Sep 4, 2012

Baked Pasta with Sausage and Spinach




Cheesy baked pasta made with Italian chicken sausage, mozzarella, ricotta, Pecorino Romano and spinach (but don't worry, no one will care about the green stuff). Perfect to feed a hungry family!

This is also easy to make ahead, then pop it in the oven when you are ready to eat. If you like to freeze meals ahead for the month, this freezes well after baking. To freeze, I like to cut it in portions when it's cold, then wrap them in plastic and freeze individually. When frozen you can put them in large freezer bags and label them so you can take out as many or few pieces as you want at a time.

If you don't want to make such a large amount, you can easily halve this recipe and make in a square baking dish as I did in the photo above. Italian turkey or chicken sausage works great, use whichever is available near you. For a meatless version, try this Baked Ziti with Spinach recipe.




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.

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.

154 comments :

  1. Is there a suggested replacement for the ricotta cheese? It looks and sounds delicious but I can't use ricotta.

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    1. Some people use cottage cheese, but I'm thinking you probably can't have that either?

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    2. Jenna over at Eat Live Run has a great solution!
      http://www.eatliverun.com/dairy-free-stuffed-shells/

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    3. If you just don't like the taste of ricotta, you can use my mother's old-fashioned ricotta substitute: 8 oz cottage cheese (regular or low fat small curd) + one beaten egg + parsley (if desired.) I use this all the time - sure helps when I need a substitute in a hurry!

      If you're looking for dairy-free, then obviously this won't help :)

      Bon Appetit!

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    4. I just made it w/o... and it's just fine

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    5. I make this without ricotta all the time and it is just as yummy! :-)

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  2. Fat free or low fat cottage cheese can always be used instead of ricotta... and I'm sure there must be a soy replacement.

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  3. I know a lot of people sub cottage cheese in for ricotta

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  4. What is high fiber/low carb pasta? Is there a brand you recommend?

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    1. I like Ronzoni Smart Taste or Dreamfields. Whole wheat of course would be great too if your family likes it.

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    2. If you use Dreamfields, are the Points+ the same?

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  5. No, can't do cottage either. I have very picky eaters to contend with! But I think I am going to try it with just the mozzarella and Romano and see how it goes. Thanks!

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    1. Yes, you can leave it out, it will still be great!

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    2. I just finished making this and I left out the ricotta and it tasted GREAT!

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    3. I'm thinking of using goat cheese instead of ricotta.. it a great add when making lasagna! Lynne

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  6. Yum! This looks perfect for my family of 6!

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  7. I'm always in favor of recipes that I can sneak spinach into. I suspect this one will end up on the husband-approved list. Thanks for all your recipes. Everything I've made from your blog has been superb.

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    1. Thanks Alison, my husband loved this!

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  8. Is it alright to use fresh spinach instead of frozen?

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    1. Always! I would use baby spinach, that's just my preference.

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    2. Would you saute the spinach first? And how much fresh would you use to equal the amount of frozen?

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    3. I'm curious to know the answer as well. I'd rather use fresh too!

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    4. Me too...but I am guessing best to chop and maybe steam it a bit first...not sure if you add it fresh it would cook in the sauce...possibly?

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    5. Me too...but I am guessing best to chop and maybe steam it a bit first...not sure if you add it fresh it would cook in the sauce...possibly?

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  9. This looks really good - I always love new pasta recipes!

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  10. I am making this asap! I've tried soooo many of your recipes and have not been disappointed once.

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  11. Can this be made ahead and frozen (before baking)?

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    1. My guess is yes, I'm sure that would be fine.

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  12. This is actually in my oven as I type this. I had everything on hand. I did cheat and use jar spaghetti sauce. Thank you for the recipe!

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  13. how would you reheat this after freezing individually?

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    1. I froze portions and just microwaved each portion in a bowl on defrost setting for like 2-3 min and then I mashed it up and dumped a little extra tomato sauce on it to keep it moist. It's not as pretty, but it tastes great and reheats easily that way!

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  14. I just had this for dinner. I used Trader Joe's spicy Italian red wine chicken sausages and added red pepper flakes cause I like a little spice in my pasta, other then that I stuck to the recipe. Very tastey! A nice portion for the points value.

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  15. This looks delicious! I'm going to add it to my "must try list". Thanks :)

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  16. How do you reheat frozen portions? Can I freeze the whole casserole?

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    1. Sure, you can freeze the whole thing if you like. You can reheat it on the oven, I like to thaw it the day before in the refrigerator but directly in the oven frozen would work too.

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  17. Gina- as always, delicious and nutritious. You are probably the only reason I can stick to a diet. You are a Godsend, thank you for your yummy recipes!

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  18. What a fabulous dish!! This would be a sure hit in my home!!

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  19. Is there an easy way to remove the sausage casing? I usually end up butchering the sausage trying to get it off.

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    1. I just squeeze it out, comes right out.

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    2. i JUST USE A SHARP KNIFE DOWN THE CASING AND IT OPENS RIGHT UP. Excuse the caps...not shouting...lol

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    3. I use a scissor and literally just slide it from one end to the other...not actual cutting needed. So easy and takes seconds to do this way. :-)

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  20. Looks good! My husband can't do chicken and he is liking grizzly sausage less and less, so trying to find a way to make my own sausage with ground pork and spices. I think it would work well in this recipe.

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  21. Skinnytaste was on the top of E! today for Ziplist! You're all over the place!

    Steph

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    1. E! online, like the tv gossip channel. Ziplist was advertising at the top, and Skinnytaste was listed. www.eonline.com

      Steph

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  22. Looks so delicious. Thank you.

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  23. Would this work with precooked chicken sausage?

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  24. My mouth is watering- time for lunch! Love when I can eat pasta with WW

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  25. I am making this tonight, but substituting the chicken sausage with Jenny-O Italian seasoned turkey meat. Thanks, Gina! I've made several of your recipes & I love them.

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  26. this looks really good. however, i can't eat tomatoes (allergic) so marinara sauce is out. i usually substitute pesto or alfredo sauce for tomato based sauces in pasta dishes. which do you think would be best? would i need to add anything else to compensate for the liquid in the marinara sauce?

    thanks.

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    1. I guess alfredo would work, but the points will change a bit.

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  27. The calories? Looks yummy :)

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  28. I cannot WAIT to try this! Sounds so good I posted it all over Facebook last night! :-)

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  29. I made this for dinner last night and it was a huge hit with my family! So glad I made an extra pan to freeze.

    Thanks so much for your recipes and inspiration!

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  30. This looks so good! I love all pasta dishes, but sausage and spinach sound especially yummy!

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  31. My kids HATE fennel. I discovered this earlier this summer when I made your summer vegetable, chicken sausage and potato dish. My son just kept saying it tasted like licorice. Do you think this dish would work with a chicken brat or would it be too bland? Also, could we sub it in the summer veggie dish that everyone loved except for the taste of licorice. Do you have a favorite chicken or turkey brat you would recommend?

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    1. I think it would be fine, look for a turkey one which is leaner.

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    2. my husband also hates fennel/italian sausage. Jenny-o makes a turkey breakfast sausage that works GREAT for these recipes! It's kept right next to the tubes of jimmy dean breakfast sausages. highly recommend!!!

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  32. This is in my oven right now for dinner and leftovers for lunches next week. It smells heavenly! Can hardly wait for dinner time!!!!

    Thanks Gina! I love this website!

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  33. If I bake this in two smaller dishes (say two 4x4 pans instead of one 9x13) will the bake time change? Can't wait to try it! LOVE this website :)

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  34. Is that a piece of CorningWare you're using in the photo? I know, that's really random of me, but I'm a big fan of the vintage CorningWare so I just had to comment on that... But what really caught my eye was the pasta - it's so simple but it looks so amazing! I love the cheesy top and the bright color.... I'm featuring this post in today's Food Fetish Friday (with a link-back and attribution as always). Thank you so much for keeping me inspired with such delicious creations...

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    1. I guess I'm vintage because that is all I have in my home. LOL. Love my corning-ware.

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    2. Yes, I have a few Corningware pieces :)

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  35. I made this night before last, subbing italian seasoned turkey for the chicken sausage, and it was excellent. Leftovers last night needed a little extra marinara on top, because the pasta had absorbed the sauce. A couple of tablespoons did the trick, and it was really yummy when reheated.

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  36. Gina, I made this last night and my husband loved it. He is testing himself to see if he is glutten intolerant, so I had to make a few adjustments (rice pasta) but it was still great and so easy. And leftovers were awesome. Thanks for all the great recipes. Keep up the great work!

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  37. Making this tonight! So excited for some "stick to your ribs" pasta dish, without it actually, you know, sticking to my ribs (or my hips, thighs, butt, stomach, ad nauseum).

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  38. I made this and the whole family loved it! My 2 teenagers even had the leftovers the next day for lunch (it makes a ton.) Thanks for another great recipe. :)

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  39. I made this tonight and I'm so impressed. I altered the recipe some (12 oz sausage, a bunch of fresh herbs, 15 oz. of low fat ricotta instead of 8 of FF, doubled the spinach and added one medium eggplant to the mix, and then, because I'd added some bulk, increased the sauce some). Turned out to make 9 servings at 11 points+ each (and each serving was HUGE)! I usually don't mess with a Gina recipe, but the mood struck and I went with it. I love how flexible the recipe is. Super tasty! Thanks again, Gina!

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  40. I made this today. It was fantastic! Since I know I'd freeze it to take it to work on Friday and i don't eat meat on Fridays I substituted the sausage for mushrooms. It was good fresh, let's see how the frozen mushrooms hold up. Thanks for all your recipes, I'm working my way through them!

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  41. I just made this for Sunday dinner and it was absolutely great! I think next time I'm going to use penne or ritoni pasta because the rigatoni noodles were a little too big.

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  42. This is in the oven now. I ended up using left over grilled Italian sausage and I'm already regretting it. I should have crumbled a different sausage. Smells great so I'm crossing my fingers.

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  43. Made this tonight and it was fantastic! Love your recipes!

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  44. Made this today. It is fabulous! I changed one thing you might wish to try: Whenever I cook with spinach, I add nutmeg to it. For this recipe I added just a sprinkle. With 2 packages of spinach I would use 1/8 tsp. Try it someday, I think you'll like it. Also in spaghetti sauce I also add cinnamon, about 1/2 tsp. Just thought you might like to try. Loving your recipes! Beth auntbeth54@yahoo.com

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  45. As always, wonderful! We made ours with deer sausage we process ourselves. (Very lean) We both enjoy cooking and your recipes are so tasty and usually easy to make. We have made quite few of your dishes since recently discovering your site and have loved them all. Thank you for your work!

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  46. Delicious as always! I made it with turkey sausage instead, left out the ricotta cheese (my boyfriend hates it) and used fresh baby spinach. I love all of your recipes! Will definitely make this one again soon.

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  47. So great! I made this Friday night for a surprise dinner for my boyfriend and he was obsessed with it. He said it tasted like something from a restaurant! Thanks for making me a great cook!

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  48. Thank you so much for the recipe! Everything I have made from your site has been a winner. Keep up the great work!

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  49. OMG, I made this last night and it is TO DIE FOR! I used hot Italian turkey sausage. Yummmmm!

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  50. WOW. This was delicious.
    I just literally licked my plate clean and am watching my husband do the same, lol!
    Instead of sweet sausage I used hot turkey sausage & used Parmesan instead of Romano as we have a huge brick of it. I halved the recipe, but used 4 garlic cloves as we love garlic in the house!!
    This was simply amazingly yummy. Definitely in the recipe book for good, thanks Gina!!

    Jen

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  51. This was fantastic! Even my 3 year old loved it. Thank you for these fantastic recipes.

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  52. made this last night! I swapped the sausage for Morningstar crumbles. totally yummy! thanks for all the great recipes!

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  53. Making this tonight! If I wanted to just use storebought marinara, what would your suggestion be?

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  54. It's good to hear that this freezes well. Now if only I have room in my freezer...

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  55. I made this and my boyfriend and I really liked it. I used chicken sausage in a bulk tube so that I didn't have to open the casings. I prefer it like that. There's a brand called Isernio's that sells Italian chicken sausage in the tube. I did use jarred Prego Light Smart sauce. Yummy and easy to put together.

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  56. I LOVED THIS PASTA, and hard to believe it goes with our diet. Ok we are italian, born and living in Italy and making your pasta was the real test. well u passed A+. Now I'll have to try everything else :-)

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  57. I've made several of your recipes and have never commented, so I wanted to say this one was delicious! It was super filling and you couldn't even tell that the ricotta was fat free. Thanks!!

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  58. Made this last night and halfed the recipe, using jarred sauce. It was very tasty albeit a bit dry. Even when cutting in half, I will use the full amount of sauce next time.

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  59. I am a long time fan of your site and recipes. My husband absolutely loves everything I make from your blog which is hard since hes a super picky eater! I made this last night and it was his all time favorite...and I loved it too! I used jarred sauce (Victoria Marinara), fresh baby spinach and Stop&Shop Nature's Promise chicken sausage.... it was amazingly tasty. Thanks for all the great recipes and ideas!

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  60. If using fresh spinach, do you cook it until it wilts?

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  61. This is going to be our dinner tonight... I already prepared it and just have to bake it when we get back from church. Like all your other recipes, I am sure that this will be a huge success in our home.

    I just wanted to say thank you for taking the time to post such amazing recipes so frequently. Since finding your site in January of this year and preparing my family's weekly menus based on your recipes, I have been able to trim off 40 pounds and am proudly weighing in at 118. I think the last time I weighed this little and felt so great was 22+ years ago so again... THANK YOU!

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  62. So easy to make! Simplicity is the key.

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  63. Delicious. We made with turkey sausage. I would suggest to add more marinara sauce if making ahead

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  64. Gina, I made this for Sunday dinner and my husband and I absolutely loved it! It tasted so hearty and indulgent! I served it with roasted yellow squash and some flakey biscuits. Thanks so much for sharing these delicious and hard-to-believe-it's-lite recipes! I've been literally eating then up!

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  65. I made this for sunday dinner-- it was delicious! We used spicy chicken sausage, and I used my homemade red sauce instead of Gina's recipe (its pretty much the same thing!).
    I couldnt find fat free ricotta, but I found low-fat (50 calories, 2 gms fat in a 1/4 cup serviing). How much do you think it affected the points value? Thanks for a great crowd-pleasing recipe!!

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  66. Really wanted to make this for dinner but didn't have everything on hand. Made some substitutions and it came out great. My daughter even had seconds! Made with wheat pasta, chicken sausage,grated Parmesan, Mexican blend cheese, spaghetti sauce, and lots of spinach.

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  67. This was incredible! My whole family loved it (including brother and sister-in-law and parents and 9- and 2-year-olds). I did have trouble finding low-carb or high-fiber rigatoni as the recipe indicated so decided to use regular white rigatoni and it was fabulous, but then when I looked at your photo again it looks like you used penne. I CAN find the Ronzoni penne so I'll try that next time. Thank you!

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  68. This was amazing! Next time I'll use a pinch of garlic powder instead of chopped garlic. I halved the recipe which was easy & baked in a 9x9 dish.

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  69. This recipe was great! I doubled the spinach and added a little more sauce because I had some extra. Bravo, Gina!

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  70. I made this recipe last weekend using turkey sausage and store bought pasta sauce. I also used canned leaf spinach instead of frozen spinach. When I added the sauce, I seasoned the sauce with my usual spices: italian seasoning, leaf oregano, and red pepper flakes. DELICIOUS! I had leftovers for days! One serving was a really big serving. People could lower the point values if they cut this into 12 servings and add sides.

    I think next time I will halve the recipe and cut that into 6 squares instead of 4! With the smaller portion, I can easily add a side salad without feeling overly stuffed.

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    1. I also used part skim ricotta and less grated cheese.

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  71. In the oven now! I added a 1/2 shredded zuchinni to the spinach mix. Can't wait to try it-Gina, you are the best! Thank you for all the inspiration.

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  72. This was really good! I added some natures seasoning, onion and herb seasoning, and Italian seasoning.

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  73. Gina I made this ahead of time any suggestions on heating temps and times straight from the refrigerator?

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  74. I just made this for my family and it was a big hit! So good! My only question however is the serving size. 1 3/4 cup seems like ALOT for one serving? I am currently doing weight watchers and want to make sure i am eating the right serving size! I just ate 1 cup tonight and it seemed like plenty! Just curious....Thank for sharing this yummy recipe :-)

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  75. This was great! I have tried many of your recipes and they are always good. Thank you for sharing them.

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  76. Excited to try it. I didn't have turkey or chicken sausages so I used the pork italian that we had on hand. Also, didn't have romano so I used parm. Tomorrow is a rushed night so I tossed it together in hopes that it will turn out!

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  77. Delicious!! I used season turkey and it was amazing. I halved the recipe but should have used more sauce. Otherwise, amazing!!

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  78. Hi Gina! Is it best to freeze this before or after baking? Hoping to bring this to some friends who are having babies soon :)

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  79. I made this tonight with Italian Turkey Sausage and it was a hit! I used regular pasta and jarred sauce. I also left out the pecorino romano because it was too expensive and it would go to waste afterwards. It was absolutely delicious! I just found this site and there are so many recipes I want to try! Thanks!!

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  80. I made this tonight. I used turkey sausage. I also wasn't paying attention when buying ricotta cheese and bought the regular stuff, lol. Also I used tri-color penne because it's what I had on hand already. It was very good. Will make again!

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  81. I made this today. It turned out great. I didn't buy the grated pecorino romano because it was so expensive and I probably wouldn't use the rest. I just used grated romano and it turned out great!

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  82. Made this last night for my husband and myself and all I have to say is DELICIOUS!! Followed recipe exactly except I could not find fat free ricotta so I used low fat ricotta and used a little less. My husband was over the moon!!

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  83. I just made this, and it turned out amazingly!!! Instead of using marinara sauce, I used Ragu sauce with chopped onions, chopped tomatoes, and garlic. It's a delicious dish, perfect for a dinner party or potluck!

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  84. I just finished eating this and made it exactly to the recipe except I forgot to buy ricotta so I just omitted it, and I used lean turkey sausage instead of chicken because I had some in my freezer. Oh my goodness, this was sooooo amazing! My 2 1/2 year old even asked for a second helping! I was so happy to get spinach in my 2 year old! This will be going in my rotation of make again meals for sure. Thank you for a great meal!

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  85. I made this for dinner tonight and I accidentally picked up pork sausage at the store which increased the points but it was DELICIOUS! I also used jarred marinara and park skim ricotta because I couldn't find fat free. Next time I'll make the changes to make it a bit lighter but I printed it and added it to my "definitely make again" stack of recipes! Thanks!!

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  86. This was absolutely amazing. I've already made it twice in two weeks! I loved how the pasta wasn't overdone after baking it.

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  87. I made a double-batch and gave one to a friend who just had a baby. We froze ours and just ate it today - probably the best thing I've made for a new mom yet! (Sorry to all my mom friends who I've cooked for before. :) )

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  88. Made this tonight & it was delicious! I left out the ricotta since I'm not a fan and I also don't like cottage cheeses, and it still came out amazingly well! My hubby who can't stand spinach also loved it! Love your recipes - thanks so much for posting!

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  89. Do you think you could use spaghetti squash instead of the noodles?

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  90. Hi Gina, what do you mean by "Quick Marinara sauce?
    Thanks

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  91. Delicious!!!! I used turkey sausage and threw in 8 ounces fresh mushrooms. Also used jarred light marinara sauce. Can't wait for leftovers at
    lunch tomorrow!

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  92. This was SO GOOD!!!

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  93. Is there any way you can prepare this a day or two in advance? Late hours means I like coming home with less to do!

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  94. Can someone tell me how you heated it if you froze part/all of it? Cooking for two so I'll definitely have leftovers!

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  95. Oh Heck Ya!! This was sooooooo good! I don't do Weight Watchers but just like eating healthy for me and my family, so I added extra mozzarella and some asiago cheese on top. When preparing seemed like there wasn't enough sauce so I compensated by adding more cheese. It ended up pretty saucy after all and very cheesy; which made it super yummy! I used whole wheat rigatoni and it was great. Plenty of leftovers for lunch and dinner. (There's 3 of us.)

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  96. I just made this and OMG!! It was sooooo good!! I would definitely make this again. I actually only had 1 cup and a counted it as 7 points because I didn't have FF or light ricotta cheese. I had to use the regular ricotta cheese. I paired it with a large salad and I am stuffed!

    Thanks for this recipe.

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  97. Made this tonight and it is freakin' great!!!

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  98. For those who don't care for cottage cheese..try a tub of softened cream cheese

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  99. Gina, this was incredible! At first, my husband was not impressed when he noticed the CHICKEN sausage in the fridge, but I told him that you said while you were eating it, you forgot that it was chicken sausage. I made it, he tried it, loved it, and said he won't mind when I do make dishes with the al fresco! Great alternative to Italian pork sausage!

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  100. Great recipe! Made it with precooked sausage (still browned it a bit). I thought it was filling and delicious. There are only two of us, so it lasted most of the week for dinner.

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  101. Made this the other night, added crushed red pepper for a bit of a kick and used chicken sausage from Whole Foods which had peppers in them. Husband and kids all enjoyed it and wanted the leftovers the next day for lunch. Delish!

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  102. Totally fabulous recipe! I used the Jennie O brand hot turkey sausage and it was delicious. I never have a problem when I make your recipes, everything comes out exactly as it should and the portions, flavors and "filling" factor are always spot on.

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  103. I used a mixture of colorful fresh swiss chard (blanched with garlic) & spinach, delish!

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  104. This was great. I halved it, and added Italian Seasoned 93/7 ground turkey. The portion sizes were SOO big I couldn't finish mine. It's a great freezer food, too!

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  105. I made this tonight, it was soooo good! My whole family loved it! I used fresh spinach and doubled it, I didn't have rigatoni on hand, but had orzo. I used parmesan chicken sausage, added a little onion powder, and garlic marinara. I will definitely make again.

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  106. Michelle Brown2/25/13, 9:14 AM

    I printed this one out a while ago, but just tried if for the first time yesterday for a group of ladies. LOVED it! I usually don't like the layered style of baked ziti (I mix it all up), but this one was great. THANKS!!!

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  107. Another hit at my house! I used some of my mozzarella for your stuffed chicken with spinach the other night, so I didn't have 8oz. I just used about 4oz of mozzarella and 4 oz of cheddar. I also used turkey sausage and fresh spinach.

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  108. It's in the oven...smells delicious!

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  109. I've been on your site many many times but it some how fell off my radar. I've recently fallen in love with it all over again! I made this tonight and my husband gave it a 9.5 out of 10. He docked a half point b/c I used Ezekiel Pasta (sprouted whole grain), LOL. Anyway, I SO appreciate all you do. I hope this site never goes away.

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  110. Had this for dinner last night, so good! I told my 3 year old it was "pizza pasta" and he had seconds. Gotta love when you can sneek your kids a good dose of spinach!

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  111. I love this recipe...it is so yummy! I have made it so many times and is such a crowd pleaser! I love it not only because it is so yummy, but because my daughter will eat it, spinach and all, and never blinks an eye! :-)
    Thank you for all your amazing and yummy recipes!

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  112. Where do you get your fat free ricotta? I can't seem to find that at my main grocery store, just part skim. I've just used that instead and adjusted the calories. I love this recipe though and so does my green-vegetable-fearing boyfriend. He doesn't even know the spinach is in there!

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  113. It's in the oven now, and it looks and smells delicious.

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  115. What would be the specifications for freezing and then reheating? I was going to bake, then freeze and thaw and then reheat later this week. How long and what temperature? Any suggestions? Thanks!

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  116. This sounds so good! I plan on adding mushrooms to the mix! I cant wait to make this!

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  117. Added mushrooms! So delicious! And I read the serving size wrong. I ate 1 cup not, 1 3/4 c so I saved points! EPIC!

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  118. Delicious. I usually make meat sauce with ground beef, but using the sweet Italian sausage added great flavor. This will be in our regular dinner rotation from now on.

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  119. I will try this today ! making for my BB thanks

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  120. Going to make this with chicken italian sausage to make it even healthier! thanks for the recipe!

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