My husband graciously prepped this meal by putting the sausage in the crockpot during the day. When I came home from work, this came together really quickly and resulted in minimal dishes. It’s nice to make things that don’t require too many ingredients, too many steps, or too much cleanup! You could add in peppers, onions or mushrooms and make it your own. But even with just these ingredients, you won’t feel like you’re cheating anyone out of anything!
Recipe Courtesy Of: My Lazy Self
- 1 package Italian turkey sausage, hot or mild (I used a 19oz package)
- 1 large can (29 oz) or 1 smaller (14.5 oz ) cans diced tomatoes (I bought a kind that had garlic, oregano & basil in it)
- 5 gloves garlic, minced
- 1 small package (approx 7 oz) frozen creamed spinach, thawed
- 1.5 cups part skim ricotta cheese
- 1 -1.5 cups mozzarella cheese, depending on how cheesy you prefer it!
- 1 lb medium shell pasta (could also use corkscrews, rotini, penne, etc)
1. Place sausage, diced tomatoes and garlic in crockpot on low heat for 6-8 hours.
2. Remove sausages from the crockpot, slice, and add back in. At this time, stir the ricotta cheese and spinach into the sausage and sauce.
3. Preheat oven to 350 degrees.
3. Cook 1 lb pasta according to box directions for al dente.
4. Drain pasta well and add to the crockpot mixture slowly. Incorporate all ingredients well.
5. Spray a casserole dish with cooking spray (or if you want to skip this step, most crockpots are oven safe and you can add the mozzarella directly to the crockpot and bake). Place half of the pasta mixture into the casserole dish. Sprinkle half of the mozzarella on top of the pasta. Add the remaining pasta mixture and top with remaining mozzarella.
6. Bake for approximately 25-30 minutes.