Yield: 6 Servings
|1 pounds||Penne pasta|
|2 tablespoons||Extra virgin olive oil|
|4 \N||Links Aidells sun-dried tomato sausage; sliced|
|3 cups||Washed spinach; coarsely chopped|
|¾ pounds||Fresh tomatoes; coarsely chopped|
|1 pounds||Low fat ricotta cheese|
|\N \N||Salt and pepper; to taste|
Preheat oven to 350° F. While pasta is cooking to al dente, heat olive oil in a skillet. Saute sausage 2 to 3 minutes. Add spinach and cook until wilted.
In a large mixing bowl combine sausage, spinach, tomatoes and ricotta. Mix pasta with other ingredients in a bowl. Adjust seasoning to taste. Place in a shallow baking dish and bake for 20 minutes or until cheese is bubbly.
Recipe by: Aidell's Sausage Company Posted to recipelu-digest Volume 01 Number 544 by Crane Walden <cranew@...> on Jan 17, 1998