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.

Pasta with Italian Chicken Sausage, Peppers and Escarole is an easy weeknight dish!

Escarole Pasta with Sausage and Peppers

escarole

pasta (white, whole wheat

olive oil (extra virgin)

onion

red bell pepper (chopped)

garlic (chopped)

sausage

Parmigiano Reggiano

tsp crushed red pepper

kosher salt and fresh pepper

chicken sausage

red pepper

Onion

Pasta

Red Bell Pepper

Rinse escarole and tear into bite sized pieces.

Cook pasta in a large pasta pot of salted water according to package directions for al dente.

Reserve 1 cup water before straining.

Meanwhile, while pasta water boils, heat a large non-stick skillet on medium heat.

Add olive oil; when hot add onions, peppers, garlic, salt and pepper. Cook until soft, about 4-5 minutes.

Add sausage, breaking up with a wooden spoon and cook until golden, about 6 to 8 minutes.

Add escarole, cover and cook 2 minutes; remove the cover, stir and cook about 3 more minutes or until wilted. Adjust salt and pepper to taste.

Add the cooked pasta, crushed red pepper flakes, reserved water and Parmigiano Reggiano, toss well and transfer to a large serving bowl.

Skinny taste is always a hit in my house. This is a fast and delicious dinner. I made a gluten free pasta and a regular pasta and just used the prepared ingredients as a sauce/topping. The grated cheese and red pepper flakes really hit the flavor.

This is amazing. We added half a bulb of fennel only because we had it in the fridge and wanted to use it up. Ice addition. This will be in our regular rotation!

I was using up what I had in the fridge and decided that this recipe would work the best with what I had on hand. I used hot Italian sausage, and asparagus instead of escarole because I didn't want to go to the store. It was fabulous!! I blanched the asparagus then added it in place of the escarole. It was so delicious!! I can't wait to try it as written, but this is a forgiving recipe if you need to make some changes. Many thanks.

Made this recipe with spinach. Both my husband and I loved it! Easy to make and it was delicious .😋 Will be making again.

I make this all the time!  Peppers, onions, celery, Lv it! Chicken broth yes a must with pasta water.

I’ve made a “not so light” version of this but wanted something lighter, especially after Thanksgiving. This was delish! I used spinach and added a splash a white wine. Also added some better than bouillon to the pasta water.
As others said, may add some tomatoes and mushrooms next time.
That’s what great about Skinny taste-
Always wonderful and you can add/ subtract to your liking!

This was a great dish! Even my kids went back for a second helping. (Next time I’ll cook the escarole a bit longer..it had some crunch still in it)

So easy and yummy! I used kale and chickpea pasta. I added bone broth instead of the pasta water.  I also threw in mini tomatoes.  Soo good.

I happened to buy escarole and was looking for a recipe to use this.  I happened to have all the ingredients on hand and glad I tried it!! This was fabulous.  I had a hard time containing myself to one portion.  Another winner

Delicious! Easy to make and tastes better than it would at an Italian restaurant. Gina, what would I do without your fabulous recipes? 🫶

I made this recipe with Impossible Sausage (spicy) and added zucchini instead of escarole which sadly I did not have - but I have plenty of zucchini! lol  The Impossible Sausage comes in a 16-oz roll and is easy to crumble and brown. This was an amazing recipe and sooo good. It is in my family's regular dinner rotation now.

This was another amazing recipe! It tasted like something you would order in an Italian restaurant!! The only thing that was odd, I couldn't break up the texture of the Al Fresco sausage so I had to cut it into pieces (almost chopped), Other than that, it was delicious!!

https://www.youtube.com/watch?v=KjDwubDEPx8

Pasta with Chicken Sausage, Peppers and Escarole Recipe
PRINT FULL RECIPE: https://www.skinnytaste.com/pasta-with-italian-chicken-sausage-2/

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