The other day I was out doing my grocery shopping, and Meijer had the large bags of spinach on sale cheaper than the small bags. So logically, I bought the gigantic bag. Because I hate to throw food away, we've been eating spinach with every meal. And let me tell you, I'm starting to run out of ideas here on how to cook it. But then I remembered that I picked up some chicken sausage (with garlic and mozzarella) that would be perfect with pasta. My first thought was to do stuffed shells, but I was out of large shells. Making the most of what I had on hand, I used lasagna noodles. A little unorthodox, but it ended up being a great dinner.
What you'll need:
3 lasagna noodles, cooked al dente
8 oz ricotta cheese
4 cups fresh spinach
Sausage, cut into pieces
While the noodles are cooking, put the spinach in the food processor and process until it looks like lawn clippings, as my husband likes to call it.
Add in ricotta cheese and process until smooth.
You'll have some of this left over, but it's great to add to just about any pasta dish and it will keep for a couple days. Now, lay out one lasagna noodle and cut into thirds. Scoop about 2 tablespoons of the spinach/cheese mixture into the noodle and roll up.
Lay in the bottom of a 9" pie plate. Repeat. Add in sausage.
Pour spaghetti sauce on top and sprinkle on Parmesan cheese.
Bake at 375 for 35 minutes, or until bubbly and cheese has started to brown.
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