Save this Skinny TasteSee original recipe on

Baked Pasta With Sausage And Spinach

Baked Pasta With Sausage And Spinach


  • olive oil spray
  • 1/2 cup grated pecorino romano
  • 8 oz fat-free ricotta
  • 8 oz part-skim mozzarella, shredded
  • 14 oz uncooked sweet italian chicken sausage, removed from casing
  • 12 oz high-fiber or low carb rigatoni pasta
  • 1 tsp olive oil
  • 2 cloves smashed garlic, roughly chopped
  • 10 oz package frozen chopped spinach, thawed and squeezed of excess liquid
  • salt and fresh pepper to taste
  • 4 cups quick marinara sauce