Sausage & Spinach Alfredo Casserole

Laura Fadeley

By
@lmfade81

This recipe is quick and delicious for a wholesome family dinner! You can add hot sauce or siracha to the mix if you want to heat things up a bit. I use all the low fat, light and low sodium versions of everything listed in the ingredients. It's super yummy reheated and can sometimes last for two dinners if you pair with a side salad. Kid tested - mother approved!


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Comments:

Serves:

6-8

Prep:

15 Min

Cook:

20 Min

Method:

Bake

Ingredients

1 box
tri-color bowtie pasta
1/2 lb
mild lean ground sausage
15oz jar(s)
light roasted garlic alfredo sauce
1/2 bag(s)
frozen chopped spinach, thawed, drained
4 oz
pepper jack cheese, grated
3 c
low-fat mozzarella cheese, shredded
1 pinch
salt and pepper

Directions Step-By-Step

1
While oven is preheating to 350 degrees, cook pasta until tender and drain. Cook sausage until there is no pink left and drain any grease (shouldn't be much with lean sausage). Thaw spinach under cool water and squeeze excess water out.
2
Mix spinach, sausage, shredded pepperjack cheese and Alfredo sauce in 11 x 13 casserole dish. (After emptying the alfredo sauce jar I usually add a splash of hot water into the jar and put the lid back on and shake around to get the excess sauce and then add that to the mix also.) Sprinkle mozzarella over the top and season with salt and pepper.
3
Bake at 350 for 10 minutes or until cheese is melted. Then broil for about 10 mins until the mozzarella slightly browns and gets crispy. Let cool for 5 minutes before serving hot.

About this Recipe

Course/Dish: Pasta, Casseroles
Main Ingredient: Pasta
Regional Style: American
Dietary Needs: Low Fat, Low Sodium, Soy Free
Other Tags: Quick & Easy, For Kids, Healthy