I can’t believe it’s Wednesday already and this is my first post of the week! Things have been a bit chaotic lately as I prepare for my new job and wrap things up at my current company. Lots to do, I tell you!
I haven’t had much time to cook lately but I have a few things up my sleeve for this week that I think you’ll enjoy. First of all, here’s a quick and easy weeknight dinner. I actually make this dish about once a month (it’s that easy, and that good!) but this time there’s a twist.
Bertolli sent me two of their new pasta sauces. I am a huge fan of Italian food and, really, anything with red sauce, so I was excited. I have made my own pasta sauce a few times (my Grandmother’s recipe!) but I have nothing against using a jarred pasta sauce to save time.
Having a marketing and PR background, I love creative packaging and advertisements. As I opened the box from Bertolli, I immediately noticed their creative packaging which was designed like a fancy menu. Loved it!
Inside the box were two jars of Bertolli’s new sauces, Spicy Arrabbiata (red sauce) and Four Cheese Rosa (alfredo sauce). I always choose tomato sauce over cream sauces so I decided to first incorporate the Arrabbiata sauce into my Italian dish. To give the sauce a proper review, however, I first tasted the sauce on it’s own. It had a nice traditional tomato sauce flavor with the perfect amount of spiciness for me. I’m a mild-to-medium salsa girl, if that helps you understand the level of spice! I enjoyed the flavor because it tasted clean and natural with little added sweetness.
I incorporated the sauce into a Pasta & Chicken Sausage Bake. It’s a great healthy recipe that I almost always have the ingredients on hand for. The spicy tomato sauce was a nice addition. I know you’ll enjoy it, too!
Pasta & Chicken Sausage Bake
2 c. whole wheat pasta
2 links cooked chicken sausage, cut into rounds (I used Al Fresco Sweet Italian Style – a favorite of mine!)
1 c. spinach (I used frozen)
1 c. tomato sauce (I used Bertolli’s Spicy Arrabbiata)
2 Tbsp. grated Parmesan cheese
1/2 c. low-fat shredded mozzarella cheese
1. Preheat oven to 400*.
2. Cook pasta according to directions. (If using frozen spinach, add it in the last two minutes of cooking pasta to thaw a bit).
3. Drain pasta (and spinach, if applicable).
4. In a casserole dish, add pasta, spinach, chicken sausage, tomato sauce and grated Parmesan cheese. Toss with a spoon until well combined.
5. Top with shredded mozzarella cheese.
6. Cover with foil and bake for 15 minutes.
7. Remove from oven, remove foil, and return to oven for an additional five minutes until cheese is bubbly.
8. Serve immediately and enjoy!
How has your week been going so far? I hope it’s flying by for you! Beside things at work, I was able to run 3.5 miles yesterday without pain! Let’s hope I continue on that route.
And looking ahead to this weekend, it’s supposed to be in the high 40’s in Boston! Spring is coming, spring is coming!