Skillet Baked Pasta With Sausage, Spinach And Sage
Andrea Potischman | Feb 16, 2024
One of the most common things people will ask me is what is a good, easy “quick meal”. To be honest, this question is never actually straightforward because what is typically added before I have a chance to answer is: “oh yeah, it can’t have a lot of prep work, my whole family has to like it and it has to work for people eating at different times”. In fairness, THAT is not such an easy question for anyone.
Everything I make for my blog is food my family eats. That’s the truth, but not everyone believes me. Some recipes are more complicated than others, but I own that. I do try very hard to incorporate quick meals as often as possible because I value a homemade meal that does not take hours to make.
This skillet-baked pasta recipe hits the nail on the head for all the above questions. It’s quick (MADE IN AN HOUR), it’s agreeable to most eaters, can be made vegetarian, and can be reheated easily for all those late soccer practices. This baked pasta dish is a great, hearty dish I love in the cooler months, especially after a day of skiing and I need some carbs. Served with a nice simple green salad, roasted sprouts, or some cauliflower and you have a great family-friendly meal you’ll love but won’t slave over.
Skillet Baked Pasta With Sausage, Spinach And Sage
Ingredients:
- 2/3 pound cavatappi pasta
- one 5-ounce ounce package of baby spinach, cleaned and dried
- 2 tablespoons Extra Virgin olive oil, divided
- 1 pound pork sausage (without casing)
- 1 1/3 cups jack cheese, grated
- 5 garlic cloves, grated
- 1 sprig of fresh oregano, finely chopped
- 10 fresh sage leaves, 5 finely chopped, 5 kept whole
- 2 1/2 cups vegetable stock
- 3/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 cup plain panko breadcrumbs
- kosher salt, for pasta water
Directions:
- Preheat the oven to 325 degrees F.
- Fill a large stockpot halfway with salted cold water over high heat and bring to a boil. Cook the pasta per the package instructions. Drain and place the pasta back on the stockpot. Set aside.
- Place a large 12-inch saucepan over medium heat. Add 1 tablespoon of olive oil and when hot, but not smoking, add the spinach and sauté until wilted, about 30 seconds. Place the spinach on a small plate and set aside.
- Place the saucepan back over medium-high heat. Add the remaining 1 tablespoon of oil and when hot, add the sausage. Use a wooden spoon to break up the sausage as it cooks. Cook the sausage undisturbed, until browned, about 3-4 minutes. Gently mix and cook for an additional 2 minutes until cooked through. Add the garlic, oregano, and chopped sage and cook for about 30 seconds longer.
- Stir in the vegetable stock, reduce the heat slightly, and cook allowing to simmer for an additional 3 minutes.
- Add about 2/3 of the grated cheese while stirring. Add the salt and pepper and mix well. Add the cooked pasta to the sausage mixture. Add the cooked spinach and mix well. Add the remaining 1/3 cup of grated cheese. Adjust the seasoning as needed.
- Cover the saucepan with aluminum foil and transfer to the oven. Bake unto the pasta is tender the the sauce is beginning to bubble. Scatter the panko bread crumbs and the remaining 5 whole sage leaves onto the pasta. Turn the broiler on and brown the pasta until the breadcrumbs are golden brown about 3 minutes. Allow to cool slightly before serving.
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