Carb lovers unite! This meal is for that day you come home from work and you wish that dinner would just make itself or you could order takeout without compromising your checking account. When this happens for a few consecutive days (which, admittedly, is often for me), 
I like to call it “a week of Mondays”. We’ve all had those busy weeks. This is a perfect 30-minute meal for those days of extreme unmotivatedness (of course that’s a word, silly)! 
I researched chicken sausage recipes because I had an overabundance in my freezer and didn’t want it to go to waste. 
Of course, the lovely Ms. Martha Stewart had a recipe that I just had to try.


Fresh out of the oven!    Need a closer look???


Baked Pasta with Chicken Sausage


  • 1 tablespoon olive oil
  • 1 medium red onion, chopped
  • 4 cloves garlic, minced
  • 1 (14.5 oz.) can diced tomatoes
  • 1 (14.5 oz.) can crushed tomatoes
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 cup heavy cream
  • 1 pound rigatoni
  • 10 ounces frozen baby spinach, thawed and drained well (can substitute 1 9-oz. bag fresh spinach)
  • 12 ounces precooked smoked chicken (or turkey) sausage, halved lengthwise and sliced 1/4 inch thick
  • 8 ounces mozzarella cheese, 4 ounces cut into 1/2-inch cubes and 4 ounces shredded
  • 1/4 cup grated Parmesan cheese


  1. Bring a large pot of salted water to a boil. Heat oil in a large skillet over medium heat. Add onion; cook until translucent, about 3 minutes. Stir in garlic. Cook for another minute.
  2. Stir in tomatoes, oregano and basil; simmer for 8-10 minutes. Add cream; cook until warmed through, about 5 minutes. Season sauce with salt and pepper to taste.
  3. Meanwhile, preheat oven to 400 degrees. Cook pasta in the boiling water until al dente, according to package instructions. (If using fresh spinach, add it to the pot of boiling pasta right at the end and cook until wilted.) Drain, and return contents to pot.
  4. Add tomato sauce, sausage, spinach and cubed mozzarella to the pot; toss to coat. Season with salt and pepper.
  5. Scoop pasta into lightly greased 9X13-inch pan (or divide evenly between two 8X8-inch pans). Top with grated mozzarella and Parmesan.
  6. Bake until browned and edges are crisp, 20 to 30 minutes.
  7. Make Ahead Instructions: Prepare recipe right up until the baking step and then cover with a double layer of aluminum foil. Freeze. Bake covered for 1 hour and 30 minutes, uncover and bake 30 minutes longer. Alternately, the dish can be prepared and refrigerated (covered) for up to 12 hours before baking. Bake as directed in the recipe, adding an additional 5-10 minutes if needed.

Recipe from Martha Stewart Everyday Food


It’s about time I posted something other than soup, right? Fall is here and my next recipe is sure to become a dinner fave… Baked Ranch Chicken. You simply can’t go wrong with this! 
Leave me a comment and tell me what you think!