Creamy Sausage Pasta Dish

by Tiffany J.
from Virtuous Daughters e-newsletter "Snippets," Winter 2024~Issue 12

I found an amazing deal on ground sausage recently, and now I’m searching for recipes to use it. :) This one became a new family favorite!

• 2 T. olive oil
• 1 onion, diced
• 1 bell pepper, chopped
• garlic powder to taste
• 1 lb. Italian sausage
• salt & pepper to taste
• 1/4 tsp. red pepper flakes
• 1/4 c. chicken broth
• 24 oz. marinara sauce
• 8 T. heavy cream
• 16 oz. short pasta, like penne (You can use long pasta, but be sure to break it into small pieces)
• appr. 4 c. water
• chopped spinach, to taste
• 1/2 c. grated Parmesan
• basil to taste

1) Heat the olive oil in a pot over medium heat. Add onion and garlic and saute until starting to soften. Add sasuage/beef and cook until browned. Drain off fat.

2) Add tomatoes, tomato juice, salt, pepper, Italian seasoning, and red pepper flakes. Stir and simmer for 25-30 minutes. After that, remove 3 cups of the sauce to a separate bowl to cool.

3) Preheat oven to 375.

4) Mix ricotta, 2 cups mozzarella, parmesan, egg, salt, and pper in a separate bowl. Stir together slightly.

5) Pour pasta into cheese mixture and toss to slightly combine. (Large lumps are fine.) Add the cooled meat sauce and toss to combine.

6) Add half of the coated pasta to a large casserole dish. Spoon half of the remaining sauce over the top, then top with half of the remaining mozzarella. Repeat with another layer of pasta, sauce, and mozzarella. 

7) Bake for 20 minutes, or until bubbling. Remove from oven and let stand 5 minutes before serving. Sprinkle chopped parsley over pasta before serving.