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Baked Vegetable Pasta with Sausage
The old saying goes that a way to man’s heart is through his stomach. Ladies, after cooking this dish you will be the only girl he has his sights on. This dish may take a little more preparation than average (nothing too crazy), but the result is worth it. Not only is this dish bursting with savory flavor, the recipe cooks up enough for plenty of leftovers so you’ll be eating for days.
1 box of rigatoni noodles
½ bag of fresh spinach
¼ cup of roasted red peppers from a jar
1 can of cannellini beans, rinsed
1 can of diced tomatoes with jalapenos
½ cup of heavy cream
5 oz. of asiago cheese
¾ cup of extra virgin olive oil
5 oz. of parmesan
1 medium red onion, chopped
4 cloves of garlic chopped
5 links of chicken sausage (pork sausage is fine but less healthy)
Preheat the oven to 400 degrees.
Bring a large pot of salted water to a boil. Before dumping in the pasta, pour in a ¼ cup of the olive oil to keep the noodles from sticking together. Cook the pasta about 8 – 10 minutes, al dente (a little chewy, not fully cooked).
While the noodles are cooking, pour in the rest of the olive oil into a frying pan over medium heat. Let the oil heat for 1 – 2 minutes before putting in the red onions. Cook for 3 – 5 minutes until they start to turn clear. Next add the garlic and cook for another 2 minutes.
Once the onions and garlic are starting to cook and become fragrant, dump in the can of canned tomatoes and cannellini beans. Cook over low heat for 10 minutes.
Add the ½ cup of heavy cream to the frying pan and mix it in evenly. Continue to cook for an additional 5 minutes.
Once the noodles are cooked, drain them and mix in the ½ bag of spinach with the noodles. (The steam from the noodles will wilt the spinach leaves). Transfer back to the large pot.
Cut up the chicken sausage links lengthwise, and then in ¼ inch halves. Along with the contents of the frying pan, dump the chicken sausage pieces into the large pot as well.
Mix in 5 oz. of asiago cheese and half of the parmesan cheese.
Transfer the contents of the pot to a 9 x 13 inch baking dish. Put in the oven and bake for 20 – 30 minutes, until the edges are golden and bubbly.
Remove from oven carefully, let stand for 5 minutes and serve!