Elevate your macaroni and cheese to a new level by adding crumbled sausage and spinach. Easy to prepare and sure to be a family favourite.
|3 cups||(750 mL) Dried straight cut pasta (mezzani tagliati, penne or macaroni)|
|1||(500g) Maple Leaf® Sausage Meat|
|1||(28 oz/796 mL) Can diced tomatoes, drained|
|1 cup||(250 mL) Crumbled Feta cheese|
|1.5 cups||(375 mL) Grated Gruyere cheese|
|2 tsp||(10 mL) Dried Italian seasoning|
|1 cup||(250 mL) Baby spinach leaves|
|Salt and pepper|
|1 cup||(250 mL) Milk|
|1 cup||(250 mL) Bread crumbs|
|.33 cup||(80 mL) Melted butter|
PREHEAT oven to 375 °F (190 °C). Lightly coat a 9 X 13 inch (3.5 L) rectangle baking dish with non-stick cooking spray.
COOK pasta in boiling salted water according to package directions. Drain, set aside.
REMOVE casing from sausage and cook in a large skillet over medium-high heat. Use back of a wooden spoon to break up the sausage meat. Cook for 10-12 minutes or until completely browned. Remove from heat and set aside.
COMBINE pasta, sausage meat, tomatoes, Feta, Gruyere, Italian seasoning, spinach, salt and pepper in a large bowl. Transfer to prepared baking dish. Pour milk over the pasta mixture. Cover with aluminum foil and bake for 15 minutes.
COMBINE breadcrumbs and melted butter. Remove pasta bake from the oven, uncover and sprinkle with breadcrumb mixture. Bake an additional 30-35 minutes or until golden brown on top.
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