This is a very quick and easy dinner to throw together, especially if you have your favorite homemade spaghetti sauce stashed in the freezer (nevermindthefacthatIjustgotlaidoffanddon’tneedtimesavingrecipesrightnow). And if you make the ricotta in the morning (or even use store-bought) then you are way ahead of the game! And pssst, did you know making your own ricotta is super easy? I sure didn’t!
Prior to my life-changing event on Friday, I was always looking for dinner shortcuts. When I saw my friend Debbie’s post for Baked Pasta with Meatballs and Spinach, I knew it was something I totally wanted to make, but didn’t have the time to bother with making meatballs. So I did the next best thing and used the meatball ingredients as the base for the pasta. In hindsight, if I had made this in my large cast-iron skillet, I could have just popped it straight from the stove top into the oven! (I didn’t have the foresight, but I’m going to remember this for sure next time.)
Sausage and Spinach Pasta with Homemade Ricotta
Adapted from The Mountain Kitchen
2 cups dried pasta (I used Mostaccioli)
8 ounces ground hot Italian sausage
6 ounces baby spinach
Ground pepper, to taste (some red chile flakes would be great too)
4 cups homemade spaghetti sauce, or your favorite jarred
1 cup shredded mozzarella (not bagged variety)
1/2 cup ricotta cheese (homemade or store bought)
Preheat oven to 350 degrees. Cook pasta according to package directions.
Meanwhile, cook the sausage in a large skillet (cast iron if you have one!) until cooked through. Drain any grease, if necessary. Leaving the sausage in the pan, add 1/4 cup water and the spinach, stirring until wilted. Season with ground pepper, to taste.
Add the spaghetti sauce to the skillet, combine, and bring to a simmer.
Pour into a large casserole dish (or leave in in the skillet if using cast-iron), then stir in the cooked pasta, half the mozzarella and half the ricotta cheese. Sprinkle with the rest of the mozzarella and place dollops of the remaining ricotta over top.
Place in oven for about 10 minutes, then turn the oven to broil and cook until golden brown on top, about 5 to 7 more minutes. Serve immediately. WOW, so much flavor for so few ingredients!
BONUS! Here’s Debbie’s recipe for Homemade Ricotta:
Homemade Ricotta
4 cups whole milk
2 cups heavy cream
1 teaspoon salt
3 tablespoons white wine vinegar or lemon juice
Add 2 layers of cheesecloth (I used meshed cotton veggie bags) over a sieve or strainer on top of a bowl. Pour the milk and cream into a saucepan and bring to a full boil, stirring occasionally. Watch it carefully so it doesn’t overboil! Turn off heat and stir in the vinegar or lemon juice and let it sit for a few minutes. Pour the mixture over the cheesecloth and allow it to drain for about 25 minutes. Then place in refrigerator for several hours or overnight. Store unused cheese in a tightly sealed container in the refrigerator.
wow – this is very healthy, rich ingredients, strong flavor.
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Thank you!
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Awesome, as usual!
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Did I read it correctly that you just got laid off? I am so sorry! How are you???
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Yes, unfortunately. I’d been there since 2001. 😦
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That is terrible! What happened? So scary.
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A typical Reduction in Force near the end of the company’s fiscal year.
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Terrible and so short sighted. So this happens at the end of the fiscal year and then they rehire on an as needed basis? Brutal! Around here, I cannot tell you the number of highly qualified people there are over a certain age, brilliant and talented and unemployed. It’s very disturbing.
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Too bad you can’t become a professional blogger. I love your blog. You are an awesome chef👩🍳
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Thank you so much, that means a lot to me!
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This looks great. I will have to try making my own ricotta cheese. It is so good when homemade. I don’t want to get my husband hooked on it though.
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Thank you! But it’s so darned easy!!!
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I love this idea Kathryn!! So much easier. Thanks for mentioning me in your post. Next time I’m going to do your version!
I hope your doing ok. Loosing a job is never easy, but I am always a firm believer that there are better things to come.
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Thank you so much Debbie. I had been there since 2001 so it’s like losing a bunch of friends, too. But I am optimistic!
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That’s all you can do.
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Looks terrific! 👍🏻😍
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Awesome, thanks!
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Awesome..sounds perfect!
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Thank you Lin!
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What a lovely dish, Kathryn! Italian sausage makes the best sauce, whether in meatballs or crumbles. I thought I didn’t have time to make meatballs either until I saw a Jamie Oliver show one day and he pinched the balls off right out of the casing and into the frying pan. Game changer! I couldn’t find his video after much searching so I made my own. Short but that’s all you need. It’s so easy! https://youtu.be/CwLffTXcAEw
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Thanks Stacy! Now that’s pretty cool! These meatballs had the spinach mixed into them, though.
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Looks very tasty – thanks Kathryn.
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Thank you Terry!
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This looks sooooo delicious! I’m so sorry to hear about you getting laid off. I hope it doesn’t cause too great of a hardship and you get to enjoy the time. I like the idea of homemade ricotta too btw.
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Thanks Jodi, all the way around! I do plan on a little “me time” before hitting the streets for a job. 🙂
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This dish is calling my name! Love everything about it… just might have to make it this week! 🙂
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Thank you Josette! I think you and your family would really enjoy it. 🙂
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Ah my friend-I am disturbed by this lay-off-NOOOOOOOOOOOOOOOOOOO!!! I know that it is hard for you at the moment (it being done so quickly, etc.) Wish you and the Hubs could come to visit his folks and us!!! As for this dish well you know Debbie is my blogging buddy for three years and I adore her!!! Winner adaptation. xoxoxo ccc
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Thank you sweetie!!! Yes, I do know you and Debbie are friends, I got introduced to her through YOU! I would love to come and visit some day. xoxoxoxo
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Oh Yeah I forgot LOL-anyhooooooooooo, hang in there. xoxoxo ccc
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I like easy. I love easy-delicious. Eureka! — As for the layoff, I’m sorry. I know you’ve heard it a million times already and I believe it to be true: One door closes … another opens. I have no doubt you’ll land on your feet.
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Thank you Adam. This is my second layoff from this company (the other one was 3 years after I started there). We’ve had layoffs probably every year for 5 years running now, so not totally surprising. And YES, you should try this. A perfect recipe for the Jimmy.
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Kathryn, you are amazingly creative. This sounds like another winner. Mega hugs!
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Woah… hold on. I missed the layoff comment, had to go back. I’m so sorry. I know that is hugely stressful. Been there. I believe with all my heart that you will be just fine. Here’s another great big hug.
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Aww shucks, thank you Teagan. It wasn’t a total surprise, we have a layoff almost every time this year. xoxoxo
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Thank you dear! xoxoxo
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I missed Debbie’s post so thanks for posting your version. Never made homemade cheese but I always buy a good quality at Whole Foods. Sorry about your layoff – companies just don’t appreciate good people 🙂
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Thank you Judi! A good store bought ricotta works just as great. And yeah, it’s all a bean counter thing at this time of year, nothing personal, right?
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This is my kind of dish! Your recipe for ricotta makes it very doable.
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Thank you Lulu! It is very simple to make. 🙂
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Oh. My. Gosh! Yumolicious! 🌿
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Thank you dear, it truly is delicious! xo
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Perhaps today a new door will open for you. Believing is Seeing. 🌟✨💫
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❤
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Looks incredible! I have to try this next week 😁
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Thanks Chef, I hope you enjoy it!
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Delicious! I love using Italian sausage in pasta sauces – it’s my go-to when I can’t be bothered to make meatballs!
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Thanks Tracey! It sure adds a great taste. 🙂
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This sounds amazing, Kathryn. I love all the ingredients and it sounds like something I can cook. I never knew that ricotta was so easy to make. I’m going to have to try it. What a treat.
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Thank you Diana, and it is SO easy too!
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Homemade ricotta is the best. I like it for breakfast with berries. Thanks for sharing your recipe.
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You are most welcome Bernadette!
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I love a pasta dish like yours and all the ingredients, especially the homemade ricotta. I am so sorry that you got laid off. Hopefully you get a better job. You would mak a great full time blogger.
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Thank you so much Gerlinde for your kind comments, I appreciate them. xoxo
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Your photos are getting better and better. This is lovely. Keep the best side out and you will be back in the employment game in no time. PMA Positive Mental Attitude (as if you need to be told)
Best,
C
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Thank you so much Conor, your words inspire me. xoxo
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This sounds divine, in fact, I am putting this on my meal plan for the week. 🙂
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That’s awesome Lynne, thank you!
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This is great. I didn’t know ricotta cheese sounds easy to make.
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And it is really good, too! Thanks Karina!
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I just live your recipes. They’re so good and easy to follow with easy to find ingredients.
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Thank you!
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Looks delicious Kathryn, you have inspired me to make some ricotta. Going to do it tomorrow. Now I’m hungry!!
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You should, it is SO easy! Thanks!
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I’ve never made homemade ricotta! This looks hearty and delicious. SO sorry about Friday. UGH. Maybe it is a sign that you should write a cookbook. Kathryn’s tips and tricks to spicy and savory treats!
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Thank you so much! Who knows what will be in my future?! 🙂
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Great photos. I can taste it just by looking at it. YUM!
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Thank you Michelle!
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It looks like so much fun to make Ricotta. Until I read this post, I had no idea how easy it is to make.
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Thanks Sheryl, it’s quite easy! You should try it!
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That is making me hungry!! Looks so yummy!
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Thank you Freda!
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So hearty and healthy! Looks delicious!
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Thank you dear Lynn! xo
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xo
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That looks great! I’ve been looking to try more recipes with ricotta cheese. Thanks for the inspiration! 🙂
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You are most welcome, glad to oblige!
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I didn’t have lunch today and this post has made me so hungry…your pasta looks great.
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Thank you Karen, it was a family favorite. 🙂
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I meant to comment earlier but I got all sidetracked because I wanted to compare your home-made ricotta to my mascarpone recipe. Very much alike but the mascarpone is quite a bit richer….I can’t wait to try it because ricotta is SOOO expensive around where the folk’s live and I have to drive into Sioux Falls, which is a huge bummer. I’m going to be making it all the time!! I’ll make this, and I’ve been wanting to make lemon ricotta pancakes…the list goes on!!
Regardless the whole dish looks/sounds amazing. Love Debbie’s blog, too, btw!!
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I was simply amazed at how easy it is to make, and the flavor is amazing! We’ve been putting it on homemade pizza lately too. THANK YOU! I’ll have to look up your mascarpone recipe. 🙂
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It’s going on my list!! 🙂
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Are you sure that’s legal … it looks far too delicious! Bootlegged Pasta is what I’m going to call it when I cook it which I legally have to!
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Oh Osyth, you are too funny! I think you would love this “illegal” food! 😀
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Oh I know I will!
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Jumped over from the Senior Salon
~~~~~~~~~~~
This looks wonderful – and I especially love the recipe for homemade ricotta. I knew it was possible but this is the first time I’ve run across a recipe for it. This post is a keeper – thanks for sharing.
xx,
mgh
(Madelyn Griffith-Haynie – ADDandSoMuchMORE dot com)
ADD Coach Training Field founder; ADD Coaching co-founder
“It takes a village to educate a world!”
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Thank you so much for such a kind response about the recipe! You would absolutely LOVE the homemade ricotta!
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I don’t keep that much milk in the house since I never drink it, so I’ll have to shop to try it, but I certainly intend to do so.
xx,
mgh
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I love the sound of that ricotta. I had never questioned how it was made before. I shall have to try it.
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Thank you so much for your kind comment! I was amazed at how easy it was to make and how great it tastes.
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Kathryn, I’m so sorry to hear about your being laid off. How frustrating, especially since you’d been there for a long while. Sending positive thoughts and hugs your way. Thinking of you! 😊💛🌻
Also, this dish looks amazing!! 🙂
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Thanks so much Tonya! I have something up my sleeve with what I’m going to do next with my life. Stay tuned to my blog!
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Sounds exciting! Looking forward to hearing more. 🙂
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I would love to make my own ricotta! Thanks for the recipe!
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It’s easy, thank you Kelly!
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