Ingredients

The following ingredients have 4 Servings
  • 1 pound farfalle pasta
  • 6 links sweet italian sausage
  • 10 ounces fresh spinach
  • 1- (15- ounce)can artichoke hearts, (drained and chopped)
  • 2 cloves garlic, (minced)
  • 2 tablespoons butter
  • 2 tablespoons all purpose flour
  • 2 cups milk
  • 1 cup grated pecorino romano cheese
  • 1 cup shredded mozzarella cheese

Instruction

  • Preheat oven to 425 degrees F.
  • Cook the sausage in the oven on a foil lined baking sheet for approximately 20 minutes until it is cooked through. Remove from oven and slice in 1/2" thick slices. Lower oven to 350 degrees F.
  • Prepare pasta according to package directions; drain.
  • While the pasta is cooking make the sauce. Melt the butter in a small saucepan and add the garlic. Saute for 1 minute; then whisk in the flour forming a roux. Add the milk and Pecorino Romano cheese cook until the sauce thickens slightly.
  • Add the cooked pasta back into the pot along with the cooked, sliced sausage, fresh spinach and artichoke hearts; then pour the sauce over the pasta and mix well. Place the mixture into a casserole dish; then top with shredded mozzarella cheese.
  • Bake for 30 minutes or until cheese is lightly brown and bubbly on top.