Happy Easter! I hope you enjoy the day with family and take a moment to reflect on the life and Atonement of our Savior, Jesus Christ.
If you’re worried I’ve posted too many pasta dinners lately, don’t be — I’ve been taking a break from desserts to cut back on sugar and save time. It’s easier for me to test and photograph new savory meals than spend hours baking. That said, I did slip in a dessert post between dinners to keep things balanced. New dinner ideas are always welcome, right?
Kielbasa or smoked sausage is a favorite in our kitchen. It’s economical — typically $2 to $3 per pound — and a tasty change from routine chicken or ground beef dinners.
One of our top kielbasa recipes is Quick Sausage Jambalaya—packed with vegetables, rice and a little heat. In summer we enjoy smoked sausage grilled in foil with seasonal vegetables and seasonings, served over Garlic Parmesan Orzo. Kielbasa is versatile and pairs well with many flavors.
This Kielbasa Pasta Bake is a newer recipe for us, but it turned out excellent and makes a generous amount. It’s ideal for larger families or hungry teenagers, and it’s not expensive to prepare. The dish combines a cheesy pasta base, Italian-seasoned tomato sauce and ribbons of spinach for a comforting, flavorful meal.
Kielbasa Pasta Bake
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Ingredients
- 1 Tbsp olive oil
- 1 medium red onion, diced
- 4 cloves garlic, minced (about 2 tsp)
- 28 oz can crushed tomatoes
- 8 oz can tomato sauce
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp garlic powder
- ½ cup half & half
- 10 oz bag fresh spinach, thinly sliced
- 12 oz pasta
- 12 oz package Kielbasa or Turkey/Chicken Sausage, halved lengthwise and sliced ¼” thick
- 2 cups shredded mozzarella, divided
- ½ cup shredded parmesan
Instructions
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In a large stockpot, heat the olive oil over medium heat. Sauté the diced onion and minced garlic until the onion is translucent. Stir in the crushed tomatoes, tomato sauce, oregano, basil, and garlic powder. Add the half & half and the thinly sliced spinach, stirring until the spinach wilts. Reduce heat and simmer, keeping the sauce warm and stirring occasionally.
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Cook the pasta until about 1 minute before al dente, then drain. Fold the pasta into the sauce, add the sliced kielbasa (or turkey/chicken sausage) and 1 cup of the shredded mozzarella. Mix thoroughly so the pasta and sausage are evenly coated.
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Transfer the mixture to a greased 13×9-inch baking pan. Sprinkle the remaining 1 cup mozzarella and the ½ cup parmesan evenly over the top. Bake uncovered at 400°F (200°C) for 20–30 minutes, until the sauce is bubbly, the cheese is golden, and the casserole is heated through. Let rest a few minutes before serving.
Notes
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