Spinach Alfredo Pasta Bake with Sausage

Spinach Alfredo Pasta Bake with Sausage is an easy weeknight dinner recipe made with a healthy and lighter version of the classic alfredo sauce using no butter, heavy cream or cream cheese.

Happy New Year everyone!! Are you getting 2017 started off on the right foot? What are your New Year’s resolutions, if you made any? I am looking forward to 2017 being an exciting year in my world 🙂 The biggest reason is that my baby girl will be born in 2017 (less than 2 short months now) and we couldn’t be more excited!!

My hospital bag is pretty much packed (just waiting on a couple of things that I ordered to come in) just in case, her hospital bag is packed, another baby shower is scheduled in a couple of weeks and the nursery is coming together! I still need to finish up a few things, but most of the necessities are done.

One of the things that I have been wanting to work on is having make-ahead meals ready for when our little one arrives. And if that is something that you have been wanting for your family, then you have come to the right place. Or if just consistently having a nutritious dinner on the table for your family most nights, then this is a recipe that you might want to try out.

This Spinach Alfredo Pasta Bake with Sausage was inspired by one of our favorite family dinner recipes (and one that is very popular on the blog), Guiltless Chicken Alfredo with Broccoli. I use pretty much the same version of the alfredo sauce, which I love because it contains no butter, heavy cream or cream cheese, but still gets rave reviews!! I just added lots of chopped spinach for added nutrition 🙂 As I have mentioned before, i love using frozen chopped spinach that you pick up from the freezer section of the grocery store! It is really one of the best bangs for your buck!! You get soooooo much spinach for your money and no chopping is required 🙂 Just thaw and squeeze all the water from the spinach before using. Easy peasy 😉

This  Spinach Alfredo Pasta Bake with Sausage recipe is also very versatile. For the protein source, you can use variety any sausage you like, chicken sausage, boneless skinless chicken breast, tofu or even omit protein all together to make this a vegetarian dish. It is completely up to you and each would be delish IMHO.

To make ahead, prepare the dish to the point of just before placing in the oven, then place in the refrigerator until needed or up to overnight. Additionally you could freeze this dish, at this point, thaw and then finish preparing at a later date. You will want to then bake as directed, adding a few minutes to achieve browning of the cheese and ensuring that the dish is warmed through completely.

Here is your recipe for Spinach Alfredo Pasta Bake with Sausage:

5.0 from 2 reviews

Spinach Alfredo Pasta Bake with Sausage

 

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Prep time

10 mins

Cook time

35 mins

Total time

45 mins

 

Author: Becky's Best Bites

Serves: 4-6

Ingredients

• 1 lb. Sweet or Spicy Italian Sausage or Chicken Sausage, sliced
• ½ box (6-7 oz.) whole grain penne pasta
• 3 tbsp. extra virgin olive oil
• 3-4 cloves of garlic; minced or pressed
• 3 tbsp. flour
• 1 cup reduced-sodium chicken broth
• 1 cup 1% lowfat milk
• 1 (10 oz.) package of frozen chopped spinach (thawed and drained)
• 1 tsp. crushed red pepper flake (more or less or none depending on preference)
• sea salt and fresh ground pepper to taste
• 1 cup parmesan cheese (divided)

Instructions

1. Preheat oven to 350 degrees F.
2. Spray a large, oven-safe skillet with nonstick cooking spray and place over medium-high heat. Add sliced sausages and cook to warm through. Keep warm.
3. Cook pasta 2 minutes less than package instructions. Reserve ½ cup of the starchy cooking water, drain and set aside.
4. Heat a medium saucepan over medium heat. Add olive oil and garlic to the pan. Sauté garlic for about one minute, stirring constantly. Sprinkle the flour into the pot and stir to combine, cooking the flour for an additional minute.
5. Slowly pour the chicken broth into the pan and whisk until combined and no flour lumps remain. Add the milk and whisk to combine. Bring the mixture to a slow boil, whisking continuously until thickened, 1-2 minutes. Turn off heat.
6. Add spinach, ½ cup parmesan cheese, crushed red pepper flake (if using), salt and pepper. Stir to combine and melt the parmesan.
7. Add cooked pasta and spinach alfredo sauce to skillet with sausage. Stir to combine.
8. Top with remaining parmesan cheese.
9. Place in oven & bake, uncovered, for 15-20 minutes or until golden and bubbly. Quickly broil the top to brown the cheese, if desired.
10. Serve with salad, whole grain bread and additional parmesan cheese, if desired.

Notes

Make ahead by preparing just before placing in the oven, then place in the refrigerator up to overnight. Additionally you could freeze this dish, at this point, thaw and then finish preparing at a later date. Bake as directed, adding a few minutes to achieve browning of the cheese and ensuring that the dish is warmed through completely.

3.5.3226

5.0 from 2 reviews

Spinach Alfredo Pasta Bake with Sausage

 

Save Print

Spinach Alfredo Pasta Bake with Sausage Author: Becky's Best Bites Prep time: 10 mins Cook time: 35 mins Total time: 45 mins Serves: 4-6

Author: Becky's Best Bites

Ingredients

• 1 lb. Sweet or Spicy Italian Sausage or Chicken Sausage, sliced
• ½ box (6-7 oz.) whole grain penne pasta
• 3 tbsp. extra virgin olive oil
• 3-4 cloves of garlic; minced or pressed
• 3 tbsp. flour
• 1 cup reduced-sodium chicken broth
• 1 cup 1% lowfat milk
• 1 (10 oz.) package of frozen chopped spinach (thawed and drained)
• 1 tsp. crushed red pepper flake (more or less or none depending on preference)
• sea salt and fresh ground pepper to taste
• 1 cup parmesan cheese (divided)

Instructions

1. Preheat oven to 350 degrees F.
2. Spray a large, oven-safe skillet with nonstick cooking spray and place over medium-high heat. Add sliced sausages and cook to warm through. Keep warm.
3. Cook pasta 2 minutes less than package instructions. Reserve ½ cup of the starchy cooking water, drain and set aside.
4. Heat a medium saucepan over medium heat. Add olive oil and garlic to the pan. Sauté garlic for about one minute, stirring constantly. Sprinkle the flour into the pot and stir to combine, cooking the flour for an additional minute.
5. Slowly pour the chicken broth into the pan and whisk until combined and no flour lumps remain. Add the milk and whisk to combine. Bring the mixture to a slow boil, whisking continuously until thickened, 1-2 minutes. Turn off heat.
6. Add spinach, ½ cup parmesan cheese, crushed red pepper flake (if using), salt and pepper. Stir to combine and melt the parmesan.
7. Add cooked pasta and spinach alfredo sauce to skillet with sausage. Stir to combine.
8. Top with remaining parmesan cheese.
9. Place in oven & bake, uncovered, for 15-20 minutes or until golden and bubbly. Quickly broil the top to brown the cheese, if desired.
10. Serve with salad, whole grain bread and additional parmesan cheese, if desired.

Notes

Make ahead by preparing up to the point of placing in the oven, and store in the refrigerator until needed or up to overnight. Additionally you could freeze this dish, at this point, thaw and then finish preparing at a later date. Bake as directed, adding a few minutes to achieve browning of the cheese and ensuring that the dish is warmed through completely.
3.5.3226

3.5.3226