submitted by Leigh
3 cups uncooked rigatoni or large tube pasta
1 lb bulk Italian sausage
1 cup finely chopped onion
1 can (14.5 oz) Italian diced tomatoes, undrained
1 pkg (10 oz) frozen creamed spinach, thawed
1 pkg (8 oz) cream cheese, softened
2 cups (8oz) shredded mozzarella cheese, divided
Cook pasta according to package directions. Meanwhile, cook sausage and onion over medium heat until sausage is no longer pink; drain. Stir in the tomatoes, spinach, cream cheese, and 1 cup mozzarella cheese. Transfer to a greased 11 X 7 baking dish.
Cover and bake at 350 for 35 minutes. Uncover; sprinkle with remaining cheese. Bake 10 minutes longer or until cheese is melted
Thursday, July 1, 2010
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