Monday, November 17, 2008

Sausage florentine artichoke bake

This is very much adapted from the Chicken Florentine Bake from Better Homes and Gardens. I found the original with adaptations on the blog of

1 pound medium shells, cook per package directions
1 small onion chopped
1 tablespoon butter
2 eggs
1 1/4 cup milk
1 teaspoon Italian seasoning. I did a mix of parsley, oregano, and basil
crushed red pepper flakes
2 links of turkey kielbasa, cut into small bite sized pieces
8 ounces of a shredded cheddar cheese mix of mild and sharp
1 container of crumbled feta cheese
frozen broccoli florets, thawed
1 12 ounce jar of marinated artichokes, drained and chopped
1 10 ounce package of frozen chopped spinach, thawed and well drained
about 1/4 - 1/2 cup shredded Parmesan cheese
italian bread crumbs
jarred hot sandwich peppers (chopped kind)
minced garlic

1. Preheat oven to 350 degrees
Cook pasta according to package, drain
In medium skillet cook onion, garlic, and hot sandwich peppers in butter about 5 minutes, stirring occasionally

2. In a large bowl whisk together eggs, milk, Italian seasonings, salt, black pepper, and red pepper flakes.

Stir in small pieces of kielbasa, about 7 ounces of cheddar cheese, artichokes, spinach, half the Parmesan, onion mix, pasta, feta cheese, broccoli florets

3. Bake covered for about 20 minutes in a rectangular baking dish

in a small bowl combine Italian bread crumbs, Parmesan cheese, the last of the cheddar cheese, melted butter, and a few dashes of paprika

4. Sprinkle bread crumb and cheese mixture over the dish and bake uncovered for 15 more minutes. The bread crumbs should be browned.

Lots of servings :)

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