Pasta Florentine Bake

This cheesy casserole can make it onto the table in under an hour if you are starting from scratch. Pre-prepped, you can be sitting down to eat in 30 minutes. I added the chicken sausage and frozen spinach to make it a one dish meal.

Serves 8

1 pound pasta, cooked to al dente
16oz of your favorite alfredo sauce
1 cup light sour cream
2 beaten eggs
1 15oz container of part-skim ricotta cheese
1/4 cup grated parmesan cheese
1/4 teaspoon nutmeg
1 1/2 cups shredded mozarella cheese
1 16oz bag of frozen spinach, thawed
5 links of pre-cooked italian chicken sausages,sliced into rounds
1 onion, diced
3 cloves of garlic, minced
2 tablespoons extra virgin olive oil
kosher salt and pepper

Preheat the oven to 350 degrees. Spray a 9x13 baking dish with cooking spray. Heat the olive oil in a skillet over medium/high heat. Add the onion and garlic, season with salt and pepper and cook until translucent. Add the sausage and cook until broned. Add the contents of the skillet, the alfredo sauce and the sour cream to the hot cooked pasta. Pour the pasta into the baking dish. Place the thawed spinach in the center of a clean kitchen towel and squeeze to get as much water out as possible. Layer the spinach over the pasta. Mix together the ricotta cheese,eggs,parmesan and nutmeg with a pinch of salt. Layer the ricotta mixture over the spinach. Sprinkle the top with the shredded cheese. Bake for 30 minutes. Let sit for 5 and serve.