Italian Sausage, Cheese and Spinach Frittata
by Trisha Kruse
I make this casserole when I need to use up extra leftover pasta. It’s an old style Italian dish originally created to use up odds and ends left over at the end of the week. The spinach can be replaced by chard, broccoli or zucchini if that’s what you have on hand or overflowing from the garden. Also, any type of pasta: elbow macaroni, leftover lasagna noodles, or fettuccini can be used. 1 pound hot Italian sausage
2 teaspoons finely minced garlic
1 medium onion, diced
3 cups cooked spaghetti pasta drained
1/4 cup butter, melted
1/4 cup freshly grated Parmesan cheese
1 (6 ounce) can sliced mushrooms
6 ounces mozzarella cheese, shredded
6 ounces cheddar cheese, shredded
1 (16 ounce) container ricotta cheese
1 (10 ounce) package frozen spinach, thawed and well drained
8 large eggs
1 cup warmed marinara sauce
Preheat oven to 375 degrees and lightly grease a 9x13 inch square baking dish.
Sauté sausage, garlic and onion in a large, deep skillet over medium high heat until browned. Drain, crumble sausage and set aside.
In the prepared baking dish, stir together the pasta, butter and Parmesan cheese.
Line the bottom and sides of the baking dish with the mixture.
In a bowl, mix the mushrooms, cheese, spinach and eggs. Pour over pasta mixture.
Bake 1 hour in the preheated oven, or until a toothpick inserted into center of the casserole comes out clean.
Let cool for 5 minutes before serving.
Serve drizzled with marinara sauce. Makes 4-6 servings.