italian pasta recipes

Cheesy baked pasta made with Italian chicken sausage, mozzarella, ricotta, Pecorino Romano and spinach (but don&#039;t worry, no one will care about the green stuff). Perfect to feed a hungry family!

Baked Pasta with Sausage and Spinach

olive oil spray

Pecorino Romano

oz fat-free ricotta

oz part-skim mozzarella (shredded)

oz uncooked sweet Italian chicken sausage

oz rigatoni pasta (wheat

olive oil

garlic (roughly chopped)

spinach

salt and fresh pepper

Quick Marinara Sauce (or jarred)

Preheat the oven to 375F. Spray a 9- x13-inch baking dish with olive oil spray.

Bring a large pot of salted water to a boil.

In a medium bowl, combine the ricotta, 6 tablespoons of the Pecorino Romano cheese and half of the mozzarella cheese.

Meanwhile, in a large deep skillet, brown the sausage breaking up into small bits until cooked through; set aside.

Add the oil to the skillet and sauté garlic about a minute, careful not to burn. Add spinach and season with a little salt and pepper and cook another minute.

Return the sausage to the skillet and add the marinara sauce; cook on low about 2-3 minutes.

When the pasta water comes to a boil, cook pasta according to instructions for al dente, but undercook them by 4 minutes less; drain and return to pot.

Put half of the cooked pasta into the prepared baking dish and top with half of the meat sauce. Spoon the ricotta mixture on top of the sauce in an even layer. Cover with the remaining pasta and the remaining sauce. Top with the remaining mozzarella and Pecorino Romano cheese.

Cover with foil and bake for 20 minutes.

Remove foil and bake for an additional 6-7 minutes or until the mozzarella is melted and the edges are lightly browned.

In just 15 minutes, you can have this ravioli pasta salad with gazpacho dressing on the table as a delicious side to a lamb or beef main.

Ravioli pasta salad with gazpacho dressing recipe

pkt Coles Beef Ravioli

(60 milliliters) passata

garlic clove, crushed

mixed baby salad leaves

tomatoes,

red onion, thinly sliced

basil leaves

(40 grams) pitted green olives, halved

tbsp drained baby capers

These easy delicious Italian pasta recipes are our family&#39;s staples, and this spaghetti aglio and olio is one of our favorite recipes listed in the post above. It&#39;s ready in no time, economical and packed with flavor.Quantities yield 4 large servings/6 smaller ones

13 Italian pasta recipes {easy & inexpensive}

oz (450 grams) spaghetti

(120 ml) extra virgin olive oil

garlic

tsp crushed red pepper,

fresh parsley, chopped (optional)

salt,

(optional)

Cook spaghetti in a large pot of salty boiling water until al dente.

While the pasta is cooking, heat the olive oil in a large pan over medium heat. Add the garlic, the crushed pepper, and cook gently for a few minutes, or until the garlic is pale gold, take care not to burn it! Stir in chopped parsley.

Drain the spaghetti &quot;al dente&quot; and reserve 1/2 cup of cooking water.

Add spaghetti to the pan, stir well to coat with the oil, add some starchy cooking water to ensure the pasta is moist and juicy*.

Cook on medium heat for 30 seconds, stirring a couple of times. Sprinkle the spaghetti with extra chopped parsley, and grated parmesan cheese if you don&#39;t keep it vegan. Serve immediately.

Top 3 italian pasta recipes recipes from across the web

The most viewed italian pasta recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Baked Pasta with Sausage and Spinac...

Ravioli pasta salad with gazpacho d...