Italian Sausage & Spinach Pasta Bake

My husband Chris' favorite! The original recipe calls for chicken instead of Italian sausage. Both are good in the dish but this is how Chris likes it.

Italian Sausage & Spinach Pasta Bake

8 ounces Rigatoni Pasta cooked according to package directions Al dente (or your favorite pasta)

1 tbs Olive Oil

1 cup finely chopped onion

1 10 ounce Package frozen spinach thawed

3 cups Italian sausage ( you can get mild to hot which ever you prefer)

1 14.5 ounce can Italian style diced tomatoes

1 8 ounce container chive and onion cream cheese

1/2 tsp salt

1/2 tsp pepper

1 1/2 cups mozzarella cheese shredded

Oven 375

Cook onion in the olive oil in pan in the oven for 15 min until tender.

Cook sausage and drain.

Drain and chop spinach. To drain well press between paper towels and wring out over the sink.

Combine everything. and cover with cheese.

Bake covered for 30 min and uncovered for 15 min until bubbly.

Stromboli's

Stromboli's

1/3 cup Sugar

2 tbs yeast

1/2 cup oil

1 1/2 cup warm water

1 egg beaten

1/2 tsp Salt

4-5 cups Flour

1-2 packages of Pepperoni ( I like turkey pepperoni)

Package of 12 or more string cheese

Mix Sugar yeast, oil and water and let stand for about 5 minutes. Add egg.

Mix 4 cups of flour with salt and add to yeast mixture. Add enough for soft dough. I usually have to add almost the whole other cup. Use or let rise for 10-15 minutes.

Spread plum size chunks in to about 6 inch in diameter circles. Place 5 pepperonis and 1/2 a piece of string cheese in dough and fold up like an egg roll. Pinch and seal. Allow to rest for 10 min.

Bake 375 for 12-15 minutes until barely golden brown.

Rub hot Stromboli's with butter and sprinkle with Garlic salt.

Make Approximately 24 depending on how big your chunks of dough are. I can usually get up to 30.