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  • Prep
    5 min
  • Total
    35 min
  • Servings
    4 - 6

Rigatoni with Sausage, Spinach, and Medium Cheddar Cheese

It’s a fact… au gratin dishes are always a top choice (especially on weeknights). And this recipe for rigatoni with sausage, spinach, and Medium Cheddar cheese is no exception. An easy to prepare, one-plate meal that’s filled with vegetables and with Medium Cheddar cheese - melted on the inside and grilled on the outside, making it both creamy and crispy at the same time. It’s the best of both worlds!

Ingredients

  • Meat from 4 Toulouse sausages, crumbled
  • 225 g (1/2 lb) mushrooms, sliced
  • Olive oil
  • 10 mL (2 tsp) fresh thyme
  • 750 mL (3 cups) 15% cooking cream
  • 750 mL (3 cups) spinach
  • 300 g (10 oz) rigatoni (or paccheri)
  • 200 g (2 cups) Armstrong Medium Cheddar cheese, grated
  • Salt and pepper, to taste

Directions

  1. Preheat the oven to 180° C (350° F).
  2. In a pan over medium heat, sauté the sausage meat and the mushrooms in a drizzle of olive oil.
  3. In an ovenproof dish, combine the sausage and mushroom mixture with the thyme, cream, spinach, rigatoni, and half of the cheese. Salt and pepper to taste.
  4. Top with the remaining cheese. Cover with a layer of parchment paper and then with aluminium foil. Cook on the middle rack for 25 minutes, stirring midway through the cooking time.
  5. Remove the paper and aluminium foil. Continue cooking for 5 minutes. Serve.

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