| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
November 19 |
1 |
servings |
INGREDIENTS
| 3/4 |
lb |
Hot Italian sausages; casings removed |
| 1 |
md |
Onion; chopped |
| 3 |
lg |
Garlic cloves; chopped |
| 1 |
cn |
Diced peeled tomatoes; (28-ounce) |
| 1/4 |
c |
Purchased pesto sauce |
| 10 |
oz |
Ziti or penne pasta; (about 3 cups), |
|
|
; freshly cooked |
| 8 |
c |
Ready-to-use spinach leaves; (about 2/3 of |
|
|
; 10-ounce package) |
| 6 |
oz |
Mozzarella cheese; cubed |
| 1 |
c |
Grated Parmesan cheese; (about 3 ounces) |
INSTRUCTIONS
Heat heavy large saucepan over medium-high heat. Add sausage, onion
and garlic and saute until sausage is cooked through, breaking up
meat with back of spoon, about 10 minutes. Add tomatoes with juices
to pan. Simmer until sauce thickens slightly, stirring occasionally,
about 10 minutes. Stir in pesto. Season sauce with salt and pepper.
(Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer
before continuing.)
Preheat oven to 375 F. Lightly oil 13 x 9-inch glass baking dish.
Combine pasta, spinach, mozzarella and 1/3 cup Parmesan cheese in
large bowl. Stir in hot tomato sauce. Transfer mixture to prepared
baking dish. Sprinkle remaining 2/3 cup Parmesan cheese over. Bake
until sauce bubbles and cheeses melt, about 30 minutes.
Bon Appetit November 1994
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