Saturday, March 6, 2010
Baked Sausage, Spinach 4 Cheese Penne
Without further ado my new favorite Rosa Cream sauce pasta dish:
1 Cup ricotta cheese
2 Cups shredded Italian cheese mix or mozarella.
1 Tb dried basil
1 egg, slightly beaten
1/8 tsp pepper
1 lb Italian sausage removed from casings and cooked and crumbled
1 cup fresh spinach
1 jar Bertolli Four Cheese Rosa Sauce
8 oz of penne or rigatoni pasta, cooked and drained
2 Tb Italian seasoned dry bread crumbs
2 Tb grated parmesan cheese
Preheat oven to 350 degrees. Cook sausage until brown. Saute spinach in sausage drippings until slightly wilted. Combine ricotta cheese, 1 1/2 Cups shredded cheese, basil, egg, and pepper. Toss hot rigatoni with sauce, sausage and spinach in large casserole dish (11 x 7-inch). Stir in ricotta mixture.
Top with remaining shredded cheese, bread crumbs and parmesan. Bake covered for 25 minutes. Remove cover and bake an additional 5 minutes or until bread crumbs and cheese begins to brown and cheese is melted.
Next I am going to give their arrabbiata sauce a try.