baked pasta with sausage, three cheeses, and spinach

How To Make baked pasta with sausage, three cheeses, and spinach

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  Step 1
  Gather your ingredients.
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  Step 2
  Take four ramekins (or similar heat-proof dishes) about 4.5 x 2 inches, and rub the interiors with olive oil (a paper towel soaked in the oil is an easy way to accomplish this).
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  Step 3
  Chef’s Tip: A ramekin that’s 4.5 inches in diameter by 2 inches tall will hold exactly 1 cup of yummy ingredients.
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  Step 4
  Gather the three cheeses. Minus the 4 reserved tablespoons of Pecorino Romano.
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  Step 5
  Combine the ricotta, Pecorino Romano (minus the 4 tablespoons that you reserved), and the mozzarella in a small bowl.
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  Step 6
  Divide the cheese mixture into two equal halves.
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  Step 7
  Chef’s Note: What is Pecorino Romano? It’s a hard, salty (very salty) Italian cheese, made out of sheep's milk (pecora, is Italian for sheep).
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  Step 8
  Remove the sausage from the casing, and place in a sauté pan over medium heat.
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  Step 9
  Cook the sausage; breaking it up into small pieces with a wooden spoon, as it cooks.
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  Step 10
  Chef’s Tip: Since the sausage is going to cook with the other ingredients in the oven, just cook it until it’s no longer pink.
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  Step 11
  Remove the sausage from skillet, and allow it to drain on a paper towel.
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  Step 12
  Pour out any remaining grease from the skillet, and discard.
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  Step 13
  Add a bit of olive oil to the skillet, and sauté the garlic for about a minute, over medium heat.
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  Step 14
  Chef’s Note: Be careful not to let the garlic burn.
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  Step 15
  Add the spinach, and season with a bit of salt and pepper.
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  Step 16
  Continue to cook for an additional 2 minutes.
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  Step 17
  Chef’s Tip: Keep the garlic and spinach active in the skillet (keep stirring), until most of, the moisture has evaporated.
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  Step 18
  Add the sausage back into the skillet, and combine with the spinach.
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  Step 19
  Add the marinara sauce, reduce the heat to medium low.
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  Step 20
  Simmer the ingredients for 3 or 4 minutes.
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  Step 21
  Chef's Tip: During this time, season the mixture to taste. If you do it now, the sauce will taste seasoned... If you do it after the dish is cooked, it will taste salty.
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  Step 22
  Chef’s Note: There are a lot of good marinara sauces out there; including home made (which would be my choice). Pick a sauce that you’re happy with.
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  Step 23
  Remove the skillet from the heat, and divide the sauce into two equal halves.
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  Step 24
  Throw a pinch of salt into a pot of water, bring to a lively boil, and then add the pasta.
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  Step 25
  When the pasta comes back to the boil, read the instructions for cooking al dente, and then reduce the time by 3 to 4 minutes.
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  Step 26
  Chef’s Note: The pasta is going to bake in the oven, so we want it only partially cooked.
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  Step 27
  Drain the pasta into a colander, and rinse in cool (not cold) water to stop the cooking process.
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  Step 28
  Divide the pasta into two equal halves. You should now have two halves of pasta, sauce, and the three cheese mixture. Plus the four tablespoons of reserved Pecorino Romano cheese.
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  Step 29
  ASSEMBLY TIME
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  Step 30
  Take one of the bowls of pasta, and divide it equally between the four ramekins.
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  Step 31
  Take one of the bowls of 3-cheese mixture, and divide it equally between the four ramekins (on top of the pasta).
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  Step 32
  Take one of the bowls of sauce, and divide it equally between the four ramekins.
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  Step 33
  Chef's Note: Use your fingers to press the mixture into the ramekins.
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  Step 34
  SECOND APPLICATION
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  Step 35
  Divide the remaining pasta between the four ramekins.
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  Step 36
  Divide the remaining cheese between the four ramekins.
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  Step 37
  Divide the remaining sauce between the four ramekins.
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  Step 38
  Sprinkle a tablespoon of the reserved Pecorino Romano on the top of each one of the ramekins.
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  Step 39
  Place a rack in the middle position, and preheat oven to 375f (190c).
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  Step 40
  Put ramekins into the preheated oven and allow to bake for 20 to 25 minutes, or until the cheese on top begins to brown.
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  Step 41
  Remove from oven and allow to rest for 10 minutes before servings. Enjoy.
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  Step 42
  Keep the faith, and keep cooking.
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