28 Feb Pasta Bake with Kachema Chicken Sausage, Cheese & Spinach
Try this one-skillet pasta dinner with chicken sausage, cheese, and spinach! Takes only 30 minutes to make. You can find our amazing Roast Chicken Sausages at any Pick n Pay.
For the marinara sauce:
- 1 1/2 tablespoons olive oil
- 1 1/2 cups (180g) diced red onions
- 2 cloves garlic, minced
- 1 795g can of crushed tomatoes
- 1 tablespoon honey or sugar
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1 teaspoon dried oregano
Preheat the oven to 180C.
Heat 1 1/2 tablespoons of olive oil in a large oven-safe pan over medium-high heat. Add the onions and cook for 3 to 4 minutes, stirring occasionally, until the onions are softened and translucent. Add the minced garlic and cook for 30 seconds. Add crushed tomatoes and cook until the sauce starts bubbling at a rapid simmer, 1 to 2 minutes.
Reduce heat to low and let the sauce continue slowly simmering for 5 to 7 minutes, stirring occasionally. Mix in honey, parsley, basil and oregano and cook for another minute. Season sauce with salt to your taste. Turn off heat. (Makes 2 1/2 to 3 cups; keeps 4 to 5 days refrigerated or 3 months frozen.)
Bring 8 cups of water to boil in a pot. Season with a generous pinch of salt. Once the water boils, add pasta and cook for 7 to 9 minutes, depending on how you like your pasta. Drain and run pasta under cold water. Set aside.
Heat 1 1/2 tablespoons of olive oil in a large oven-safe pan over medium-high heat. Add the chopped sausage and cook for 5 to 7 minutes, until the meat is cooked through. Add marinara sauce and heat for a minute. Add spinach and fold it into the sauce. The spinach should start wilting in 30 seconds.
Add pasta to the pan and stir until combined. Top with mozzarella cheese. Put the oven-safe pan in the oven and bake for 10 to 12 minutes until the cheese is bubbly and slightly browned at the edges. For a quicker alternative, skip the oven and just stir the cheese into the pasta until the cheese is melted.
Season with salt and pepper to taste. Serve hot!