Ingredients
- ¼ cup Olive Oil, divided
- 1 lb. fresh Hot Italian sausage links
- 1 small yellow onion, finely chopped
- 6 oz. of Baby Spinach
- Salt and pepper
- 1 3-inch sprig fresh rosemary
- 1 cup chicken broth
- 1 cup Garlic Alfredo Sauce
- 2 (15.5-oz.) cans cannellini beans, drained and rinsed
- 1 cup freshly grated Parmesan cheese, divided
- 2 cups coarse fresh breadcrumbs
- Finely grated zest of 1 lemon
- 1. Preheat oven to 400°.
- In large skillet over medium-high, heat 2 Tbsp.Olive Oil until shimmering. Add sausage; cook, turning
- occasionally, until browned, about 5 minutes. Transfer to plate.
- 2. Reduce heat to medium, add 1 Tbsp. Olive Oil and
- onion to the pan. Cook, stirring occasionally, until translucent, about 3
- minutes. Add spinach; cook until wilted.
- 3. Add rosemary, broth,
- Garlic Alfredo Sauce, and cannellini beans; stir. Bring mixture to simmer; cook
- 2 minutes. Stir in ½ cup cheese; season with salt and pepper.
- 4. Transfer mixture to a shallow 2-quart baking dish set on a baking sheet
- and arrange sausages on top.
- 5. In a small bowl, combine breadcrumbs with 1 Tbsp. Olive Oil; add remaining cheese and lemon zest until evenly
- coated. Season with salt and pepper and spread evenly over the top of beans and
View Full Recipe at CHEWING THE FAT
Toolbox
Add the recipe to which day?
Adding to Planner
Advertisement
Advertisement