Ingredients
- 1 lb Italian sausage (mild or hot)
- 1 jar marinara sauce
- 1 lb pasta
- 2 cups spinach
- 1 bell pepper
- 1/2 cup Parmesan cheese
- Salt (for seasoning the pasta water)
Instructions
- Bring a large pot of water to a boil.
- Once boiling, generously season with salt and let it return to a boil.
- Meanwhile, in a large skillet, remove the sausage from its casings (make a slit down the middle to remove it easily).
- Cook the sausage, breaking it up with a spoon, until fully cooked, about 6 minutes.
- Add the pasta to the boiling water and cook 1 minute less than the package instructions, for al dente.
- Roughly chop the spinach and set aside. Dice the bell pepper and add it to the sausage skillet, cooking another 3 minutes.
- Add the jar of marinara sauce to the skillet and stir.
- Drain the pasta and add it to the skillet with the sauce, then stir in the chopped spinach.
- Top with shredded parmesan cheese and serve.
- Store leftovers in an airtight container in the fridge for up to 4 days.
Notes
Make ahead: you can make this earlier in the day; cook the noodles a few minutes less than the package says, store the full pot in the fridge, and reheat gently with a splash of water. Slow cooker method is in the post below. Substitutions: use turkey or chicken sausage for a lighter dish, any pasta shape (gluten-free works too), and add extra veggies like mushrooms, zucchini, kale, or cherry tomatoes.
Nutrition
Calories: 700kcalCarbohydrates: 82gProtein: 33gFat: 28gFiber: 5g