Another great freezer recipe, also adapted from Dinner with Julie – it’s kind of like an upgrade of ‘Saturday Night Special‘, from the Best of Bridge. In my notes, I have that it makes one large 9 x 13 Corning Ware lasagna pan and one 2.5 litre casserole, which I took out of the freezer to have tonight. I used Spolumbo sausage and for dishes like this, I always put the onion through the food processor.
Baked Penne with Sausage and Spinach
2 chicken and apple sausages AND 2 Italian sausages, casings removed
2 onions, chopped AND 4 cloves of garlic, minced
1, 28 oz. (540 mL) can of diced tomatoes, undrained
1 can (156 mL) tomato paste
2 c. passata (strained tomatoes)
1/4 c. pesto from a jar
1 t. salt AND freshly ground pepper to taste
3 c. penne – I used Catelli Smart pasta
1, 283 g bag of spinach, chopped
2, 12 oz (341 mL) cans of kernel corn
1 1/2 c. grated mozzarella cheese
1/2 c. grated Parmesan cheese, or as much as you’d like for the topping
In a large skillet, cook the sausage, onion and garlic in a bit of olive oil, making sure that the sausage is broken up into small pieces. Add the can of tomatoes, the tomato paste and passata and simmer for 10-15 minutes until the sauce thickens. Stir in the pesto, salt and pepper.
Cook the pasta in a large pot until al dente – if you’re using frozen corn, toss it in the last couple of minutes. Drain it well and then put it all back into the pot, adding the spinach and mozzarella. Toss it together and add the hot tomato sausage sauce. Divide into the greased casseroles that you’re using and sprinkle with the Parmesan ( I don’t sprinkle on the Parmesan if it’s going in the freezer). Bake at 350 for about half an hour until it’s bubbling. If you freeze it, thaw completely, add about 1 cup or almost 1 can of V-8 juice or tomato juice (for a 2.5 litre casserole), sprinkle with Parmesan and again, cook until bubbling – it may take longer than a half hour.
I love finding dishes like this in my freezer.
- Category: Freezes Well, Pasta, Make-ahead, Spinach, Sausage