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4 cups rigatoni pasta (uncooked)
4 TBSP. good olive oil
1 1/4 lbs. mild or spicy Italian chicken sausage
1 cup chopped sun dried tomatoes (packed in oil)
3 cups chopped fresh spinach (I used 4 cups)
1 cup chopped red onion
4 cloves minced garlic
1 tsp. Italian seasoning
1/4 tsp. red chili flakes (cayenne pepper works)
1 1/2 to 2 cups shredded Italian blend cheese (I used a combo of grated mozzarella, asiago and provolone)

Cook the pasta as per pkg. directions, drain, place in a large bowl and set aside. Cook the sausage and when cool enough to handle, slice into 1/2 inch pieces. Set sausage aside. Saute onion and garlic in 4 Tbsp. olive oil until tender, add sliced sausage back into the pan along with the chopped sun dried tomatoes and spinach and cook for about 5 minutes or so. Toss all into the cooked pasta along with the cheese and spices. Season with salt and pepper to taste. I add some of the oil from the tomatoes to moisten it. Mix all together well and spread the noodle mixture into a 9 x 13 glass baking dish and sprinkle with more cheese if desired. Cover well with foil and bake at 325 degrees for 25 to 30 minutes, or until cheese is melted. Serve immediately and enjoy!
 
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