Looking for a hearty casserole using spinach? Then serve this cheesy dinner made with pasta, sausage and veggies.
Newt’s Belly Bake
- Prep Time 20 min
- Total 35 min
- Ingredients 10
- Servings 8
Ingredients
- 1 package (16 oz) orzo or rosamarina pasta
- 1 lb bulk spicy Italian pork sausage
- 2 cloves garlic, finely chopped
- 1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
- 3 large plum (Roma) tomatoes, seeded, chopped (1 1/3 cups)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 package (8 oz) mozzarella pearls or bocconcini (small fresh mozzarella cheese balls), chopped
- 3/4 cup shaved Parmesan cheese
Instructions
-
Step1Heat oven to 400°F. Cook and drain pasta as directed on package, using minimum cook time.
-
Step2Meanwhile, in 12-inch skillet, cook sausage over medium-high heat 7 to 8 minutes, stirring occasionally, until no longer pink; drain. Add garlic; cook 30 seconds or until fragrant. Add spinach; cook 1 minute. Stir in tomatoes, oil, salt and pepper. Gently stir in mozzarella cheese.
-
Step3Spoon sausage mixture into ungreased 2 1/2-quart casserole. Stir in cooked pasta. Top with Parmesan cheese.
-
Step4Bake uncovered 15 minutes or until thoroughly heated. Top with additional Parmesan cheese, if desired.
Nutrition
464
Calories
21g
Total Fat
22g
Protein
46g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 464
- Total Fat
- 21g
- 0%
- Saturated Fat
- 9g
- 0%
- Sodium
- 840mg
- 0%
- Total Carbohydrate
- 46g
- 0%
- Dietary Fiber
- 3g
- 0%
- Protein
- 22g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
3 Starch; 1/2 Vegetable; 1 1/2 High-Fat Meat;Carbohydrate Choice
3Tips from the
Pillsbury Kitchens
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