Recipe #37 October 30, 2013

Creamy Spinach Sausage Pasta

Ingredients:

• 3 cups uncooked rigatoni or large tube pasta - I used large egg noodles!

• 1 pound bulk Italian sausage

• 1 cup finely chopped onion

• 1 can (14-1/2 ounces) Italian diced tomatoes, undrained

• 1 package (10 ounces) frozen creamed spinach, thawed

• 1 package (8 ounces) cream cheese, softened

• 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided

*I used a whole bag of egg noodles because I love pasta and therefore had to use a 9x13 pan!

Directions:

1. Cook pasta according to package directions in a large pot, drain. 
2. Meanwhile, in a Dutch oven (or large pan), cook sausage and onion over medium heat until sausage is no longer pink; drain. 
3. Stir in the tomatoes, spinach, cream cheese and 1 cup mozzarella cheese. 
4.  Return all ingredients into the large pot and mix.
5. Transfer to a greased 11-in. x 7-in. baking dish
6. Cover and bake at 350° for 35 minutes. 
7. Uncover; sprinkle with remaining cheese. Bake 10 minutes longer or until cheese is melted.  

Yield: 5 servings.