If you need supper in a hurry, pasta is often a good option because it cooks so quickly. The recipe I’m sharing today came together in about 25 minutes, but it tastes like one of those dishes that took a long time to make! Oh my word, this is delicious!
The list of ingredients is small, too. I had all the ingredients on hand when I stumbled across this recipe. Pasta, sausage, tomatoes and some half and half all come together to make a satisfying and filling main dish! I can’t wait to make this again!
I found a recipe but tweaked it to our preferences. Here’s how I made it…
Pasta with Italian Sausage and Tomato Cream Sauce
12 oz. pasta – I used what I had – Elbow, but Ziti or rigatoni would be perfect
12 oz Italian sausage – I used mild
1 tablespoon olive oil
1/2 medium onion diced
3 cloves garlic minced
14.5 oz can diced tomatoes
1 cup fat-free half and half
2 cups fresh baby spinach or frozen works too!
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
1/3 cup grated Parmesan cheese
Bring a large pot of water to a boil, salt the water. Add the pasta and cook according to package instructions. While the pasta is cooking begin the sauce.
In a large sauté pan, heat the olive oil over medium-high heat. Brown the Italian sausage and the onion, saute until translucent. Add the garlic and saute another minute.
Add tomatoes, simmer and reduce the liquid by half.
Lower the heat, stir in the half and half, spinach, salt, pepper. Simmer until the cream is heated and the spinach is wilted. Add the Parmesan cheese and simmer until the sauce has thickened slightly.
Season to taste with salt and pepper.
Drain the pasta, add to the sauce and stir to combine.
This meal needs a nice piece of bread to go along with it. I served a dish of applesauce instead of salad. It was a wonderful, fast meal!
I’m not a big pasta fan, but this recipe might change that!
I hope you’ll make and enjoy this quick and delicious recipe!
You don’t have the time to fuss with the assembly…
here’s what you need to do: Make Spaghetti Pie! This recipe was introduced to me almost ten years ago and it has become a staple in our house (meaning I make it a couple times a year, due to my love for fixing new recipes!). Recently I made it as I’m trying to thumb through my blog recipe file and make some of the dishes we loved. Take a look at this fork-full!
I love the blessing of cooking food for other people. When I recently made a meal for a family whom we love, I knew that they were fans (especially one of their daughters) of Ina Garten’s recipes. So I made up a menu of mostly all her recipes and set to work. I made one BIG blunder..,read on to see what I did!
I recently needed to fix a meal for a couple who had spent many days and nights in the hospital. They needed a nourishing, comforting meal. That’s when I jumped on my blog’s recipe index to look for my long-time favorite recipe for Meatloaf. I mean you can’t get more comforting than meatloaf and the trimmings for a great home cooked meal, right? It was then that I was shocked to find that I have never shared that recipe here on my blog! What? I’ve been making it for YEARS!
I will fix that need today and share this incredibly easy and yummy meatloaf!It’s from Taste of Home and it’s called “Mom’s Best Meatloaf” for a reason! It’s not over-seasoned; it’s just right!
To accompany the meatloaf, I made the best macaroni and cheese I’ve ever had. A sweet friend at church brought this cheesy heaven to my husband and me when we were caring for my mother-in-law in several years ago. I asked my friend for the recipe, and also if she minded if I shared it with you! She happily passed it on. Thank you, Bethany!
In a large bowl, combine the first 11 ingredients. Crumble beef over mixture and mix well. Press into an ungreased 8-in. x 4-in. loaf pan.
Bake at 350° for 1 hour. Drizzle top of loaf with ketchup; bake 15 minutes longer or until a meat thermometer reads 160°.Yield: 6-8 servings.
My Favorite Ever Macaroni and Cheese
1 (8 ounce) package elbow macaroni
1 (8 ounce) package shredded sharp Cheddar cheese
1 (12 ounce) container small curd cottage cheese
1 (8 ounce) container sour cream
1/4 cup grated Parmesan cheese
salt and pepper to taste
1 cup dry bread crumbs
1/4 cup butter, melted
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil, add pasta, and cook until done; drain.
In 9×13 inch baking dish, stir together macaroni, shredded Cheddar cheese, cottage cheese, sour cream, Parmesan cheese, salt and pepper. In a small bowl, mix together bread crumbs and melted butter. Sprinkle topping over macaroni mixture.
Bake 30 to 35 minutes, or until top is golden.
This meal is comfort heaven! Make it for someone who needs some love – or make it for your own family to show your love!