Ready to Cook

Oven-Baked Creamy Tomato & Sausage Pasta

with Spinach & Ricotta

45 MIN

+$9.49/serving 4 Servings

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Make it 4 Servings

From the Test Kitchen

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.
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Nutrition

PER SERVING
Calories

950 Cals (est.)

View Full Nutrition

fresh

ingredients

20 oz Hot Italian Pork Sausage
¾ lb Orecchiette Pasta
1 Tbsp Calabrian Chile Paste
2 8-Oz Cans Tomato Sauces
½ cup Grated Parmesan Cheese
½ lb Grape Tomatoes
¼ cup Cream
6 oz Baby Spinach
2 Tbsps Capers
1 cup Part-Skim Ricotta Cheese
2 Single-Use Aluminum Trays

step-by-step

instructions

Cook Along

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. Between the two trays, evenly divide the spinach, pasta, tomato sauce, capers, cream, tomatoes, 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 each tray. Stir to thoroughly combine.

2 Prepare the protein & bake the trays

Add the sausage (tearing into bite-sized pieces before adding) in an even layer. Tightly cover the trays 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.

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 trays topped with the ricotta and parmesan. Enjoy!