• 8servings
  • 45minutes

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B2, B3, B9, B12, C, E, P
MineralsChromium, Manganese, Silicon, Calcium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 1 pound italian sausage

  3. 1 medium onion chopped

  4. 5 cloves garlic minced

  5. 1 28-ounch can crushed or diced tomatoes

  6. 1 (14 1/2 oz.) can diced tomatoes

  7. 1 teaspoon dried oregano

  8. 1 teaspoon dried basil

  9. 1/2 cup heavy cream

  10. 1 box of elbows wagon wheels or rigatoni

  11. 10 ounces frozen baby spinach thawed and drained well (I used a pound)

  12. 16 ounces mozzarella cheese shredded

  13. 1/2 cup grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Photo by: redhen1970 Bring a large pot of salted water to a boil. Heat oil in a large skillet over medium heat. Add veal or sausage and onion; cook until translucent, about 3 minutes. Stir in garlic. Cook for another minute.

  2. Stir in tomatoes, oregano and basil, salt and pepper; simmer for 8-10 minutes. Add cream; cook until warmed through, about 5 minutes. Season sauce with salt and pepper to taste.

  3. Meanwhile, preheat oven to 400 degrees. Cook pasta in the boiling water until al dente, according to package instructions. (If using fresh spinach, add it to the pot of boiling pasta right at the end and cook until wilted.) Drain, and return contents to pot.

  4. Add tomato sauce, sausage , spinach and 1/4 of the parmesean cheese to the pot; toss to coat. Season with salt and pepper. Scoop pasta into lightly greased 9X13-inch pan (or divide evenly between two 8X8-inch pans). Top with remaining grated mozzarella and Parmesan. Bake until browned and edges are crisp, 20 to 30 minutes. Yield: serves 8 Notes: Ground beef or veal can be substituted, as well as chicken sausage.


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