Creamy Spinach Sausage Pasta

     My kiddos have been on a spinach kick the past couple of weeks which makes me very happy!  Their absolute favorite way to eat it is as a side.  I saute fresh spinach with some garlic in a couple tablespoons of butter then finish off with a little salt & fresh Parmesan cheese.   I have also been trying out some new recipes that have spinach.  This Creamy Spinach Sausage Pasta recipe caught my eye in an old Taste of Home casserole magazine (One of my favorite magazines!)

It looked and sounded so easy and delicious, and it turned out even better than I expected!  My 6 year old took 1 bite and got out of his chair to come give me a high-five!  LOL!

Creamy Spinach Sausage Pasta

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Ingredients

• 3 cups uncooked rigatoni pasta
• 1 lb Italian sausage, casings removed
• 1 onion, diced
• 2 cloves garlic, minced
• 14.5 oz Italian style diced tomatoes, undrained
• 1 package (10 oz) creamed spinach, thawed
• 1 package (8 oz) cream cheese, softened
• 2 cups shredded mozzarella cheese, (divided)
• fresh Parmesan cheese
• chopped fresh basil

Instructions

Preheat oven to 350 degrees.

Cook pasta according to package directions.

Meanwhile in a dutch oven cook crumbled sausage with onion until no longer pink. Add garlic the last minute or 2. Drain off excess grease. Stir in tomatoes with juice, spinach, cream cheese and 1 cup of the mozzarella cheese. Stir until combined then toss with cooked pasta. Transfer to a greased baking dish. Cover tightly with foil. Bake covered for 35 minutes. Remove foil and top with the rest of the mozzarella cheese. Bake 10 minutes longer or until cheese is melted. Top with freshly shredded Parmesan cheese & fresh basil.

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