For those who’ve been eagerly awaiting this week’s embarrassing typo awesome sausage recipe, sorry for the late hour. I got caught up in watching the last few innings of the Mets/Yankees game. Ugh… So, now that I’m thoroughly depressed, comfort food is definitely on the menu!
Baked Pasta with Sausage
1 lb rotini or fusilli
4 TBSP olive oil, divided
7 oz baby spinach, washed and spun
1 lb sweet Italian sausage, casings removed and crumbled
1 medium onion, chopped
8 oz mushrooms, sliced
1 cup plus 2 TBSP Parmesan
1 stick (8 TBSP) unsalted butter
½ cup flour
4 cups milk
½ tsp nutmeg, salt & pepper to taste
2 TBSP Italian bread crumbs
Cook pasta 2 minutes less than package indicates. Drain well. Toss with 2 TBSP olive oil and set aside. Place spinach in a large bowl. Brown sausage over medium high heat, and then spoon over spinach. Heat remaining olive oil in the same skillet. Add onion and mushrooms. Cook until mushrooms are tender, about 3 minutes. Toss with sausage, spinach, and 1 cup cheese. Mix well. Preheat oven to 350 degrees F.
Melt butter in saucepan over medium-low heat. Whisk flour into butter and stir until smooth. Remove from heat, and slowly whisk in milk. Return saucepan to heat and bring to a simmer. Whisk constantly until sauce has thickened, about 5 minutes. Season with nutmeg, salt, and pepper.
Stir sauce and pasta into meat mixture. Mix well. In a small bowl, combine 2 TBSP Parmesan with the breadcrumbs. Spoon pasta mixture into a large baking dish, and cook covered for 30 minutes. Then remove foil, and top with breadcrumbs. Return to the oven for 15 minutes. Let cool for about 10 minutes before eating.
This is comfort food at its very best, and serves 6-8. It takes a little longer than I was initially expecting, but can also be assembled beforehand, and baked another day. Actually, if you’re a Mets fan, that day might be tomorrow…