Sausage With Spinach And Cheese Torta Recipes

SPINACH, SAUSAGE AND CHEESE BAKE

Steps:

• Brown sausage in skillet over medium high heat. Drain fat from skillet and stir in tomato sauce. Set mixture aside.
• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine the spinach, cottage cheese, Parmesan cheese and egg. Mix well and spread mixture in the bottom of a 9x13 inch baking dish. Spoon sausage mixture over spinach mixture and top with mozzarella cheese.
• Bake in preheated oven for 40 minutes.

SAUSAGE WITH SPINACH AND CHEESE TORTA

Steps:

• Heat oven to 375°F. Grease or spray 9-inch springform pan. In medium bowl, mash beans with potato masher until almost smooth. Stir in Bisquick mix and dressing. Spread mixture in bottom and up sides of springform pan.
• Bake 10 to 12 minutes or until set. Meanwhile, in 10-inch skillet, cook sausage over medium-high heat 7 to 9 minutes or until no longer pink; drain. Remove from heat, and stir in spinach, tomatoes, oregano and 1 cup of the cheese; mix well. Spoon mixture over prebaked crust.
• In medium bowl, beat eggs, milk and cream with whisk until light. Pour over sausage mixture.
• Bake 30 minutes. Sprinkle with remaining 1/4 cup cheese. Bake 20 to 25 minutes longer or until golden brown, center is firm, and knife inserted in center comes out clean. Let stand 10 minutes. Loosen edge of torta from side of pan; remove side of pan. Cut into 6 wedges.

ITALIAN SAUSAGE AND SPINACH PIE

Steps:

• In a large skillet, brown sausage and onion over medium heat until sausage is no longer pink, breaking sausage into crumbles, 6-8 minutes; drain., Separate 1 egg; reserve yolk for brushing pastry. In a large bowl, whisk remaining eggs and egg white. Stir in sausage mixture, spinach, mozzarella cheese, ricotta cheese, garlic powder and pepper., Preheat oven to 375°. On a lightly floured surface, roll one half of pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim pastry even with rim. Add sausage mixture. Roll remaining pastry dough to a 1/8-in.-thick circle. Place over filling; trim, seal and flute edge. , In a small bowl, whisk water and reserved egg yolk; brush over crust. Cut slits in top., Bake until golden brown, 50 minutes. Let stand 10 minutes before serving.

SPINACH BAKE WITH SAUSAGE

Steps:

• In a small skillet, cook the sausage, onion and celery over medium heat until meat is no longer pink and vegetables are tender. Drain; remove from the heat. , Stir in the spinach, egg, crumbs, cheddar cheese and salt. Transfer to a greased shallow 1-qt. baking dish. Sprinkle with Parmesan cheese. Cover and bake at 350° for 20 minutes or until heated through.

SAUSAGE, ROASTED RED PEPPER, AND SPINACH TORTA RUSTICA

Steps:

• Preheat oven to 350°F. Butter 8x8x2-inch baking dish. Place 8 baguette slices in bottom of dish; press 2 baguette slices onto each side. Melt 1 tablespoon butter in large pot over medium-high heat. Add spinach; toss until just wilted, about 3 minutes. Transfer spinach to strainer; cool. Squeeze spinach dry. Transfer to medium bowl.
• Heat same pot over medium-high heat. Add sausage. Sauté until cooked through, breaking up, about 7 minutes. Mix into spinach; mix in 1 cup cheese and peppers. Spread atop baguette slices in bottom of dish. Whisk eggs in medium bowl to blend.
• Whisk in last 4 ingredients. Pour over spinach mixture and stir lightly with fork to distribute evenly. Sprinkle remaining 1/2 cup cheese over. Bake torta until puffed and golden and center is set, about 55 minutes. Remove from oven and let rest 15 minutes before serving.

SAUSAGE AND BROCCOLI RABE TORTA

Steps:

• Make crespelle:
• Blend together eggs, milk, flour, and salt in a blender until smooth. Transfer to a bowl.
• Lightly brush a 10-inch nonstick skillet with melted butter and heat over moderate heat until hot but not smoking. Ladle about 1/4 cup batter into skillet, tilting and rotating skillet to coat bottom, then pour excess batter back into bowl. (If batter sets before skillet is coated, reduce heat slightly for next crespella.) Cook until just set and underside is lightly browned, about 30 seconds, then invert crespella onto a clean kitchen towel to cool completely. (It will be cooked on one side only.) Make 5 more crespelle with remaining batter in same manner, brushing skillet with melted butter as needed.
• Make filling:
• Cut off and discard 1 inch from stem ends of broccoli rabe, then coarsely chop remainder.
• Cook broccoli rabe in a 6- to 8-quart pot of boiling salted water, uncovered, until just tender, about 5 minutes. Transfer with a slotted spoon to a large bowl of ice and cold water to stop cooking. Drain well in a colander and pat dry.
• Cook garlic with red-pepper flakes in oil in a 12-inch nonstick skillet over moderate heat, stirring occasionally, until golden, about 8 minutes. Add sausage and cook, breaking up sausage with back of a wooden spoon, until no longer pink inside, about 5 minutes. Stir in broccoli rabe and cook, tossing to coat with sausage, until heated through, about 3 minutes. Remove from heat.
• Make sauce:
• Heat butter in a 2- to 3-quart heavy saucepan over moderately low heat until foam subsides, then add flour and cook, whisking, 3 minutes. Add milk in a slow stream, whisking, and bring to a boil, whisking. Reduce heat and simmer, whisking occasionally, 5 minutes. Stir in salt, pepper, and cheese, then remove from heat.
• Assemble torta:
• Put oven rack in middle position and preheat oven to 425°F. Invert bottom of springform pan (torta will be easier to slide off bottom when serving), then lock. Wrap outside of entire bottom of springform pan with a double layer of foil. Generously brush inside bottom and side of pan with butter, then sprinkle bottom with bread crumbs.
• Stir together Fontina and parmesan in a bowl. Put 1 crespella in bottom of springform pan, then sprinkle with one sixth of filling and drizzle with 1/3 cup sauce. Make 5 more layers each of crespella, filling, and sauce (end with a layer of sauce). Sprinkle cheese mixture evenly over top.
• Bake, uncovered, until top is bubbling and golden, about 25 minutes. Cool in pan on a rack 15 minutes. Remove side of pan and carefully slide torta off bottom of pan onto a plate. Cut torta into wedges.

SPINACH AND CHEESE TORTA

Steps:

• Preheat the oven to 350.
• Spray a 9-in round cake pan with cooking spray.
• Put the spinach in a large microwavable bowl; cover with plastic wrap and prick several holes in the plastic.
• Microwave on high until the spinach starts to wilt, about 2 minutes.
• Let stand until the spinach wilts completely, about 5 minutes.
• Uncover and let cool.
• Squeeze the spinach to remove the excess liquid; chop coarsely.
• Meanwhile, put the eggs, egg white, cheese, milk, cilantro or parsley (if using), salt, and ground pepper in a bowl, beating with a whisk to combine.
• To assemble the torta, place 1 tortilla in the bottom of the pan. Layer with half the spinach, 1 tortilla, then the roasted peppers.
• Top with 1 tortilla and the remaining spinach and tortilla. Pour the egg mixture over the top.
• Bake about 20 minutes or until firm.
• Remove the torta from the oven and increase the heat to broil.
• Broil 5 inches from heat until just browned on the top, about 1 minute.
• Let stand 5 minutes before inverting the torta on a cutting board and slicing into 4 wedges.

SAUSAGE, ROASTED RED PEPPER, AND SPINACH TORTA RUSTICA

Steps:

• Preheat oven to 350 degrees. Butter 8x8 inch baking dish. Place 8 baguette slices in bottom of dish; press 2 baguette slices onto each side.
• Melt 1 tablespoon butter in large pot over medium-high heat. Add spinach, toss until just wilted, about 3 minutes. Transfer spinach to strainer; cool. Squeeze spinach dry. Transfer to medium bowl.
• Heat same pot over medium-high heat. Add sausage, saute until cooked through, breaking up, about 7 minutes. Mix into spinach; mix in 1 cup cheese and peppers. Spread atop baguette slices in bottom of dish.
• Whisk eggs in medium bowl to blend. Whisk in last 4 ingredients. Pour over spinach mixture and stir lightly with fork to distribute evenly. Sprinkle remaining 1/2 cup cheese over top.
• Bake torta until puffed up and golden and center is set, about 55 minutes. Remove from oven and let rest 15 minutes before serving.

CHEESE TORTELLINI WITH ITALIAN SAUSAGE AND MUSHROOM-SPINACH CREAM SAUCE

Steps:

• Heat a nonstick skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned, about 10 minutes.
• Heat olive oil in a large pot over medium-high heat. Add onion and garlic; saute until the onion is translucent, about 5 minutes. Reduce heat; add tomatoes, spinach, mushrooms, basil, salt, and pepper. Bring to a simmer, stirring as needed.
• Combine cream, milk, cheese, and flour in a bowl. Add to the tomato mixture and return to a simmer. Stir occasionally until reduced, about 15 minutes.
• While the sauce is reducing, bring a large pot of water to a boil. Add tortellini and boil gently until tender, about 6 minutes. Drain the tortellini. Mix with the tomato sauce and serve.