• 6servings
  • 45minutes

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Nutrition Info . . .

VitaminsA, B2, B3, B9, B12, E
MineralsCopper, Natrium, Chromium, Manganese, Calcium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 8 ounces dried mini penne pasta (Barilla*)

  2. 2 packages (12 ounces each) frozen spinach souffle' (Stouffers*)

  3. 1 pound sweet Italian sausage links , sliced

  4. 1 package ( 8 ounce) pre-sliced fresh mushrooms

  5. 1 1/2 cups half-and-half

  6. 1 can (10 3/4 ounce) condensed cream of celery soup

  7. 1 carton (8 ounce) sour cream

  8. Diced fresh tomatoes

  9. shredded cheese

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F.. In a large pot of salted, boiling water, cook pasta according to package directions; drain. Transfer to a large bowl; set aside.

  2. Microwave both packages of spinach souffle' on high setting (100% power) for 10 minutes (half of total cooking time); set aside.

  3. In a large skillet, over medium, cook and stir sausage until cooked through. Drain off fat. Stir into cooked pasta. Stir mushrooms, half-and-half, soup and sour cream into pasta mixture until thoroughly combined. Transfer to a 3 1/2 to 4-quart casserole.

  4. IN a small bowl, stir together both packages of partially cooked spinach souffle'. Spread evenly on top of pasta mixture.

  5. Bake in preheated oven for 45 to 55 minutes or until baked through and a knife inserted into spinach souffle' comes out clean.

  6. Sprinkle with diced tomatoes and shredded cheese (optional)


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