Sausage Ragu And Spinach Pasta Bake Recipes

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SAUSAGE SPINACH PASTA BAKE

I've swapped in other meats-such as chicken sausage, veal or ground pork-and added in summer squash, zucchini, green beans and mushrooms, depending on what's in season. Also, fresh herbs really perk up the flavors. -Kim Forni, Laconia, New Hampshire

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 10 servings.

Number Of Ingredients 13



Sausage Spinach Pasta Bake image

Steps:

  • Preheat oven to 350°. Cook pasta according to package directions., Meanwhile, in a large skillet, cook turkey and onion over medium heat until meat is no longer pink. Add garlic. Cook 1 minute longer; drain. Stir in tomatoes, oregano, basil and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes., Drain pasta; stir into turkey mixture. Add spinach and cream; heat through. Transfer to a 13x9-in. baking dish coated with cooking spray. Sprinkle with cheeses. Bake, uncovered, 25-30 minutes or until golden brown.

Nutrition Facts : Calories 377 calories, Fat 11g fat (5g saturated fat), Cholesterol 50mg cholesterol, Sodium 622mg sodium, Carbohydrate 45g carbohydrate (4g sugars, Fiber 8g fiber), Protein 25g protein. Diabetic Exchanges

1 package (16 ounces) whole wheat spiral pasta
1 pound Italian turkey sausage links, casings removed
1 medium onion, chopped
5 garlic cloves, minced
1 can (28 ounces) crushed tomatoes
1 can (14-1/2 ounces) diced tomatoes, undrained
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 teaspoon pepper
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 cup half-and-half cream
2 cups shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese

PAPPARDELLE WITH SAUSAGE RAGU

Provided by Giada De Laurentiis

Categories     main-dish

Time 2h15m

Yield 4 to 6 servings

Number Of Ingredients 15



Pappardelle with Sausage Ragu image

Steps:

  • Heat a large straight-sided skillet over medium-high heat. Add the oil and sausage and cook, stirring often and breaking apart the sausage with the back of a wooden spoon, until beginning to brown, about 7 minutes. Add the onion, carrot and 1/2 teaspoon salt. Cook, stirring often, until fragrant and the vegetables are almost cooked through, about 4 minutes. Deglaze with the wine, scraping up the brown bits from the bottom of the skillet. Reduce the heat to medium and simmer until reduced by half, about 3 minutes. Stir in the tomato puree and cheese rind. Reduce the heat and simmer gently for 15 minutes.
  • Meanwhile, bring a large pot of water to a boil over high heat. Season the water generously with salt. Add the Pappardelle and cook until the pasta is floating and barely al dente, 2 to 3 minutes. Reserve 1 cup pasta water, then drain well.
  • Remove and discard the Parmesan rind from the sauce. Add the pasta to the sauce and sprinkle the bare pasta with the Parmesan cheese and basil. Add 1/2 cup pasta water and toss well to coat, adding more pasta water as needed to maintain a light sauce. Serve with more Parmesan cheese on top if desired.
  • In a large bowl, combine the 00 and semolina flours and salt and form a well. Add the egg and yolks to the center of the well. Using a fork, slowly start to incorporate the flour into the eggs to form a rough dough. You may add a splash of water if the dough is too dry or a dusting of flour if it is too wet.
  • Lightly flour a smooth work surface and pour the dough onto the flour. Knead the dough until it springs back when you press a finger into it, 10 to 12 minutes. Flatten the dough into an even square. Wrap the dough well in plastic wrap and allow to rest for 1 hour at room temperature.
  • Cut the dough into 3 pieces. Set up a pasta roller according to the manufacturer's directions and set it at the widest setting. Dust one section of the dough with semolina flour and press firmly to flatten the dough to 1/4 inch. Roll the dough through the machine on the widest setting. Fold the pasta dough in thirds and dust the outside with flour. Send it through the widest setting again. Reduce the setting to the next setting. Send the dough through the machine. Fold it in thirds once again and send through the setting one more time. Continue sending the dough through the machine, reducing the setting each time, until the desired thickness is reached, about 1/8 inch. Lay the sheet out on the counter and dust with flour. Use a knife or pizza cutter to cut strips 1 inch by 10 inches. Dust the strips with more flour. Continue with the remaining dough.

2 tablespoons olive oil
1 pound sweet or spicy Italian sausage
1 red onion, diced
1 carrot, peeled and diced
Kosher salt
1/2 cup dry white wine
1 1/2 cups tomato puree, such as Mutti
One 2-inch rind Parmesan cheese
1 pound fresh Pappardelle, recipe follows
1/2 cup freshly grated Parmesan cheese, plus more for garnish
3 tablespoons chopped fresh basil
1 1/2 cups 00 flour, such as Caputo, plus more for dusting
1/4 cup semolina flour, such as Caputo, plus more for dusting
1/4 teaspoon kosher salt
1 large egg plus 8 yolks

SAUSAGE RAGù

Meat sauce is one of the recipes many American home cooks start with. It seems so easy; brown some hamburger, pour in a jar of marinara, and presto! Meat sauce. Not so fast, friends. Made that way, your sauce may be thin-tasting, sour, sweet, or - worst of all - dry and chewy. Meat sauce with deep flavor and succulent texture isn't harder to make; it just needs more time and a low flame. This recipe from the New York chef Sara Jenkins, who grew up in Tuscany and has cooked all over Italy, shows how it's done. Caramelization is involved; dried pasta and canned tomatoes are best practice; and pork, not beef, is the meat of choice. If your sausage meat seems timidly flavored, feel free to add chopped garlic, chile flakes, fennel seed and/or dried herbs like oregano and sage to the meat as it browns.

Provided by Julia Moskin

Categories     dinner, pastas, sauces and gravies, main course

Time 2h

Yield About 3 cups

Number Of Ingredients 14



Sausage Ragù image

Steps:

  • With the tip of a small, sharp knife, slit open the sausage casings. Crumble the meat into a wide, heavy skillet or Dutch oven and set over medium-low heat. If the meat is not rendering enough fat to coat the bottom of the pan as it begins to cook, add olive oil one tablespoon at a time until the meat is frying gently, not steaming. Sauté, breaking up any large chunks, until all the meat has turned opaque (do not let it brown), about 5 minutes.
  • Add onion, carrot, celery and parsley and stir. Drizzle in more oil if the pan seems dry. Cook over very low heat, stirring often, until the vegetables have melted in the fat and are beginning to caramelize, and the meat is toasty brown. This may take as long as 40 minutes, but be patient: It is essential to the final flavors.
  • Add tomatoes and their juice, breaking up the tomatoes with your hands or with the side of a spoon. Bring to a simmer, then add thyme and rosemary and let simmer, uncovered, until thickened and pan is almost dry, 20 to 25 minutes.
  • Mix tomato paste with 1 cup hot water. Add to pan, reduce heat to very low, and continue cooking until the ragù is velvety and dark red, and the top glistens with oil, about 10 minutes more. Remove herb sprigs. Sprinkle black pepper over, stir and taste.
  • Meanwhile, bring a large pot of salted water to a boil. Boil pasta until just tender. Scoop out 2 cups cooking water, drain pasta and return to pot over low heat. Quickly add a ladleful of ragù, a splash of cooking water, stir well and let cook 1 minute. Taste for doneness. Repeat, adding more cooking water or ragù, or both, until pasta is cooked through and seasoned to your liking.
  • Pour hot pasta water into a large serving bowl to heat it. Pour out the water and pour in the pasta. Top with remaining ragù, sprinkle with parsley and serve immediately. Pass grated cheese at the table, if desired.

Nutrition Facts : @context http, Calories 276, UnsaturatedFat 7 grams, Carbohydrate 32 grams, Fat 12 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 321 milligrams, Sugar 3 grams, TransFat 0 grams

1 pound sweet Italian sausage or bulk sausage
Extra-virgin olive oil
1 onion, minced
1 carrot, minced
1 celery stalk, minced
1/4 cup minced flat-leaf parsley, plus extra for garnish
1 28-ounce can whole tomatoes, preferably San Marzano, with its juice
1 large sprig fresh thyme
1 large sprig fresh rosemary
3 tablespoons tomato paste
Salt
Ground black pepper
1 pound tubular dried pasta such as mezzi rigatoni, paccheri or penne
Freshly grated Parmesan cheese, for garnish, optional

SAUSAGE RAGU AND SPINACH PASTA BAKE

Make and share this Sausage Ragu and Spinach Pasta Bake recipe from Food.com.

Provided by p_brodie1

Categories     Spinach

Time 1h10m

Yield 3 serving(s)

Number Of Ingredients 11



Sausage Ragu and Spinach Pasta Bake image

Steps:

  • To make the cheese sauce, melt the butter in a saucepan and stir in the flour. Remove the pan from the heat and add the milk. Stir over a medium heat and bring to the boil. Simmer for 8-10 minutes until it begins to thicken. Add the cheese and season with salt and pepper.
  • Chop up the sausages into small pieces and fry in a little oil in a large frying pan over a medium-high heat. Add the tomato sauce and bring to the boil. Add the oregano, season with salt and pepper and simmer for 10 minutes.
  • Cook the pasta for 2 mins less than package instructions.
  • Pour a kettle of boiling water over the spinach to wilt.
  • Add the pasta to the cheese sauce.
  • In a large dish, add the meat sauce and then the spinach, cover with the cheesy pasta mix and top with the parmesan.
  • Bake in the oven for 40-45 minutes at 180C fan.

Nutrition Facts : Calories 858.1, Fat 43.2, SaturatedFat 18.4, Cholesterol 118.1, Sodium 1156.3, Carbohydrate 75.2, Fiber 4.3, Sugar 2.7, Protein 40.7

3 pork sausage links
340 g chopped tomatoes with garlic and herbs, pureed
1/2 teaspoon dried oregano
250 g pasta
200 g spinach
50 g parmesan cheese
13 g plain flour
13 g butter
300 ml milk
salt and pepper
40 g grated cheese

BUTTERNUT SQUASH, SAUSAGE, SPINACH & MUSHROOM PASTA BAKE

Combine the sweet earthy flavour of butternut squash with sausage, spinach, mushrooms and sage in this hearty pasta bake. It takes a little effort but it's well worth it

Provided by Rosie Birkett

Categories     Dinner, Main course, Supper

Time 1h30m

Yield Serves 4-6

Number Of Ingredients 17



Butternut squash, sausage, spinach & mushroom pasta bake image

Steps:

  • Heat the oven to 200C/180 fan/gas 6. Whisk together the vinegar and half the olive oil. Put the squash in a roasting tin and toss with the dressing, the chilli and seasoning. Squeeze the sausagemeat out of the skins, roll into small meatballs (you should have about 35). Arrange around the squash and roast for 35-40 mins, turning halfway, until the squash is tender and the meatballs are caramelised.
  • Meanwhile, melt the butter in a saucepan over a medium heat, until bubbling. Add the sage and allow to sizzle for a few minutes, or until crisp. Remove using a slotted spoon and set aside on a plate lined with kitchen paper. By this point, the butter should have browned. Stir in the flour and cook for a few seconds, then gradually pour in the milk, whisking continuously until you have a smooth sauce, about 7-10 mins. Add the nutmeg and some seasoning, stir in the parmesan until melted, then stir in the mustard.
  • Oil a medium-sized baking dish. Cook the pasta following pack instructions until al dente, then drain and run under cold running water. Heat the remaining oil in a pan over a medium heat and fry the mushrooms with a pinch of salt for a few minutes, until softened and caramelised. Add the garlic, then the greens, stirring until the greens wilt, then add to the white sauce along with the squash, pasta and half the fried sage, adding up to 50ml milk or water if it's too thick.
  • Pour into the baking dish, then add the meatballs. Scatter over the remaining sage, the reserved squash seeds, and grate over the extra parmesan. Roast for 25-30 mins, until golden and bubbling. Allow to settle for 10 mins before serving.

Nutrition Facts : Calories 799 calories, Fat 39 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 13 grams sugar, Fiber 9 grams fiber, Protein 26 grams protein, Sodium 1.3 milligram of sodium

1 tbsp cider or white wine vinegar
2 tbsp olive oil , plus extra for the dish
1 butternut squash (about 900g), peeled, deseeded and cut into 2-3cm cubes
pinch of chilli flakes
6 sausages (about 400g)
50g unsalted butter
small bunch of sage (about 10 leaves)
50g plain flour
600ml whole milk , plus extra for topping up, if needed
½ nutmeg , grated
40g grated parmesan , plus extra to serve
1 tbsp Dijon mustard
400g fusilli
70g mushrooms , sliced
1 garlic clove , crushed
100g kale , chard or spinach, chopped
50g pumpkin seeds

ONE-POT PASTA WITH SAUSAGE AND SPINACH

This is the one-pot recipe to make when chopping an onion feels like too much work. Cooking the pasta in a combination of passata (puréed raw tomatoes) and water seasoned with cumin and red-pepper flakes infuses it with flavor all the way through. Cumin adds a subtle earthiness to the dish, but you can also use the same seasonings as those in the sausage you've chosen, like dried oregano, thyme, basil, paprika, fennel seeds or garlic. (Check the ingredients list on the package, if you're not sure.) Baby arugula, kale or other leafy greens could be substituted for the spinach, just make sure to tear or cut them into small, bite-size pieces. To make a vegetarian version, you could use mushrooms in place of the sausage at the start of the recipe, then continue with the rest.

Provided by Yasmin Fahr

Categories     dinner, quick, weekday, pastas, main course

Time 20m

Yield 4 servings

Number Of Ingredients 9



One-Pot Pasta With Sausage and Spinach image

Steps:

  • Heat the oil in a 12-inch, deep skillet with a tight-fitting lid or a Dutch oven over medium-high until shimmering. Use your hands to pull the sausages apart into small pieces; add to the skillet and cook untouched for 1 minute.
  • Continue to cook for another 4 to 6 minutes, stirring at 1-minute intervals and breaking up the sausage into 1/2-inch chunks, until browned and crispy on the outside with no pink remaining. If you have more than 1 tablespoon of fat in the pan, drain the excess.
  • Carefully pour in the passata (it may splatter), then add the cumin, red-pepper flakes and 2 cups water, stirring to combine. Season with salt and increase the heat to bring to a boil.
  • Add the pasta, coating it with the liquid. (It won't be fully submerged, and that's OK.) Adjust the heat to maintain an active simmer with small bubbles forming on the surface. Cover and let cook, stirring every few minutes to make sure nothing is sticking at the bottom of the pan, until the pasta is al dente, about 1 minute less than the package instructions. If the pasta is still hard at this point, add a few tablespoons of warm water at a time and cook until just al dente. Depending on your pasta size and shape, you may need to add several tablespoons of water.
  • When the pasta is just al dente, reduce the heat to low and season to taste with salt. Stir in the spinach in batches, and cook, uncovered, until most of the spinach is wilted, about 1 minute more. (It will continue to wilt in the heat of the pasta after you serve it.) If the pasta seems too dry, add 1 tablespoon warm water at a time until it reaches your desired consistency.
  • Divide pasta among serving bowls and top with Parmesan.

1 tablespoon olive oil
2 sweet or hot Italian sausages (5 to 6 ounces), casings removed
1 (24-ounce) jar passata or (28-ounce) can crushed tomatoes
1/2 teaspoon ground cumin
1/2 teaspoon red-pepper flakes
Kosher salt
1 pound cavatappi, fusilli or other small, tubular pasta
5 packed cups baby spinach (about 5 ounces)
1/2 cup grated Parmesan

CHEESY BAKED PASTA WITH SAUSAGE AND RICOTTA

Like a cross between baked ziti and sausage lasagna, this mozzarella-topped pasta is rich with ricotta and crushed tomatoes - and cooks entirely in one pan, including the pasta. The Italian sausage adds meaty depth to the sauce, but vegetarians can leave it out or use their favorite plant-based sausage instead.

Provided by Melissa Clark

Categories     easy, weekday, pastas, main course

Time 45m

Yield 4 servings

Number Of Ingredients 16



Cheesy Baked Pasta With Sausage and Ricotta image

Steps:

  • Heat oven to 425 degrees. Heat oil in a 12-inch ovenproof skillet over medium-high. Crumble sausage into skillet, using a spoon to break it into small pieces. Cook until starting to brown, stirring occasionally, 5 to 7 minutes. Stir in garlic, oregano, fennel seeds and red-pepper flakes (if using), and cook another 1 to 2 minutes.
  • Stir in whole tomatoes and their juice, using a spoon to break them up. Add crushed tomatoes, bay leaves and 2 teaspoons salt, and bring to a simmer. Simmer for 10 minutes to thicken slightly.
  • Stir in pasta and 1 cup water and return to a simmer. Continue to simmer for 2 minutes, stirring frequently to make sure pasta doesn't stick to the bottom of the pan. Remove from heat, pluck out the bay leaves, and fold in about a third of the mozzarella.
  • Top pasta with remaining mozzarella and dollops of ricotta. Sprinkle with Parmesan, then transfer to oven. Bake until pasta is tender when poked with a fork, and cheese is bubbly and lightly golden, 18 to 22 minutes. (If you'd like a more deeply browned topping, run the pan under the broiler for 1 or 2 minutes.) Remove from oven and let cool slightly before serving. Top with basil, plenty of black pepper, and more red-pepper flakes, if you like.

3 tablespoons extra-virgin olive oil
3/4 pound bulk hot or mild Italian sausage (pork, chicken or turkey)
4 garlic cloves, thinly sliced
1 teaspoon dried oregano
1/2 teaspoon fennel seeds, coarsely crushed
Pinch of red-pepper flakes, plus more for serving (optional)
1 (28-ounce) can whole peeled tomatoes with their juices
1 (14-ounce) can crushed or strained tomatoes
2 bay leaves
Kosher salt
12 ounces dried pasta, such as small shells, farfalle or other shaped pasta
8 ounces fresh mozzarella, torn into bite-size pieces
6 ounces whole-milk ricotta (about 3/4 cup)
1/3 cup grated Parmesan
1/4 cup basil leaves
Black pepper, for serving

SAUSAGE RAGU

Feed the family this comforting, budget-friendly sausage ragu with pasta. You can freeze the leftovers for another time and it tastes just as good

Provided by Esther Clark

Categories     Dinner, Main course, Pasta

Time 50m

Number Of Ingredients 12



Sausage ragu image

Steps:

  • Heat 2 tbsp of the oil in a saucepan over a medium heat. Fry the onion with a pinch of salt for 7 mins. Add the garlic, chilli and rosemary, and cook for 1 min more. Tip in the tomatoes and sugar, and simmer for 20 mins.
  • Heat the remaining oil in a medium frying pan over a medium heat. Squeeze the sausagemeat from the skins and fry, breaking it up with a wooden spoon, for 5-7 mins until golden. Add to the sauce with the milk and lemon zest, then simmer for a further 5 mins. To freeze, leave to cool completely and transfer to large freezerproof bags.
  • Cook the pasta following pack instructions. Drain and toss with the sauce. Scatter over the parmesan and parsley leaves to serve.

Nutrition Facts : Calories 589 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 83 grams carbohydrates, Sugar 18 grams sugar, Fiber 8 grams fiber, Protein 19 grams protein, Sodium 0.5 milligram of sodium

3 tbsp olive oil
1 onion, finely chopped
2 large garlic cloves, crushed
¼ tsp chilli flakes
2 rosemary sprigs, leaves finely chopped
2 x 400g cans chopped tomatoes
1 tbsp brown sugar
6 pork sausages
150ml whole milk
1 lemon, zested
350g rigatoni pasta
grated parmesan and ½ small bunch parsley, leaves roughly chopped, to serve

SAUSAGE PASTA BAKE

An Italian-American classic, this freezable sausage pasta bake is an ideal make-ahead family dish for busy days

Provided by Barney Desmazery

Categories     Dinner

Time 2h

Number Of Ingredients 13



Sausage pasta bake image

Steps:

  • To make the ragu, heat the oil in a large shallow pan or flameproof casserole. Squeeze the sausagemeat from its skins in small balls straight into the pan. Sizzle for 10 mins until browned (don't worry if the meat breaks up). Add the garlic and sizzle for another minute until starting to turn golden, then stir in the chilli flakes, if using, the tomato purée and vinegar. Tip in the tomatoes and bring to a simmer. Reduce the heat to low and bubble for 30 mins.
  • Meanwhile, make the white sauce. Melt the butter in a saucepan and stir in the flour to make a loose paste. Sizzle for a minute, then gradually whisk in the milk. Simmer gently for 10 mins, whisking occasionally to ensure the sauce stays smooth. Season and whisk in the parmesan. Remove from the heat and set aside.
  • Cook the pasta in a large saucepan of boiling water for 9 mins, or a minute less than pack instructions. Drain and return to the pan. Scrape most of the white sauce into the pasta and stir to coat. Tip in most of the ragu and most of the mozzarella and stir until just combined. Pour the pasta mixture into a large baking dish and spoon over the remaining white sauce and ragu. Dot with the rest of the mozzarella and sprinkle with extra parmesan. Leave to cool completely, then wrap and chill for up to a day, or freeze for up to two months. Defrost in the fridge for 24 hrs before baking.
  • Heat the oven to 190C/170C fan/gas 5. Bake for 25-30 mins until the top is slightly crisp at the edges and the cheese is melted. Leave to rest for 5-10 mins, then take the baking dish straight to the table for people to scoop onto their plates.

Nutrition Facts : Calories 883 calories, Fat 39 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 94 grams carbohydrates, Sugar 16 grams sugar, Fiber 9 grams fiber, Protein 36 grams protein, Sodium 1.4 milligram of sodium

400g rigatoni or penne
125g ball mozzarella, chopped into chunks
2 tbsp olive oil
6 pork sausages
4 garlic cloves, sliced
pinch of chilli flakes (optional)
1 tbsp tomato purée
1 tbsp red wine vinegar
2 x 400g cans chopped tomatoes
1 tbsp butter
1 tbsp plain flour
350ml milk
50g parmesan, grated, plus extra to serve

RIGATONI SAUSAGE BAKE

A great way to get kids to eat spinach, this comforting sausage supper dish is also perfect for a hungry crowd

Provided by Good Food team

Categories     Pasta, Supper

Time 1h10m

Number Of Ingredients 14



Rigatoni sausage bake image

Steps:

  • Slit the sausages and remove them from their skins, then chop them into small pieces. Heat the oil in a pan, add the onion and fry for 5 minutes, until softened and lightly browned. Stir in the sausages and fry until lightly coloured. Add the carrot, then stir in the wine, stock, tomato purée, and season.
  • Bring to the boil, then simmer uncovered for about 15 minutes until thickened. Taste and season. Set aside.
  • Put the butter, flour and milk in a pan. Gently heat, whisking, until thickened and smooth. Add a sprinkle of freshly grated nutmeg, season, then simmer for 2 minutes.
  • Preheat the oven to 190C/Gas 5/fan 170C. Bring a large pan of salted water to the boil. Add the pasta, stir well, then cook, uncovered, for 10-12 minutes, until tender. Remove from the heat, stir in the spinach and, when just wilted, drain well.
  • Tip half the pasta into a shallow ovenproof dish, about 2.2 litre/4 pint, and level. Spoon over the sausage sauce, then cover with the remaining pasta. Pour the white sauce evenly over the top and sprinkle with the cheddar. Bake for 20-25 minutes until golden brown. Leave for 5 minutes before serving.

Nutrition Facts : Calories 749 calories, Fat 33 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 84 grams carbohydrates, Fiber 5 grams fiber, Protein 31 grams protein, Sodium 2.32 milligram of sodium

400g good quality pork sausage
1 tbsp olive oil
1 onion, chopped
1 large carrot, grated
150ml red wine
300ml vegetable stock
3 tbsp tomato purée
50g butter
50g plain flour
600ml milk
freshly grated nutmeg
500g rigatoni or penne
200g fresh spinach
140g mature cheddar, grated

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Web Apr 19, 2023 Add in the garlic powder, sprinkle in the pasta, dump in the tomatoes, dump in the spinach. Don’t stir. Cover Instant Pot and secure the lid. Make sure valve is set to …
From 365daysofcrockpot.com


15 GNOCCHI AND SAUSAGE BAKE RECIPE - SELECTED RECIPES
Web Preheat oven to 350°F. Cook gnocchi according to packet directions. Drain and transfer to 1.5 quart baking dish. Heat oil in a skillet over medium-high heat. Add garlic and onion, …
From selectedrecipe.com


10 BEST RAGU PASTA BAKE RECIPES | YUMMLY
Web Apr 7, 2023 ragu, whole wheat penne pasta, fresh mozzarella, mushrooms, Italian seasoning and 2 more Easy Mushroom Pasta Bake Savvy Saving Couple red bell …
From yummly.com


SAUSAGE RAGU & SPINACH PASTA BAKE RECIPE
Web Jun 25, 2021 Cook the pasta for 2 mins less than the pack says, reserve some cooking water, then drain, cool under cold water and drain again. Meanwhile, pour a kettle of …
From recipecialist.com


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