Newt’s Belly Bake

  • Prep 20 min
  • Total 35 min
  • Ingredients 10
  • Servings 8

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

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  • 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.

Notes









Tips

Expert Tips

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

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
464
% Daily Value
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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