Description
A cozy, creamy, flavor-packed pasta bake made with Italian chicken sausage, fresh spinach, marinara, and melty cheeses—perfect for busy weeknights or comforting family dinners.
Ingredients
Scale
- 12 ounces pasta (penne, rigatoni, or rotini)
- 1 tablespoon olive oil
- 1 pound Italian chicken sausage (casings removed)
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes (optional)
- 2 cups fresh spinach, roughly chopped
- 1 1/2 cups marinara sauce
- 1 cup heavy cream (or half-and-half)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- Salt and black pepper, to taste
- Fresh basil, for garnish
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain and set aside.
- Cook the Sausage: Heat olive oil in a large skillet over medium-high heat. Add the Italian chicken sausage, breaking it into small pieces as it cooks. Cook until browned, about 6–7 minutes.
- Add Aromatics: Stir in the diced onion and sauté for 3–4 minutes. Add the garlic and cook for 1 minute until fragrant.
- Add Seasonings & Spinach: Mix in Italian seasoning and crushed red pepper flakes. Add spinach and cook until wilted.
- Create the Sauce: Pour in the marinara sauce and heavy cream. Stir and bring to a gentle simmer for 3 minutes. Add parmesan and season with salt and pepper.
- Combine with Pasta: Add the cooked pasta to the skillet and stir to coat evenly. If needed, combine in a large bowl.
- Assemble: Transfer the mixture to a 9×13 baking dish and top with shredded mozzarella.
- Bake: Bake at 375°F (190°C) for 18–20 minutes, or until the cheese is melted and bubbly.
- Serve: Rest for 5 minutes, garnish with fresh basil, and serve warm.
Notes
- Use freshly grated cheese for the best melt and flavor.
- Don’t overcook the pasta—it continues cooking in the oven.
- If using frozen spinach, thaw and squeeze out extra moisture.
- Broil the top for 2 minutes for a golden, bubbly finish.