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Newt’s Belly Bake

Newt’s Belly Bake
  • Prep 20 min
  • Total 35 min
  • Ingredients 10
  • Servings 8
Looking for a hearty casserole using spinach? Then serve this cheesy dinner made with pasta, sausage and veggies.
Updated October 18, 2016

Ingredients

  • 1 package (16 oz) orzo or rosamarina pasta
  • 1 lb bulk spicy Italian pork sausage
  • 2 cloves garlic, finely chopped
  • 1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
  • 3 large plum (Roma) tomatoes, seeded, chopped (1 1/3 cups)
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 package (8 oz) mozzarella pearls or bocconcini (small fresh mozzarella cheese balls), chopped
  • 3/4 cup shaved Parmesan cheese

Steps

  • 1
    Heat oven to 400°F. Cook and drain pasta as directed on package, using minimum cook time.
  • 2
    Meanwhile, in 12-inch skillet, cook sausage over medium-high heat 7 to 8 minutes, stirring occasionally, until no longer pink; drain. Add garlic; cook 30 seconds or until fragrant. Add spinach; cook 1 minute. Stir in tomatoes, oil, salt and pepper. Gently stir in mozzarella cheese.
  • 3
    Spoon sausage mixture into ungreased 2 1/2-quart casserole. Stir in cooked pasta. Top with Parmesan cheese.
  • 4
    Bake uncovered 15 minutes or until thoroughly heated. Top with additional Parmesan cheese, if desired.

  • To reduce fat, swap out the Italian pork sausage for turkey sausage or other lean sausage.

Nutrition Facts

Serving Size: 1 Serving
Calories
464
Total Fat
21g
0%
Saturated Fat
9g
0%
Sodium
840mg
0%
Total Carbohydrate
46g
0%
Dietary Fiber
3g
0%
Protein
22g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
3 Starch; 1/2 Vegetable; 1 1/2 High-Fat Meat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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