Baked Penne With Sausage And Spinach (Oven Or Crock

Name: Baked Penne With Sausage And Spinach (Oven Or Crock-Pot)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons olive oil; 1 cup onion, finely chopped (1 medium onion); 1 lb Italian sausage, hot (or mild if you prefer); 3 large garlic cloves, minced; 1/2 cup red wine; 1 (28 ounce) can crushed tomatoes (I like Cento brand); 1/2 cup water; 1/4 cup pesto sauce, bottled (I use homemade); 1 lb penne pasta; 2 cups baby spinach leaves, fresh, coarsely chopped; 8 ounces fresh mozzarella cheese, cubed (or 4 oz. normal mozzarella); 1 cup parmesan cheese, divided usage

Servings: persons

2 teaspoons olive oil
1 cup onion, finely chopped (1 medium onion)
1 lb Italian sausage, hot (or mild if you prefer)
3 large garlic cloves, minced
1/2 cup red wine
1 (28 ounce) can crushed tomatoes (I like Cento brand)
1/2 cup water
1/4 cup pesto sauce, bottled (I use homemade)
1 lb penne pasta
2 cups baby spinach leaves, fresh, coarsely chopped
8 ounces fresh mozzarella cheese, cubed (or 4 oz. normal mozzarella)
1 cup parmesan cheese, divided usage

1
Preheat oven to 375. Grease a deep lasagna pan (or two 9x9 pans). Crockpot instructions are at the bottom.
2
SAUCE: In a large deep saucepan, heat oil. Add onion and saute slowly until onion is soft, about 5 minutes. Add sausage to pan; continue to saute and break up sausage into bite size pieces. When sausage is just about done, add garlic for a minute or two. Finally, pour red wine into pan and bring wine to a boil to evaporate alcohol and eliminate most of the liquid.
3
Add tomatoes to other ingredients. Pour about 1/2 cup water into the tomato can to clean out the can - add this water to the pot. Add pesto. While this simmers about 10 minutes, cook the pasta.
4
PASTA: Bring plenty of salted water to boil for pasta (lots of water will prevent sticky pasta). Cook according to package directions; drain.
5
In a large mixing bowl, toss hot cooked pasta, chopped fresh spinach and tomato/sausage sauce. DO NOT ADD CHEESE YET. Continue combining hot ingredients until spinach wilts slightly, THEN add cubed mozzarella and 1/2 CUP of the Parmesan cheese. Toss quickly and pour into your prepared baking dish (if you work with the cheese too long, it will become a stringy mess!).
6
Sprinkle final 1/2 CUP Parmesan on top.
7
Bake 375 for 30 minutes, uncovered, until hot and bubbly.
8
CROCKPOT VERSION FOR A CROWD: Double recipe. Make sure pasta is a bit undercooked (slightly firm). Pour into crockpot; add 1 cup hot water around the edges. Cook on HIGH 3 hours.

853

kcal

Calories

Fat

119

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 teaspoons olive oil, 1 cup onion, finely chopped (1 medium onion), 1 lb Italian sausage, hot (or mild if you prefer), 3 large garlic cloves, minced, and more.

Yes, Baked Penne With Sausage And Spinach (Oven Or Crock-Pot) falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Penne With Sausage And Spinach (Oven Or Crock-Pot)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions