recipes

SAUSAGE & PESTO BAKED SPAGHETTI

Are you tired of cooking the same meals? Are you looking for something loaded with flavor? Me too, and this is what I found.

Unless you are a professional chef, you are probably like me and have a handful of recipes that you always fall back on. Some recipes are for fast meals on busy days, others are comfort foods, and still others you have made so often you can make them in your sleep. I have reached a point that I really, I mean REALLY want to try new things. I’m looking for bold, flavorful meals made with ingredients I usually have on hand. This recipe ticks both those boxes.

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INGREDIENTS
1 lb sausage, Italian OR bulk breakfast
8 oz spaghetti
6 oz basil pesto
8 oz Ricotta cheese
1 1/2 cups Mozzarella cheese, divided
1 cup Parmesan cheese, freshly grated, divided
pinch of red pepper flakes

Cook the spaghetti for 1-2 minutes less than the instructions suggest. Drain well but reserve one cup of the cooking water.

Crumble the sausage into a saute pan and cook until no longer pink. I used our fresh breakfast sausage. It was a medium heat sausage.

In a large bowl add the Ricotta cheese, pesto, half the Mozzarella, and half the Parmesan cheese and mix well. Add the sausage, noodles, and red pepper flakes and stir until thoroughly combined. If the mixture seems too dry, add a little of the reserved liquid until you reach the desired consistency.

Place the spaghetti into a lightly buttered baking dish. Sprinkle with the remaining Mozzarella and Parmesan cheese.

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Bake in a preheated 400-degree oven for 20-25 minutes until the cheese has melted and slightly browned.
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Served with a salad and garlic bread, it was delicious.

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