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Baked Italian Sausage and Spinach Rigatoni in a Creamy White Wine Sauce

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Baked Italian Sausage and Spinach Rigatoni in a Creamy White Wine Sauce
Baked Italian Sausage and Spinach Rigatoni in a Creamy White Wine Sauce
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
Rate this recipe!
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Print Recipe
Ingredients
  • 2 tbsp butter
  • 4 cloves garlic minced
  • 2 tbsp flour
  • 1 cup white wine
  • 1 1/2 cup milk
  • 3 leaves sage diced
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1 cup Ricotta cheese
  • 1/2-3/4 lb Rigatoni or use leftover pasta- even if it has a little sauce on it. This dish will complement most Italian sauces, even tomato.
  • 1 cup Cheddar cheese
  • 1/2 onion sliced
  • 3 spicy Italian sausages I used turkey
  • 2- 4 cups fresh or frozen spinach as much or as little as you like really
  • crushed red pepper flakes
  • breadcrumbs
Servings:
Ingredients
  • 2 tbsp butter
  • 4 cloves garlic minced
  • 2 tbsp flour
  • 1 cup white wine
  • 1 1/2 cup milk
  • 3 leaves sage diced
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1 cup Ricotta cheese
  • 1/2-3/4 lb Rigatoni or use leftover pasta- even if it has a little sauce on it. This dish will complement most Italian sauces, even tomato.
  • 1 cup Cheddar cheese
  • 1/2 onion sliced
  • 3 spicy Italian sausages I used turkey
  • 2- 4 cups fresh or frozen spinach as much or as little as you like really
  • crushed red pepper flakes
  • breadcrumbs
Servings:
Instructions
  1. In a pot, melt 2 tbsp of the butter over medium heat. Add 2 cloves of garlic and 2 tbsp flour and stir until it clumps. Add white wine and milk, sage, salt and pepper and stir. Bring to a rolling boil, and then take off heat and stir. Cover and set aside and it will thicken as it cools.
  2. In a frying pan, remove the sausage meat from the casing and sauté it for about seven to ten minutes and drain. This is important to help remove most of the moisture from the meat. Cover and set aside. After about 10 minutes, drain any liquid.
  3. Prepare rigatoni 60% of the way. i.e if the box says 10 minutes, cook it 6 minutes. You can also use leftover pasta even if it has a sauce on it as this dish complements most Italian sauces. While pasta is cooking, combine the following ingredients in a large bowl: sautéed and drained sausage, Ricotta cheese, white wine, milk and flour sauce, rest of the garlic, onions, spinach, and half of the cheddar cheese. Add pasta and mix thoroughly.
  4. Preheat oven to 350 degrees and grease a baking tray.
  5. Transfer the pasta mixture to the baking tray. Top with the rest of the cheddar cheese and breadcrumbs and sprinkle some crushed red pepper flakes. Cover and bake for 25 minutes. Then uncover and bake for an additional 15 minutes. Broil for 3-5 minutes until golden brown.
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