Baked Penne
July 19, 2008
I started making this recipe back in 1995, it surpised me it was that long ago. I love all the fresh ingredients; spinach, basil, tomatoes and ricotta cheese. This is a great weeknight meal, because you can prepare it ahead of time, pop it in the fridge and bring it out and bake it when your ready. Each time I make it I like to use a differenct type of sausage to change it up. I found this recipe in the San Francisco Chronicle and the chef that created it is Bruce Aidell who is the founder and Chef of Aidells Sausage Company, a national supplier of high quality specialty sausages. This recipe is from his book “Flying Sausages” and after doing my research I learned that his book was the first book of its kind devoted entirely to making and cooking with lower-fat poultry sausage. Bruce is considered as an innovative and creative force in the meat and poultry industry. Please enjoy!
For more baked penne recipes click here.
- 1 lb. dried penne, or any other tubular pasta
- 2 tbsp. extra virgin olive oil
- ¾ lb. chicken sausage with sun dried tomatoes, or sausage of choice
- 2 cups stemmed and coarsely chopped fresh spinach
- ¾ lb. fresh tomatoes, coarsely chopped
- 1 lb. low fat ricotta cheese
- 10 basil leaves, sliced into ribbons
- Salt and freshly ground pepper
- Fresh grated parmesan cheese
Cook pasta in a large pot of boiling salted water until al dente, about 10 minutes; drain.
Heat olive oil in a large skillet. Remove sausage from casings if using fresh sausage; slice if using smoked sausage. Add sausage to skillet and sauté over medium high heat for 4 to 5 minutes. Add spinach and cook just until wilted.
Transfer to a large bowl. Add tomatoes, ricotta and basil; toss to combine. Add drained pasta and mix well. Season to taste with salt and pepper. (may be prepared several hours in advance a this point. Cover and refrigerate.)
Half an hour before serving, transfer pasta mixture to a lightly greased 9 x 13-inch baking dish. Bake in a 350 degree oven until steaming, about 20 minutes. Sprinkle with fresh grated parmesan cheese.
Serves: 6
Total time: 1 hour
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