Baked Italian Sausage over Fettuccini- Two Ways

Put a pot of water on your stovetop and start it heating. When it starts to boil, throw your fettuccini noodles in and cook to your desired level of doneness. Drain and set aside.

Dump your package of frozen, chopped spinach into a colander. If you’ve got time, let it thaw. If not, run it under water. Get as much of the moisture out of the spinach as you can.

In a big bowl, add the spinach, sausage, egg, and breadcrumbs. Make meatballs out of this mixture (make into the size of your liking).

Toss them into a skillet and cook just long enough to brown them on both sides. They should NOT be cooked through.

Pull out your largest casserole dish and throw the sliced bell peppers on the bottom. Your next layer should be the meatballs. On top of that, evenly coat with the jar of sauce, crushed tomatoes and diced tomatoes. Sprinkle garlic powder and salt over the top.

Pop in the oven at 375° for two hours. Serve over fettucini noodles.

Now, if you really don’t have any interest in the meatball part (I usually don’t) this recipe works GREAT with a package of Italian sausage links. Me, I like spicy. Just chuck them into the casserole raw. Layer the same way, cook the same way.

Gobble it up and probably not have leftovers.

*Note*

Don’t skimp on the baking time! The longer you cook it, the more flavor from the sausage will work it’s way into the sauce.