Ricotta Spinach & Sausage Pasta
Pasta… oh yeah, I love pasta! The reason is I find it so versatile. I can use the protein I want, make the sauce with tomatoes, cream or simply oil with herbs, I can have it gratinée or sprinkle on some cheese, and so on.
Throughout the years, I’ve posted so many incredible pasta recipes like Zucchini Pork Penne, Turkey Tetrazzini, Lady Athena’s Rockin’ Crab Shell Pasta, Orzo alla Milanese, Frankie’s Macaroni Casserole, Creamy Shrimp Linguine, Pappardelle with Pancetta & Mushrooms, and many more…
In the episode, I share my Ricotta Spinach & Sausage Pasta! This is what I call a perfect weeknight meal! It’s uncomplicated, easy and so tasty! It won’t be a Michelin star dish but it’s an amazing one to add to your folder!
As I mentioned above, pasta can be very versatile and so is this recipe. Although I use hot Italian sausage, you can easily substitute other proteins like ground turkey or chicken, ground beef, ground lamb or ground pork. If using a lean meat, you’ll have to add some oil to the skillet.
Another versatile substitute with this Ricotta Spinach & Sausage Pasta is you can use other noodles like ziti or penne. The same applies with cheese. David and I enjoy Grana Padano but if you’re a Mozzarella fan, use that instead.
Marinara sauce is my preferred ingredient for this recipe but once again, don’t limit yourself. You can go for Pomodoro, Alfredo or go all meat with a Bolognese Sauce. If there’s some pesto in your freezer that needs some attention, use it. This recipe doesn’t have limitations… have fun with the ingredients!
This Ricotta Spinach & Sausage Pasta is totally a weeknight recipe. Nothing is complicated… just a delicious comfort food to serve your family! I won’t be surprised if it becomes a favorite of yours…
Bon Appétit!
Check out these other amazing weeknight recipes…
– Hamburger Helper Copycat
– Orzo with Chicken & Asiago
– Lamb Keema
– Shepherd’s Pie
– Italian Wedding Soup
– Filet-O-Fish Sandwich
– Swedish Meatballs
and for even more pasta recipes, click on this link… Recipe Category • Pasta & Pizza
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Ricotta, Spinach & Sausage Pasta
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Ingredients
- 5 ounces frozen spinach, thawed, drained and excess liquid squeezed out
- 2 cups ricotta cheese
- 1 large free-range egg
- 1/2 tbsp. Italian seasoning see Recipe
- 1/2 tsp. ground Himalayan sea salt, or to taste
- 1/2 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
- 1 1/2 cups Grana Padano cheese, grated and divided
- 1/2 lb. hot Italian sausage, casings removed see Recipe
- 1/2 cup white onions, chopped
- 1/2 cup red peppers, chopped
- 4 large cloves garlic, pressed
- 1/4 tsp. red pepper flakes, or to taste
- 1 lb. rigatoni, cooked
- 2 3/4 cups (22 oz./650 ml) marinara sauce see Recipe
Directions
- Cook pasta in boiling salted water according to package directions.
- Preheat the oven to 350ºF.
- In a bowl, add spinach, ricotta cheese, egg, Italian seasoning, salt, freshly ground black pepper and ½ cup Grana Padano; stir until combined and set aside.
- In a skillet over medium heat, add sausage and cook half way, breaking the meat into small pieces. Add onions and sauté for 1 minute. Add red peppers and sauté for 2 minutes.
- Add garlic and red pepper flakes and sauté for only 30 seconds.
- Remove from the heat and add the ingredients to the ricotta mixture along with cooked rigatoni; mixed until the noodles are coated.
- Pour in the marinara sauce and stir to blend.
- Transfer the mixture to a 9x13 baking dish and level it out with the back of a spoon. Sprinkle on the remaining cup of Grana Padano cheese and cover with foil.
- Transfer the dish to the preheated oven and bake for 20 minutes.
- When time is up, remove the foil and cook for an additional 12 to 15 minutes or until the cheese is melted and the top is golden brown.
- Remove from the heat and let it rest for 5 minutes before serving.
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