1 1 ⁄ 2 lbs chicken sausage olive oil (optional) 2 onions, coarsely chopped 5 garlic cloves , minced 1 large sweet red pepper, coarsely chopped 20-28 ounces meatless extra chunky pasta sauce 1 can tomato sauce 1 tbs dried basil 2 tbs oregano 1 teaspoon fennel seed 6 cups penne pasta (1 box) 1 cup of yogurt 8 oz package fresh spinach (trimmed and coarsely chopped) 2 cups shredded provolone cheese or 2 cups mozzarella cheese 1 cup grated asiago cheese or 1 cup parmesan cheese
Ingredients
1 1⁄2lbs chicken sausage
olive oil (optional)
2 onions, coarsely chopped
5 garlic cloves, minced
1 large sweet red pepper, coarsely chopped
20-28 ounces meatless extra chunky pasta sauce
1 can tomato sauce
1 tbs dried basil
2 tbs oregano
1 teaspoon fennel seed
6 cups penne pasta (1 box)
1 cup of yogurt
8 oz package fresh spinach (trimmed and coarsely chopped)
2 cups shredded provolone cheese or 2 cups mozzarella cheese
1 cup grated asiago cheese or 1 cup parmesan cheese
Instructions
Cut sausage into ½ inch chunks. I large skillet, brown sausage over medium-high heat, in batches and adding oil if necessary. Transfer sausage to a bowl.
Add to the oil mixture the onions, garlic and red pepper, cook over medium heat, stirring occasionally, for about 5 minutes or until softened. Stir in pasta sauce, tomato sauce, basil, oregano and fennel seeds; bring to a boil, stirring and scraping up any brown bits from bottom of pan. Return sausage and any accumulated juices to pan; cover and simmer for 15 minutes or until sausage is firm throughout.
Meanwhile, in a large pot of boiling salted water, cook pasta for 6 minutes, add spinach;cook for 1 minute. Drain well and return to pot. Add one cup of yogurt Add sausage mixture and provolone/mozzarella cheese; stir to combine well.
Transfer to 2 greased 8-inch square baking dishes or 1 13x9-inch dish. Sprinkle with Asiago/parmesan cheese. Cover dish with greased foil, greased side down. You can add tomatoes or basil to the top for extra flair
To serve: Bake, covered with foil, in in 375 degree F. oven for 30 minutes or for 1 hour if from the refrigerator. This freezes beautifully (thaw in refrigerator before baking).
Recipe by Growing Weisser at https://www.growingweisser.com/healthy-edition-spinach-and-sausage-pasta-bake