Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Olive oil

  2. 8 oz 227g Sweet Italian sausage - casings removed

  3. 4 oz 113g Fresh spinach - coarsely shredded

  4. 4 oz 113g Escarole - coarsely shredded

  5. 1 tablespoon 15ml Finely-minced garlic

  6. 3 cups 711ml Fat-free low-sodium chicken broth

  7. 2 teaspoons 10ml Dried oregano

  8. 4 oz 113g Medium-sized shell-shaped pasta - uncooked

  9. 1/2 cup 80g / 2.8oz Uncooked long-grain rice

  10. 1/2 cup 118ml Dried quick-cooking barley

  11. 2 tablespoons 30ml Chopped flat-leaf parsley

  12. Freshly-grated Parmesan cheese -

Instructions Jump to Ingredients ↑

  1. Place oil in a 10- or 12-inch skillet over medium heat. Add sausage and cook, breaking up clumps, until no longer pink. Add spinach, escarole and garlic. Cook, stirring, until greens are wilted, 2 to 3 minutes; reserve.

  2. Place the broth and oregano in a medium-sized saucepan and bring to a boil; reserve.

  3. Preheat oven to 350 degrees. Place pasta in the bottom of a 10- to 12-cup covered casserole. Spoon reserved sausage and greens over pasta. Scatter rice and barley over greens. Stir in reserved broth; bring to a boil. Remove from heat, cover and bake until pasta and grains are tender and most of the liquid is absorbed, about 30 minutes. Remove from oven, add parsley and stir well. Serve immediately with cheese, if desired.

  4. This recipe yields 4 servings.

  5. Per serving (without cheese): 590 calories , 68g carbohydrates, 20g protein, 26g fat, 45mg cholesterol.


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