Monday, March 5, 2007

Baked Pasta with Greens and Sausage

I have been on a casserole kick lately, I admit. But, it's been cold out and I've been busy, so casseroles are perfect make aheads. Feel free to adjust the greens, the sausage and the cheese - there are a lot of ways you can modify this to fit what you have in the pantry.

Baked Pasta with Greens and Sausage
  • 12 oz. pasta (I used whole wheat spaghetti)
  • 1 bunch broccoli rabe, washed and chopped
  • 1 pound sausage, cooked
  • 1 cup diced tomatoes
  • 3 cups part-skim ricotta
  • salt and pepper to taste
  • 1/2 cup shredded parmesan

Cook the pasta. When it's cooked through, but still al dente, drain it and set aside.

While the pasta's cooking, saute the broccoli rabe in a large skillet. When it's wilty and cooked through, put it into a large bowl. Stir together the greens, cooked sausage, tomatoes and ricotta. Add salt and pepper to taste.

Stir the pasta into the bowl. When everything is blended together, put the mixture into a large baking dish.

Sprinkle the parmesan over the top. Cover with foil.

To bake: Bake the foil covered dish at 350 for 30 minutes, then uncover the dish and bake for about 30 more minutes.

Makes 4-6 generous servings

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