Baked Spinach ‘n’ Sausage Pasta

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serves: 8 – size: 1 3/4 cups – Points:+: 10 – smart points: 11 – calories: 390 – carbs: 43g – fat: 11g

Ingredients

  • olive oil spray
  • 1/2 cup grated parmesan cheese
  • 8 oz far free ricotta cheese
  • 8oz part skim mozzarella, shredded
  • 14 oz uncooked sweet Italian chicken sausage, casing removed
  • 12 oz whole wheat rigatoni pasta
  • 1 tsp olive oil
  • 4 cloves garlic, minced
  • 10 oz package frozen chopped spinach, thawed and squeezed of excess water.
  • salt and pepper
  • 4 cups marinara sauce

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Directions

  1. Preheat oven to 375F. Spray a 9×13 inch baking dish with olive oil spray.
  2. Bring a large pot of salted water to a boil.
  3. In a medium bowl, combine the ricotta, 6 tbsp of the parmesan cheese and half of the mozzarella.
  4. Meanwhile, in a large deep skillet, brown the sausage breaking up into small bits until cooked through, set aside. Add the oil to the skillet and saute garlic about 1 min. Add spinach and season with a little salt and pepper and cook another min. Return the sausage to the skillet and add marinara sauce, cook on low about 2-3 min.
  5. When the pasta water comes to a boil, cook pasta according to directions for al dente, but under cook them by 4 min less, drain and return to pot.
  6. Put half of the cooked pasta into the prepared baking dish and top with half of the meat sauce. Spoon the ricotta mixture on top of the sauce in an even layer. Cover with the remaining pasta and the remaining sauce. Top with the remaining mozzarella and parmesan.
  7. Cover with foil and bake for 20 min. Remove foil and bake for an additional 6-7 min or until the mozzarella is melted and the edges are lightly browned.

Baked Spinach 'n' Sausage Pasta

Ingredients

  • olive oil spray
  • 1/2 cup grated parmesan cheese
  • 8 oz far free ricotta cheese
  • 8oz part skim mozzarella, shredded
  • 14 oz uncooked sweet Italian chicken sausage, casing removed
  • 12 oz whole wheat rigatoni pasta
  • 1 tsp olive oil
  • 4 cloves garlic, minced
  • 10 oz package frozen chopped spinach, thawed and squeezed of excess water.
  • salt and pepper
  • 4 cups marinara sauce

Instructions

  1. Preheat oven to 375F. Spray a 9×13 inch baking dish with olive oil spray.
  2. Bring a large pot of salted water to a boil.
  3. In a medium bowl, combine the ricotta, 6 tbsp of the parmesan cheese and half of the mozzarella.
  4. Meanwhile, in a large deep skillet, brown the sausage breaking up into small bits until cooked through, set aside. Add the oil to the skillet and saute garlic about 1 min. Add spinach and season with a little salt and pepper and cook another min. Return the sausage to the skillet and add marinara sauce, cook on low about 2-3 min.
  5. When the pasta water comes to a boil, cook pasta according to directions for al dente, but under cook them by 4 min less, drain and return to pot.
  6. Put half of the cooked pasta into the prepared baking dish and top with half of the meat sauce. Spoon the ricotta mixture on top of the sauce in an even layer. Cover with the remaining pasta and the remaining sauce. Top with the remaining mozzarella and parmesan.
  7. Cover with foil and bake for 20 min. Remove foil and bake for an additional 6-7 min or until the mozzarella is melted and the edges are lightly browned.
http://revampfitness.com/baked-spinach-n-sausage-pasta/

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Sun Dried Tomato

Yields: 6 servings – calories: 130 – carbs: 5g – fat: 7g – protein: 10g

Ingredients

  • Quiche: 6 large eggs
  • 6 egg whites
  • 3 cups loosely packed spinach, coarsely chopped
  • 1/4 cup grated parmesan cheese
  • 1/3 cup chopped sun dried tomatoes with no liquid
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • salt and pepper

Crust : (optional) 

  • 1/4 cup oat flour using 1/4 cup rolled oats
  • 3/4 cups whole wheat pastry flour
  • 3 tbsp ice cold water
  • 3 tbsp olive oil
  • salt 

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Directions

       Preheat oven to 375F   

  • Crust: Place rolled oats in a food processor or blender and pulse until a coarse flour is created.Mix together the oat flour with the whole wheat flour and salt. Add the olive oil.  Blend with a pastry cutter or hands or pulse in the food processor until pea like crumbles are in the crust. Add the water in small amounts until dough is the right consistency: Dough should be pretty shaggy and dry but come together when pinched between the forefinger and thumb.Form the dough into a ball.      
  • Wrap tightly in plastic wrap and refrigerate for 30 min and up to 24 hrs. Don’t worry if dough is shaggy. It will come together more after refrigeration. Roll dough out into a floured work surface. Place the quiche/pie pan on top of the dough, upside down, and cut in a circle.
  • Carefully turn over and press the dough into the pie pan and trim the edges.Use a fork to crimp the outer edges of the crust or use fingers and fold over edges. Add the quiche mixture (below)       Quiche Filling: Heat onion in a skillet with olive oil for about 5 min, until softened. Add spinach and cook, just until wilted. Remove from heat.
  • Mix in sun-dried tomatoes.Meanwhile, beat/whisk egg whites until very frothy. Whisk whole eggs in a separate bowl. Combine the eggs and whites. Add parmesan, salt and pepper.
  • Fold in the spinach tomato mixture and pour into the pie shell. Bake for 25 min, or until set in the center and golden on the edges.

Sun Dried Tomato

Ingredients

  • Quiche: 6 large eggs
  • 6 egg whites
  • 3 cups loosely packed spinach, coarsely chopped
  • 1/4 cup grated parmesan cheese
  • 1/3 cup chopped sun dried tomatoes with no liquid
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • salt and pepper
  • Crust : (optional)
  • 1/4 cup oat flour using 1/4 cup rolled oats
  • 3/4 cups whole wheat pastry flour
  • 3 tbsp ice cold water
  • 3 tbsp olive oil
  • salt

Instructions

  1. Preheat oven to 375F
  2. Crust: Place rolled oats in a food processor or blender and pulse until a coarse flour is created.Mix together the oat flour with the whole wheat flour and salt. Add the olive oil. Blend with a pastry cutter or hands or pulse in the food processor until pea like crumbles are in the crust. Add the water in small amounts until dough is the right consistency: Dough should be pretty shaggy and dry but come together when pinched between the forefinger and thumb.Form the dough into a ball.
  3. Wrap tightly in plastic wrap and refrigerate for 30 min and up to 24 hrs. Don’t worry if dough is shaggy. It will come together more after refrigeration. Roll dough out into a floured work surface. Place the quiche/pie pan on top of the dough, upside down, and cut in a circle.
  4. Carefully turn over and press the dough into the pie pan and trim the edges.Use a fork to crimp the outer edges of the crust or use fingers and fold over edges. Add the quiche mixture (below) Quiche Filling: Heat onion in a skillet with olive oil for about 5 min, until softened. Add spinach and cook, just until wilted. Remove from heat.
  5. Mix in sun-dried tomatoes.Meanwhile, beat/whisk egg whites until very frothy. Whisk whole eggs in a separate bowl. Combine the eggs and whites. Add parmesan, salt and pepper.
  6. Fold in the spinach tomato mixture and pour into the pie shell. Bake for 25 min, or until set in the center and golden on the edges.
http://revampfitness.com/sun-dried-tomato/

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