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Categories:
ground Italian sausage oil onion tomatoes water tomato sauce baby spinach garlic basil oregano salt black pepper elbow macaroni Mozzarella cheese
Viewed: 13 - Published at: 5 years agoIngredients
- 1 pound ground Italian sausage Substitutions available ground beef
- 1 tablespoon oil
- 1 cup chopped onion
- 2 cans petite diced tomatoes 14 1/2 ounces each, undrained
- 2 cups water
- 8 ounces tomato sauce
- 6 ounces baby spinach leaves
- 2 teaspoons garlic powder McCormick(R)
- 1 1/2 teaspoons basil leaves McCormick(R), divided
- 1 teaspoon oregano leaves McCormick(R)
- 1 teaspoon salt
- 1/2 teaspoon black pepper McCormick(R), Coarse Ground
- 2 cups elbow macaroni uncooked
- 2 cups shredded mozzarella cheese divided
Method
- Preheat oven to 375°F. Cook sausage in large saucepan on medium-high heat. Remove sausage from pan with slotted spoon. Drain fat in pan. Heat oil in same saucepan on medium heat. Add onion; cook and stir 3 minutes or until tender.
- Stir in tomatoes, water, tomato sauce, spinach, sausage, garlic powder, 1 teaspoon of the basil, oregano, salt and pepper. Bring to boil. Remove from heat. Stir in macaroni and 1 cup of the cheese. Pour mixture into 13x9-inch baking dish. Cover with foil.
- Bake 25 minutes, stirring halfway through cooking. Remove foil. Sprinkle with remaining 1 cup cheese and 1/2 teaspoon basil. Bake, uncovered, 5 minutes longer or until cheese is melted. Let stand 5 minutes before serving.
