Elizabeth Tipton

Spinach and Sausage Baked Pasta March 10, 2014

Filed under: Uncategorized — Elizabeth @ 4:16 pm
Spinach and Sausage Baked Pasta
www.skinnytaste.com
Servings: 8 • Size: 1 3/4 cups • Old Points: 8 pts • Points+: 10 pts
Calories: 398 • Fat: 12.5 g • Protein: 27.5 g • Carbs: 44 g • Fiber: 6 g • Sugar: 1.5 g
Sodium: 636 mg (without salt)

Ingredients:

  • olive oil spray
  • 1/2 cup grated Pecorino Romano
  • 8 oz fat-free ricotta
  • 8 oz part-skim mozzarella, shredded
  • 14 oz uncooked sweet Italian chicken sausage, removed from casing
  • 12 oz high-fiber or low carb rigatoni pasta
  • 1 tsp olive oil
  • 2 cloves smashed garlic, roughly chopped
  • 10 oz package frozen chopped spinach, thawed and squeezed of excess liquid
  • salt and fresh pepper to taste
  • 4 cups Quick Marinara Sauce

Directions:

Preheat the oven to 375°. 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.

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