Italian Cheesy One-Pot Casserole
Italian Cheesy One-Pot Casserole
Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage, casings removed
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 1 28-ounce can canned diced tomatoes, undrained
- 1 15-ounce can tomato sauce
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes, or to taste
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces short pasta, such as penne or rotini, uncooked
- 2 1/2 cups chicken broth
- 5 ounces fresh spinach
- 1 1/2 cups mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, grated, for garnish
Instructions
- 1
Heat olive oil in a large, oven-safe pot or Dutch oven over medium-high heat. Add the Italian sausage, breaking it up with a spoon, and cook until browned, about 5-7 minutes. Drain any excess grease.
⏱️ 7 min
- 2
Add the chopped yellow onion to the pot and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
⏱️ 5 min
- 3
Stir in the diced tomatoes (undrained), tomato sauce, dried oregano, dried basil, red pepper flakes, salt, and black pepper. Bring the mixture to a simmer.
⏱️ 3 min
- 4
Add the uncooked short pasta and chicken broth to the pot. Stir well to combine. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 12-15 minutes, or until the pasta is al dente, stirring occasionally to prevent sticking.
⏱️ 15 min
- 5
Stir in the fresh spinach until it wilts, about 1-2 minutes.
⏱️ 2 min
- 6
Remove the pot from the heat. Sprinkle the shredded mozzarella cheese evenly over the top of the casserole. Cover the pot with a lid or foil and let it sit for 5 minutes, or until the cheese is melted and bubbly.
⏱️ 5 min
- 7
Garnish with grated Parmesan cheese before serving. Serve hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Italian Cheesy One-Pot Casserole
- 1 tablespoon olive oil
- 1 pound Italian sausage, casings removed
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 1 28-ounce can canned diced tomatoes, undrained
- 1 15-ounce can tomato sauce
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes, or to taste
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces short pasta, such as penne or rotini, uncooked
- 2 1/2 cups chicken broth
- 5 ounces fresh spinach
- 1 1/2 cups mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, grated, for garnish
Instructions
- 1
Heat olive oil in a large, oven-safe pot or Dutch oven over medium-high heat. Add the Italian sausage, breaking it up with a spoon, and cook until browned, about 5-7 minutes. Drain any excess grease.
⏱️ 7 min - 2
Add the chopped yellow onion to the pot and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
⏱️ 5 min - 3
Stir in the diced tomatoes (undrained), tomato sauce, dried oregano, dried basil, red pepper flakes, salt, and black pepper. Bring the mixture to a simmer.
⏱️ 3 min - 4
Add the uncooked short pasta and chicken broth to the pot. Stir well to combine. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 12-15 minutes, or until the pasta is al dente, stirring occasionally to prevent sticking.
⏱️ 15 min - 5
Stir in the fresh spinach until it wilts, about 1-2 minutes.
⏱️ 2 min - 6
Remove the pot from the heat. Sprinkle the shredded mozzarella cheese evenly over the top of the casserole. Cover the pot with a lid or foil and let it sit for 5 minutes, or until the cheese is melted and bubbly.
⏱️ 5 min - 7
Garnish with grated Parmesan cheese before serving. Serve hot.
⏱️ 1 min