A delicious, filling, and healthy baked pasta that will gladly accept whatever rogue vegetables you have laying around.
- Coarse salt and ground pepper
- 2 tablespoons olive oil
- 1 red onion, chopped
- 4 cloves garlic, minced
- 1 can (28 ounces) diced tomatoes with juice
- 1 teaspoon dried oregano
- 2/3 cup heavy cream
- 1 pound rotini
- 10 ounces baby spinach
- 12 ounces sausage, sliced 1/4 inch thick and quartered
- 8 ounces fontina cheese, grated, 2 ounces set aside for topping pasta
- 1/2 cup grated Parmesan cheese
- Any other miscellaneous vegetables, chopped into small pieces
- Pre-heat your oven to 400 degrees.
- Heat one tablespoon of olive oil in a large skillet.
- Add onion and cook for a few minutes, until translucent.
- Add any miscellaneous vegetables at this point (zucchini, eggplant, asparagus, etc.).
- Add minced garlic, tomatoes, and oregano. Cook until tomatoes are soft and breaking apart (about 10 minutes).
- While tomatoes are cooking, bring a large pot of water to boil. Add pasta and cook until al dente. Add spinach to the water one minute before the pasta is done.
- Drain, return pasta and spinach to the pot, and toss with 1 tablespoon of olive oil. Add the chopped sausage and 6 oz of grated fontina.
- Add heavy cream to the cooking tomato sauce and mix until incorporated. Cook another five minutes. Season sauce with salt and pepper.
- Pour into the pot with pasta and spinach, stirring to coat all noodles and evenly distribute the cheese, which will melt at this point.
- Pour into a 9x11 baking dish, top with remaining fontina and grated parmesan cheese.
- Bake for 20 minutes, or until cheese begins to brown. Remove from oven and serve immediately!
- Derek is always begging for more fat, oil, etc. in foods - so while I make this meal with heavy cream and extra cheese, it would be fine with a less fatty cream and less cheese.
- I often use extra zucchini in this recipe, and have had success using bell peppers, green beans, and asparagus. Experiment!
- You can make this in two 8x8 pans, and freeze one before baking to use another time.
- Any type of pasta will work, but I like rotini because it easily soaks up the sauce into the spirals!