Pasta and Cheese Bake with Sausage and Spinach
Pasta, spinach leaves, our Purnell's Italian Sausage, butter, flour, milk, basil, mozzarella, and bread crumbs. Its Gooo-od!
Heat oven to 350°. Lightly grease an 8-inch square baking dish or spray with cooking spray.
Cook pasta following package directions; drain and rinse with hot water. Brown sausage in skillet while pasta cooks.
In a large saucepan, heat butter over medium-low heat. Stir in flour until smooth and bubbly. Add the milk and continue cooking, stirring, until thickened.
Add the basil and the salt and pepper to taste. Stir in the sausage and spinach leaves until wilted; stir in the hot drained pasta. Stir in the mozzarella cheese until well blended.
Spoon the pasta mixture into the prepared baking dish.
In a bowl, toss bread crumbs with the melted butter; sprinkle over the pasta mixture. Bake for 20 to 30 minutes, or until nicely browned and hot.
Adapted from our FB friends Southern Food
See the original receipe here
- 8 ounces pasta (twists, mini penne, etc.)
- 8 to 10 ounces fresh baby spinach leaves
- 1 lb crumbled Purnell’s Italian Sausage
- 3 tablespoons butter
- 3 tablespoons flour
- 1 1/2 cups low fat milk
- 1/4 teaspoon dried leaf basil
- 1/2 teaspoon salt, or to taste
- pepper, to taste
- 2 cups shredded mozzarella cheese
- 1 cup soft bread crumbs
- 2 tablespoons melted butter