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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 330.4
  • Total Fat: 15.0 g
  • Cholesterol: 57.9 mg
  • Sodium: 212.1 mg
  • Total Carbs: 29.2 g
  • Dietary Fiber: 5.6 g
  • Protein: 20.8 g

View full nutritional breakdown of Christmas Casserole calories by ingredient
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Christmas Casserole

Submitted by: KNICKLENSP

Introduction

Called Christmas Casserole because it's red, green, and white. Called Christmas Casserole because it's red, green, and white.
Number of Servings: 8

Ingredients

    2 Tbsp Olive Oil
    1 Large Onion, chopped
    3 springs fresh thyme
    Coarse salt and ground pepper
    2 Garlic Cloves, chopped
    3 links spicy italian sausage (3/4 lb), casings removed
    1 Tbsp flour
    1 large can (28 oz) whole peeled tomatoes
    8 oz. medium shell pasta
    2 bunches broccolini or 1 bunch broccoli rabe, coarsely chopped
    8 oz fresh mozzarella, cut into 1/2 inch pieces
    1/4 c grated parmigiano reggiano

Directions

Preheat oven to 400 degrees.
IN a lg skillet heat oil over medium-high heat. Add onion and thyme; season w/ salt and pepper. Cook, stirring occasionally, until onion is golden brown, about 15 minutes.
Add garlic and sausage. Cook, breaking the meat up as you go, until browned, about 5 minutes.
Add flour and cook, stirring constantly, 30 seconds.
Add squash and zucchini, cook about 5 minutes.
Add tomatoes, breaking them up with a spoon. Cook sauce until slightly thickened, 5-8 minutes. Season again w/ salt and pepper. Discard thyme sprigs.
Meanwhile, in a large stockpot of boiling salted water, cook pasta 4 minutes less than package instructions (al dente). add broccoli rabe or broccolini to the water and cook 15 seconds. Drain and return to pot. Stir in sausage mixture. Transfer to a large, 4 quart baking dish or divide among smaller dishes / gratin dishes. Top with Mozzarella and parmesan. Bake until cheese has melted and liquid is bubbling, about 15 minutes.

Makes 8 servings.

Number of Servings: 8

Recipe submitted by SparkPeople user KNICKLENSP.






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