Creamy Spinach Sausage Pasta |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 5 |
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This casserole can be prepared the day before and refrigerated overnight, then baked the next day. Ingredients:
3 cups uncooked rigatoni pasta |
1 lb bulk italian sausage |
1 cup finely chopped onion |
1 (14 1/2 ounce) can italian-style diced tomatoes, undrained |
1 (10 ounce) package frozen creamed spinach, thawed |
1 (8 ounce) package kraft philadelphia cream cheese, softened |
2 cups shredded part-skim mozzarella cheese, divided |
Directions:
1. Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook sausage and onion over medium heat until sausage is no longer pink; drain. Stir in the tomatoes, spinach, cream cheese and 1 cup mozzarella cheese. Transfer to a greased 11-in. x 7-in. baking dish.
2. Cover and bake at 350° for 35 minutes. Uncover; sprinkle with remaining cheese. Bake 10 minutes longer or until cheese is melted.
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