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Ingredients
- olive oil spray
- 1/2 c grated pecorino romano cheese
- 8 oz fat free ricotta
- 8 oz part skim shredded mozzarella cheese
- 14 oz sweet Italian chicken sausage casing removed
- 12 oz whole grain or low carb pasta
- 1 t olive oil
- 2 cloves smashed garlic
- 10 oz pkg frozen chopped spinach thawed and squeezed of excess moisture
- salt and pepper to taste
- 4 cups Quick Marinara sauce (shorts and hints) or your favorite jar marinara
Details
Preparation
Step 1
heat oven to 375
bring large pot of salted water to boil
mix ricotta, 6 T pecorino and half the mozzarella in a medium bowl
meanwhile in large skillet brown sausage breaking into small bits and set aside-add oil and saute garlic 1 min-add spinach and season with salt and pepper-cook 1 min-return sausage to skillet and add marinara-cook on low 2-3 mins
cook pasta to al dente directions less 4 minutes-drain and return to pot
put 1/2 the pasta in baking dish-top with half the meat sauce
spoon ricotta evenly over meat layer
cover with remaining pasta then remaining meat sauce
top with remaining mozzarella and pecorino
cover with foil and bake 20 min
uncover and bake 7-10 min more
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