Ingredients
1
package (16 oz) orzo or rosamarina pasta
1
lb bulk spicy Italian pork sausage
2
cloves garlic, finely chopped
1
box (9 oz) frozen chopped spinach, thawed, squeezed to drain
3
large plum (Roma) tomatoes, seeded, chopped (1 1/3 cups)
2
tablespoons olive oil
1
teaspoon salt
1/2
teaspoon pepper
1
package (8 oz) mozzarella pearls or bocconcini (small fresh mozzarella cheese balls), chopped
3/4
cup shaved Parmesan cheese
Preparation
Heat oven to 400°F. Cook and drain pasta as directed on package, using minimum cook time.
Meanwhile, in 12-inch skillet, cook sausage over medium-high heat 7 to 8 minutes, stirring occasionally, until no longer pink; drain. Add garlic; cook 30 seconds or until fragrant. Add spinach; cook 1 minute. Stir in tomatoes, oil, salt and pepper. Gently stir in mozzarella cheese.
Spoon sausage mixture into ungreased 2 1/2-quart casserole. Stir in cooked pasta. Top with Parmesan cheese.
Bake uncovered 15 minutes or until thoroughly heated. Top with additional Parmesan cheese, if desired.
