This easy fall dinner recipe is filled with mild Italian sausage, creamy butternut squash, spinach, ricotta cheese, and penne pasta to make a flavorful, inexpensive, and easy meal!
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1
1lb box Barilla Penne
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1
19 oz package Johnsonville Mild Italian Sausage Links
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1
10 oz package spinach leaves, frozen
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1
12 oz package butternut squash, frozen
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2
cups
chicken stock
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1/2
cup
ricotta cheese
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salt and pepper to taste
I used about 1/2 tsp of each in the dish--you can use more or less depending upon your preference
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Cook Johnsonville Mild Italian Sausage according to the directions on the package. Once cooked, allow to cool about 4-5 minutes before slicing.
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Bring a large pot filled with salted water to a boil over high heat. Once boiling, add in Barilla pasta, and cook until al dente, about 10-11 minutes (according to the package directions). Drain water from pasta.
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In a large saute pan over med-low heat, mix pasta, chicken stock, salt, pepper, butternut squash, and spinach together. Allow to cook, stirring occasionally, for 4-5 minutes. Reduce heat to low, and add in ricotta cheese and sausage, stirring until combined. Allow to simmer for 10-12 minutes, stirring occasionally.
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Serve immediately.
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Enjoy!