Oven-Baked Creamy Tomato & Sausage Pasta
with Spinach & Ricotta
Details
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.
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!
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!
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