Skip to content

Rotini sausage bake

Ingredients

  • Green pepper, chopped
  • Mushrooms, chopped
  • Baby spinach
  • Garlic, 8 cloves, minced
  • 2 roma tomatoes, diced
  • 1.5 cups Fontina cheese, shredded
  • Hot Italian sausages
  • 2 cans Amy’s mushroom bisque
  • 1lb Rotini

Instructions

Cook rotini. But before you do, get the sauce going — it can wait for the pasta, but the pasta cannot wait for the sauce. 

Fry sausages, until browned and 90% cooked (they will finish off in the baking phase). Remove sausages from pan and cut into chunky slices, keep aside.

Fry mushrooms and green pepper. Add oregano and black pepper, garlic, spinach and tomatoes, fry a minute or two until fragrant and spinach has wilted.

Stir in soup and 1 cup cheese — warm through until cheese is melted.

Add drained rotini and put everything in a casserole dish and sprinkle over remaining cheese.

Bake for 15-20 minutes at 350F.

Notes

Made this and forgot to add spinach. Tasted amazing. IDK if it even needs the spinach but would be nice to try. Might also be good with some red onion, maybe some olives. 

Used Whole Foods sausages and cheese and it was a different dish — much less tasty. Stick with Boulder sausage and Lucky’s fontina.

Nutrition

Estimated, per serving

  • Servings: 6
  • Serving size: ~1.5 cups casserole
  • Calories: 640
  • Protein: 28 g
  • Carbs: 65 g
  • Fat: 29 g
  • Saturated fat: 13 g
  • Fiber: 4 g
  • Total sugar: 4 g
  • Sodium: 1200 mg