Ricotta, Spinach & Sausage Pasta
This delicious Ricotta Spinach & Sausage Pasta is perfect for weeknights. Packed with flavor, it's a great comfort food to serve your family!
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.