Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Baked Rotini with Spinach and Andouille Sausage

  • Author: Martha Stewart
  • Prep Time: 25 mins
  • Cook Time: 20 mins
  • Total Time: 45 minutes
  • Yield: 6 servings 1x

Description

A delicious, filling, and healthy baked pasta that will gladly accept whatever rogue vegetables you have laying around.

Ingredients

Units Scale
  • 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

Instructions

  1. Pre-heat your oven to 400 degrees.
  2. Heat one tablespoon of olive oil in a large skillet.
  3. Add onion and cook for a few minutes, until translucent.
  4. Add any miscellaneous vegetables at this point (zucchini, eggplant, asparagus, etc.).
  5. Add minced garlic, tomatoes, and oregano. Cook until tomatoes are soft and breaking apart (about 10 minutes).
  6. 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.
  7. 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.
  8. Add heavy cream to the cooking tomato sauce and mix until incorporated. Cook another five minutes. Season sauce with salt and pepper.
  9. Pour into the pot with pasta and spinach, stirring to coat all noodles and evenly distribute the cheese, which will melt at this point.
  10. Pour into a 9x11 baking dish, top with remaining fontina and grated parmesan cheese.
  11. Bake for 20 minutes, or until cheese begins to brown. Remove from oven and serve immediately!

Notes

  • 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!

Find it online: https://thekitchenpaper.com/baked-rotini-with-spinach-and-andouille-sausage/