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Ingredients
Scale
- 1 tablespoon olive oil
- 4 small (150 g) sausages, sliced
- 2½ cups (250 g) spiral pasta (like rotini or fusilli)
- 2 tablespoons (28 g) unsalted butter
- ½ onion (40 g), diced
- 2 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 2 tablespoons triple-concentrated tomato paste
- 1 chicken stock cube
- 1½ cups water
- 1½ cups (360 ml) heavy cream
- 1 teaspoon Italian herbs
- 1 teaspoon smoked paprika
- 1 teaspoon dried parsley
- 1 teaspoon white pepper
- Salt, to taste
- ⅓ cup (30 g) freshly grated Parmesan cheese
- 2 cups (50 g) baby spinach, lightly packed
- 2½ cups (250 g) shredded mozzarella cheese
- Fresh basil for garnish
Instructions
- Heat olive oil in a large pan and cook sliced sausages until browned.
- Cook spiral pasta in salted boiling water for 2 minutes less than package instructions.
- Sauté onion and garlic in the same pan with melted butter until translucent.
- Make creamy sauce by stirring in flour, chicken stock cube, water, and heavy cream. Add tomato paste, seasoning, and let thicken slightly.
- Combine drained pasta, spinach, and sausages into the creamy sauce.
- Transfer mixture to a casserole dish and top with shredded mozzarella cheese.
- Bake in a preheated oven at 375°F (190°C) for 20-25 minutes until cheese is melted and golden.
- Garnish with fresh basil and serve after resting for 5 minutes.
Notes
Undercook the pasta slightly as it will finish cooking while baking.
Feel free to use spicy sausage or your favorite herbs for added flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Calories: 520
- Sugar: 2
- Sodium: 600
- Fat: 28
- Saturated Fat: 14
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 46
- Fiber: 2
- Protein: 18
- Cholesterol: 75