Farfalle pasta, tossed with creamy Alfredo sauce, Italian sausage, spinach, mozzarella cheese and parmesan cheese.
Spinach and Sausage Alfredo Bake
- 1 lb Italian sausage
- 1 lb pasta ((penne,rigatoni, farfalle) )
- 1 bag spoinach ((8 oz))
- 2 tbsp butter
- 1 tbsp garlic paste
- 1 small onion (diced)
- 4 cups heavy cream
- 2 cups parmesan cheese (plus more for the top)
- 2 cups shredded mozzarella cheese (plus more for the top)
Bring about 4 quarts of water to a boil. Pour in 1 pound of either penne, rigatoni or farfalle (your choice) into the boiling water. Cook pasta 8- 12 minutes or according to package directions.
2. Preheat oven to 400degrees. Meanwhile slice sausage lengthwise. Heat a skillet to medium heat, and add sausage to the pan. Cook sausage on both sides, and remove from pan. Dice sausage and add the diced sausage back to the pan. (I like to do this because I find it easier to cut the sausage once its partially cooked, rather than dicing the sausage when its raw) Remove sausage from pan once its fully cooked.
3. In the same pan, melt 2 tbsp butter, and add diced onion. Sautee onion until they are slightly browned. Add garlic paste, and pour in heavy cream. Whisk in 2 cups parmesan cheese. Cook sauce until it has thickened enough to coat the back of a spoon, and draw a line down the middle.
4. In a large bowl, mix together the cooked sausage, cooked pasta, and 2 cups of mozzarella cheese, pour the Alfredo sauce into the bowl. Mix spinach into the bowl.
5. Pour the pasta mixture into a 9×13 inch baking disk. Top with more mozzarella and parmesan cheese. Bake for 30 minutes.
