- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 525.7
- Total Fat: 18.5 g
- Cholesterol: 50.1 mg
- Sodium: 806.6 mg
- Total Carbs: 49.0 g
- Dietary Fiber: 10.5 g
- Protein: 40.0 g
Chipotle Sausage Macaroni and CheeseSubmitted by: MADEMCHE
Introductioninspired by a Cooking Light recipe, but totally different in the end! inspired by a Cooking Light recipe, but totally different in the end!
2 chipotle chiles chopped, with 1 tsp adobo sauce
1 tablespoon olive oil
1 package of Tofurky Sundried Tomato Sausages
1 cup finely chopped onion
2 garlic clove, minced
2 tablespoons all-purpose flour
1 28oz can of whole tomatoes, no salt added, chopped
3 cups spinach
4 cups hot cooked elbow macaroni (about 2 cups uncooked)
1 cup (4 ounces) shredded mozzarella
1 cup 2% low-fat cottage cheese
1 cup 1% reduced-fat milk
1/4 cup (1 ounce) grated fresh Parmesan cheese
1 large egg, lightly beaten
3 tablespoons dry breadcrumbs
Remove 1 teaspoon adobo sauce from can; set aside. Remove 2 chipotle chiles from can; finely chop to measure 1 tablespoon. Reserve remaining chiles and adobo sauce for another use.
Place olive oil in a Dutch oven over medium-high heat. Add chopped chiles, onion, sausage, and garlic; cook 8 minutes or until onion is tender and sausage is a bit browned, stirring frequently. Sprinkle with flour; cook 30 seconds, stirring constantly. Reduce heat to medium; add tomatoes and spinach. Cook 3 minutes or until thickened. Add reserved 1 teaspoon adobo sauce, pasta, mozzarella, cottage cheese, milk, Parmesan, and egg; stir to combine. Spoon pasta mixture into a 2-quart baking dish coated with cooking spray; top with breadcrumbs. Bake at 350° for 30 minutes or until bubbly.
Serving Size: 6 - 1 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user MADEMCHE.