onion, chopped
2 garlic cloves, chopped
1 28 ounce can diced peeled tomatoes (or 2 14.5 oz cans)
1/4 cup purchased pesto sauce
10 oz. ziti pr penne pasta (about 3 cups) freshly cooked
8 oz. bag baby spinach
8 oz. mozzarella cheese, cubed
1 cup grated Parmesan cheese (not the shaker stuff
Instructions
Heat heavy large saucepan over med. high heat and 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.
This can be prepared 1 day ahead. Cover and refrigerate. Bring to
simmer before continuing. I don't rewarm the sauce if I made the
sauce ahead of time. But it might take a little longer to bake if the
sausage is cold.
Preheat over to 375 degrees. Lightly oil 13 x 9 inch glass baking
dish. Combine pasta, spinach (1 dumpt the 6 oz. bag of spinach
right in) mozzarella and cup of Parmesan cheese in large bowl.
Stir in sauce and transfer to prepared baking dish. Bake until
sauce bubbles and cheeses melt, about 30 minutes.
I cover dish with foil for about the first 15 - 20 minutes and then
remove foil for remaining time).
Originally Submitted
5/6/2013
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