This was absolutely perfect in every single way. It’s rich with flavor, slightly spicy, and a great dinner for a winter weeknight.
I will post a detailed ravioli recipe in another post – the focus of this recipe is the meat sauce.
1 small yellow onion, diced
5 large cloves garlic, minced
1 lb Italian chicken sausage (hot or sweet)
1 full jar tomato passata
2 cups spinach, roughly chopped
1 tsp granulated garlic
1 tsp granulated onion
1 tsp dried basil
1 tsp dried oregano
½ - 1 tbsp granulated sugar
Pinch red pepper flakes
Extra virgin olive oil
Kosher salt and pepper, to taste
1 lb cooked cheese ravioli
Heat a large dutch oven or pot over medium heat.
Once the pot has come to temperature, drizzle a few tbsp of olive oil into the bottom and add in the onions and garlic.
Sweat the onions and garlic until the onions become translucent. Season with salt and pepper.
Once the onions are translucent, raise the temperature to medium high and add in the chicken sausage.
Break apart the sausage using a wooden spoon, season with granulated onion and garlic and cook until browned.
As the chicken begins to brown, add in the entire jar of tomato passata [making sure to add water to the jar to add the excess], dried basil, oregano, red pepper flakes, sugar and stir. Adjust the seasoning if necessary.
Reduce the heat to a gentle simmer and cook for 20 minutes, allowing the sauce to thicken.
During the final minutes of simmering, cook the ravioli, drain and reserve a small amount of pasta water.
Raise the heat to medium once again, and add in the spinach and stir.
Skillet Pizza Pasta Bake
Author: This Gal Cooks
Recipe type: Dinner, Casserole
Cuisine: American Italian
3 hot chicken Italian sausage links, casings removed
4oz baby bella mushrooms, sliced
½ green pepper, chopped
½ red pepper, chopped
½ sweet onion, chopped
1 tbsp olive oil
13.5 oz jar of all natural pizza sauce (I used Delgrosso Pizza Sauce)
½ tbsp Italian seasoning
8oz of gluten free elbow macaroni
2 tbsp grated parmesan cheese
1 C shredded mozzarella cheese
Parsley for garnish
Cook the pasta according to package directions then set aside.
Heat the olive oil over medium heat in a large oven-safe skillet. Season the veggies with the Italian seasoning and then add them to the skillet. Cook until tender. Remove from the skillet and set aside.
Add the italian chicken sausage to the skillet and cook until browned. Be sure to break it up/crumble it as it is cooking.
Add the veggies back to the skillet. Then add the pasta and pizza sauce and mix well. Sprinkle with the parmesan and mozzarella cheeses, reserving 1 tbsp of the mozzarella cheese. Top with the pepperoni and then remaining mozzarella cheese.
Bake at 350 for 10 minutes. Then turn on the broiler and broil for 3-4 minutes or until the cheese is browned.
Serving size: 1.5 C Calories: 300 Fat: 10g Carbohydrates: 36g Sugar: 5g Sodium: 572mg Protein: 14g
3.2 mile run on this beautiful evening, plus some much needed lifting and stretching! Please note that it’s March and I ran in a TANK TOP.
Dinner was two mostly homemade and delicious pizzas (and salad). The pizza dough from Trader Joe’s is a game changer. 10/10 do recommend. The boy made one with TJ’s artichoke spread, mozzarella, spinach, and Italian chicken sausage. The other one is pesto, mozarella and feta, chicken, and grape tomatoes. Pizza = life.