Oven-Baked Creamy Tomato & Sausage Pasta

with Spinach & Ricotta

Our Ready to Cook recipes are the latest addition to our Fast & Easy menu. Featuring pre-chopped ingredients and a recyclable baking tin, these recipes make prep and cleaning a breeze. Just assemble, bake, and enjoy! Here, tender orecchiette, juicy tomatoes, and hot Italian pork sausage are baked in a hearty tomato sauce (with Calabrian chile for delightful sweet-hot flavor). A generous dollop of ricotta served on top adds creamy contrast to the hearty flavors of this dish.

Details

Nutrition per serving

Ingredients

10 oz

Hot Italian Pork Sausage

6 oz

Orecchiette Pasta

1 ½ tsp

Calabrian Chile Paste

1 each

8-oz can Tomato Sauce

¼ cup

Cream

4 oz

Grape Tomatoes

¼ cup

Grated Parmesan Cheese

3 oz

Baby Spinach

½ cup

Part-Skim Ricotta Cheese

1 tbsp

Capers

1 each

Single-Use Aluminum Tray

Note: Measurements are for 2 serving recipes.

Instructions

step 1

Prepare the ingredients & make the base

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. In the tray, combine the spinach, pasta, tomato sauce, capers, tomatoes, half the cream (you will have extra), and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper; stir to combine. Add 1 cup of water to the tray. Stir to thoroughly combine.

step 2

Prepare the protein & bake the tray

Add the sausage (tearing into bite-sized pieces before adding) in an even layer. Tightly cover the tray with foil and bake 30 to 32 minutes, or until the pasta is tender and the sausage is cooked through. Leaving the oven on, remove from the oven.

step 3

Finish & serve the dish

Carefully remove and discard the foil. Return to the oven and bake, uncovered, 4 to 5 minutes, or until slightly thickened. Serve the baked tray topped with the ricotta and parmesan. Enjoy!