Spinach and Sausage Mostaccioli

Mostaccioli is a fantastic pasta choice to pair with thick, chunky sauces. It is similar to the ridged Penne noodles, but has a smooth surface.



For this dish, I blended in spinach, sausage, and juicy tomatoes to cooked Mostaccioli.If you're more of a mushroom fan, substitute the spinach with some grilled mushrooms.

This is also a great way to use up leftover sausages, chicken, or cooked ground beef.



What you need (To serve 2-4 people):
1/2 box of Mostaccioli cooked
3 Italian Sausages, cooked (See the Sausage and Peppers post if you need help.)
1 can of Italian diced tomatoes
1-2 Cloves of Garlic, sliced
1 small can of tomato sauce (If it is not pre-seasoned, check out the nubsauce recipe for ideas.)
1/2 of frozen spinach

Top with Parmesan Cheese, and Fresh Basil

Step 1. Boil half a large pot of water, for the pasta. In the sausage is not cooked, start it now in a pan of water.

Step 2. When the large pot is boiling, add the Mostaccioli (they take about 9-10 minutes to cook). The sausage should be ready to turn now. You have about 5 minutes before you need to come back.

Step 3. Cut up the sausage, and drain the pan. I like to cut the sausage into oblong pieces.

Step 4. Return the sausage to the pan to brown. You do not need to add oil, sausages are greasy enough. Add the spinach, and garlic to the pan with the sausage.

While the sausages are browning, and the spinach is cooking, add the canned tomatoes and the tomato sauce to the drained Mostacioli. Stir.

Step 5. Add the sausage and spinach to the Mostaccioli, and mix it evenly.

**Tip** To stop the pasta from continuing to cook after you drain the water, rinse it with cold water for about 8 seconds. Your pasta will still be hot!

Enjoy! :)



More Pasta Ideas!
Manicotti Made Easy, Spinach and Sausage Mostaccioli, WoW Ziti Dinner, Midsummer Special! Spinach Ziti, Nubsauce, My Favorite Ravioli, Chicken and Mushroom Linguine, FTW Lasagna, North American Goulash.