Mediterranean Sausage and Spinach Pasta

I'm making this for a potluck tonight, and thought I should share.  It will be fall soon, and prime casserole time!

Mediterranean Sausage and Spinach Pasta

1 lb. Italian bulk sausage 

1 can garlic and onion spaghetti sauce 

1 can (2.25 oz) sliced black olives – drained 

1 package frozen spinach – thawed 

1 lb. penne rigate – cooked 

1 can mushrooms – drained 

3 cups shredded mozzarella 

Preheat oven to 350.  

Cook sausage in a large skillet; drain. Stir in sauce, olives, mushrooms, and spinach. Toss with pasta. 

Spray a 9x13 pan with cooking spray. Pour half of pasta into pan; top with half of cheese and repeat layers. 

Cover with tin foil and bake at 350 degrees for 25 minutes.

Italian Veggie Bake

We're having this for supper tonight :-9

Italian Veggie Bake

2 Tbsp. oil
1/2  lb frozen Italian veggie mix -- thawed
1/2 lb spinach -- thawed
1 can chunky veggie spaghetti sauce
1 jar alfredo sauce
1 lb. mostaciolli -- cooked according to package
3 cups shredded Mozzarella
1 tsp. salt
1/2  tsp. pepper

Heat oil over medium high heat and sauté Italian vegetables. Season with salt and pepper. Add spinach; cook until water evaporates. Stir in sauces: heat through. Toss with pasta and 1 1/2 cups of mozzarella. Place in a greased 9x13 pan. Top with remaining cheese. Bake at 425 degrees for 12 minutes.

Cheesy Spinach Grits with Eggs

This makes one serving.  ONE SERVING.  Adjust as necessary to feed however many people you're feeding.  

Cheesy Spinach Grits with Eggs

For ONE serving, you need:

1 tsp. oil
1 Tbsp. onion -- minced
3/4 cup baby spinach
1/3 cup water
1/3 cup milk
1 packet instant grits
1/2 tsp. garlic powder
1/8 tsp. salt
1/8 tsp. pepper
1/4 cup shredded Cheddar
1 egg -- beaten
1 strip bacon -- cooked and crumbled

Sauté onions and spinach in oil until onions are translucent and spinach has wilted. Add milk and water and bring to a boil. Slowly stir in grits and simmer until thickened. Add garlic powder, salt, and pepper. Add cheese and stir until melted. Add eggs and stir until eggs are set. Stir in bacon.

Cheese and Spinach Calzones

Calzones are pretty easy, but look impressive.  And soooooooo yummy :-9

Cheese and Spinach Calzones

2 cans Jumbo Biscuits
1/2 Tbsp. oil
1/2 cup onions -- chopped
4 cloves garlic -- minced, divided
1 package frozen spinach -- thawed and squeezed dry
2 tsp. Italian seasoning -- divided
1 Egg
15 oz. carton Ricotta cheese
1 cup chredded Mozzarella
1/4 cup Parmesan cheese
1 16 oz. can tomato sauce

In a medium saucepan, cook onions and half of garlic in oil. Stir in spinach and 1 tsp. of Italian seasoning. In a medium bowl, beat egg and stir in cheeses. Spread the biscuits into 6" circles. Spoon 1/16th of both spinach and cheese mix into the center of the circles. Fold in half and pinch edges to seal. Place on two greased, foil-lined cookie sheets. Bake at 350 degrees for 20 minutes. Meanwhile, stir remaining garlic and Italian seasoning into the tomato sauce in a small saucepan. Heat through.

Cheesy Spinach Skillet

You can make this with fresh spinach instead if you want -- it would probably use about 4 cups of chopped up fresh spinach.  But frozen is cheaper and easier.  We eat this as a main dish, but you could use it as a side if you wanted to.

Cheesy Spinach Skillet

1 cup rice -- cooked
1/2  cup shredded Cheddar
1 package frozen spinach -- thawed
2 cups onion -- chopped
1 1/2  Tbsp. oil
1 clove garlic -- minced
1 1/2  Tbsp. soy sauce 

In a large skillet, saute the onions and garlic in oil until onions are transparent. Stir in cooked rice and put spinach leaves on top. Cover the pan and cook over medium heat for 5 minutes. Stir the leaves into the rice mixture underneath. Add the cheese and soy sauce; stir until the cheese melts and holds the mixture together somewhat -- add more cheese if necessary.

(Note:  More cheese is generally necessary, isn't it?)

Balsamic Roasted Sausage and Grapes with Linguini

One of our more unique pasta recipes!  

Balsamic Roasted Sausage and Grapes with Linguini

3/4 cup Sweet Italian sausage
3/4 cup Hot Italian sausage
3 cups Seedless red grapes
1/4 cup Balsamic vinegar
2 tbsp. Oil
2 tbsp. Water
1/2 tsp. Salt
1/2 tsp. Pepper
1 lb. Linguini -- cooked according to package -- reserve 1/2 cup pasta water
1/2 cup Pesto
1 bag Spinach salad mix

Place the sausage and grapes in a greased 9 x 13 pan. In a small bowl, combine vinegar, oil, and water. Pour over sausages. Sprinkle with salt and pepper. Bake at 450 degrees for 20 minutes. Turn sausages and bake for 10 more minutes. Allow sausages to cool, and then slice. In a large bowl, combine the linguini, pasta water, and pesto. Toss to coat. Add remaining ingredients, including pan juices.