Chicken sausage marinara baked pasta
A saucy sheet-pan pasta that leans on the red pepper marinara sauce already in the jar. Cook pasta alongside the sausage, tumble them together with cream and cheese, and into the oven for a few minutes to meld and warm through.
About 630 calories a serving, 26 g protein, 93 g carbohydrate, 16 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- 2 handfuls fresh spinach
From your shelf
- 1 jar Chicken sausage red pepper marinara sauce
Staples
- 8 ounces pasta
- to taste salt
- 2 tablespoons butter
- 2 cloves, minced garlic
- to taste pepper
- Heat your oven to 400°F (200°C). Bring a large pot of salted water to a boil and add 8 ounces of pasta. Cook until just under al dente, about 2 minutes less than the package says. While the pasta cooks, melt 2 tablespoons butter in a large skillet over medium-high heat, then add 2 minced garlic cloves and stir until fragrant, about 30 seconds.
- Pour the entire jar of sausage marinara sauce into the skillet and warm it through, stirring gently, until it steams, about 3 minutes.
- Drain the pasta and add it to the skillet along with 2 handfuls of fresh spinach and a pinch of pepper. Fold everything together until the spinach wilts and coats with sauce, about 1 minute.
- Divide the pasta between two ovenproof bowls or pour into a small baking dish and slide into the oven until the top is bubbling and lightly browned, about 8 minutes.
Note Swap the spinach for torn kale if you prefer. Leftovers keep covered in the fridge for three days; reheat gently with a splash of water. Serve with crusty bread and a green salad to stretch the meal.
On the label
CHICKEN SAUSAGE RED PEPPER MARINARA SAUCE (RED PEPPER MARINARA SAUCE [CRUSHED TOMATOES {TOMATOES, SALT, CITRIC ACID}, DICED TOMATOES {TOMATOES, TOMATO JUICE, SALT, CALCIUM CHLORIDE, CITRIC ACID}, ROASTED RED PEPPERS {RED PEPPERS, WATER, SALT, CITRIC ACID}, LIGHT CREAM, PARMESAN CHEESE {PASTEURIZED COW'S MILK, CHEESE CULTURES, SALT, ENZYMES}, GARLIC, SALT, CULTURED DEXTROSE {MALTODEXTRIN, CULTURED DEXTROSE}, CORNSTARCH, ONION, CANOLA OIL, OLIVE OIL, CRUSHED RED PEPPER, BASIL, OREGANO, BLACK PEPPER], CHICKEN SAUSAGE [GROUND CHICKEN BREAST, SEASONING {DEXTROSE, SALT, BLACK PEPPER, FENNEL, GARLIC, FENNEL OIL, NATURAL FLAVOR, SILICON DIOXIDE (TO PREVENT CAKING)}]) KALE BECHAMEL SAUCE (KALE, BECHAMEL SAUCE [MILK, PARMESAN CHEESE {PASTEURIZED COW'S MILK, CHEESE CULTURES, SALT, ENZYMES}, CANOLA OIL, ONION, CORNSTARCH, SALT, BAY LEAF, NUTMEG, BLACK PEPPER], RICOTTA CHEESE [PASTEURIZED WHOLE MILK, WHEY, VINEGAR, SALT], MOZZARELLA CHEESE [PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES, POWDERED CELLULOSE {TO PREVENT CAKING}], GARLIC, BASIL, BLACK PEPPER), PASTA (ENRICHED DURUM SEMOLINA [DURUM SEMOLINA WHEAT FLOUR, NIACIN, FERROUS SULFATE, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID], WATER, EGGS), MOZZARELLA CHEESE (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES, POWDERED CELLULOSE [TO PREVENT CAKING]), PARMESAN CHEESE (PASTEURIZED COW'S MILK, CHEESE CULTURES, SALT, ENZYMES), KALE.
Wellsley Farms, other deli, serving 227 GRM, package 36 oz/1.02 kg. Ingredients as printed on the label.
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Cooks as chicken sausage, kale, lasagna noodles. Half of it left? Use up the chicken sausage.