Recipe By : Nathalie Dupree, Well-Stocked Pantry
Serving Size : 8 Preparation Time :0:30
Categories : Dupree
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tb Olive oil
1 lb Hot Italian sausage --
- cut into 2" chunks
1 Onion -- sliced
4 cl Garlic -- chopped
1 tb Fresh rosemary -- chopped
1 tb Fresh basil -- chopped
1 tb Fresh oregano -- chopped
2 tb Red wine vinegar
1 c Dry rotini pasta
20 oz Frozen spinach --
- thawed and dried
15 oz Garbanzo beans --
- drained and rinsed
1 lb Plum tomatoes
26 oz Jar spaghetti sauce
Salt and pepper
1 c Parmesan cheese -- grated
Cook and drain the pasta. Seed tomatoes; cut into wedges.
Preheat oven to 350°F. Lightly grease a 9x13" baking pan. In a large
skillet heat olive oil over medium heat. Add sausage, onion, garlic,
rosemary, basil, and oregano and cook, stirring, until sausage is
browned, 8 to 10 minutes. Add red wine vinegar. In a large bowl toss
together pasta (1 cup = 4 oz), spinach, beans, tomatoes, spaghetti
sauce, and sausage mixture. Season to taste with salt and pepper.
Pour into prepared pan, top with Parmesan cheese, and bake until
cheese is browned and casserole is bubbly, about 30 minutes.
