Baked Penne And Sun-dried Tomato Sausage With Ricotta
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Pasta, Sausage | 6 | Servings | |
INGREDIENTS
| 1 | lb | Penne pasta |
| 2 | T | Extra virgin olive oil |
| 4 | Links Aidells sun-dried | |
| tomato sausage sliced | ||
| 3 | c | Washed spinach, coarsely |
| chopped | ||
| 3/4 | lb | Fresh tomatoes, coarsely |
| chopped | ||
| 1 | lb | Low fat ricotta cheese |
| Salt and pepper, to taste |
INSTRUCTIONS
Preheat oven to 350° F. While pasta is cooking to al dente, heat olive oil in a skillet. Saute sausage 2 to 3 minutes. Add spinach and cook until wilted. In a large mixing bowl combine sausage, spinach, tomatoes and ricotta. Mix pasta with other ingredients in a bowl. Adjust seasoning to taste. Place in a shallow baking dish and bake for 20 minutes or until cheese is bubbly. Recipe by: Aidell's Sausage Company Posted to recipelu-digest Volume 01 Number 544 by Crane Walden <cranew@foothill.net> on Jan 17, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 305
Calories From Fat: 6
Total Fat: <1g
Cholesterol: 0mg
Sodium: 317.2mg
Potassium: 328.1mg
Carbohydrates: 61.1g
Fiber: 6g
Sugar: 1.7g
Protein: 12.8g