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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cook Method: Stove
Cuisine: Italian
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Baked Penne And Sun-Dried Tomato Sausage With Ricotta

Recipe Tags: Pasta Recipes

Date Added: December 08, 2009

Ingredients:

1 Pound Penne Pasta (short tubes)
2 Tablespoons Extra Virgin Olive Oil or more
4 Unit Dried Tomatoes sliced
3 Cups Spinach coarsely chopped
3/4 Pound Fresh Tomato coarsely chopped
1 Pound Low Fat Ricotta Cheese
1 Unit Pepper to taste
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Directions:

1. Preheat oven to 350 F While pasta is cooking to al dente, heat olive oil in a skillet.

2. Saute sausage 2 to 3 minutes. Add spinach and cook until wilted.

3. In a large mixing bowl combine sausage, spinach, tomatoes and ricotta.

4. Mix pasta with other ingredients in a bowl. Adjust seasoning to taste.

5. Place in a shallow baking dish and bake for 20 minutes or until cheese is bubbly.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Tomato, Cheese, Sulfites, Olive Oil allergies.
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