Pasta Con Spinaci
Extra spinach to build your muscles!
Ingredients
8 ounces large pasta shells
1/2 pound bulk Italian sausage
1/2 pound ground beef
8-10 ounces frozen spinach, defrosted
1 cup ricotta
1 tablespoon garlic paste or minced garlic
1 teaspoon salt
4 tablespoons of half and half
2 cups marinara sauce
3-4 tablespoons grated Parmesan cheese
Instructions
Preheat oven to 350F. Boil 8 ounces (half a box) of large pasta shells two minutes shy of the recommended cooking time, and drain.
Brown sausage and ground beef, and drain the meat on paper towels to remove excess grease.
As the meat cools, squeeze as much water from the defrosted spinach as possible, add to a bowl, and mix in a squirt of garlic paste and the ricotta. Season with the salt and add half and half to slightly thin the mixture.
Add the cooled meat, two cups of marinara sauce, and the cooked pasta. Combine and transfer the mixture to an 8x8 baking dish. Dust the top with the grated Parmesan cheese.
Bake for 30 minutes and allow to cool for 5 minutes.
Pasta Con Spinaci
Ingredients
Instructions
- Preheat oven to 350F. Boil 8 ounces (half a box) of large pasta shells two minutes shy of the recommended cooking time, and drain.
- Brown sausage and ground beef, and drain the meat on paper towels to remove excess grease.
- As the meat cools, squeeze as much water from the defrosted spinach as possible, add to a bowl, and mix in a squirt of garlic paste and the ricotta. Season with the salt and add half and half to slightly thin the mixture.
- Add the cooled meat, two cups of marinara sauce, and the cooked pasta. Combine and transfer the mixture to an 8x8 baking dish. Dust the top with the grated Parmesan cheese.
- Bake for 30 minutes and allow to cool for 5 minutes.
Check out some of my other creations:
DINK stands for Dual Income No Kids - but you don’t have to be a dink to savor our food. We’re into recipes for two to minimize food waste, control portions, and savor every bite!
A generously portioned main that you will savor! Hearty ground chicken, creamy and exotic - but easy enough for a weeknight dinner at home.