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Nutrition Facts
Serving Size 351 g
(Approx. 8 Servings)
Amount Per Serving
Calories 540 Calories From Fat 300
% Daily Value*
Total Fat 33 g 51%
Saturated Fat 14 g 70%
Trans Fat 0.0 g
Cholesterol 85 mg 28%
Sodium 890 mg 37%
Total Carbohydrate 35 g 12%
Dietary Fiber 4 g 16%
Sugars 9 g
Protein 26 g
Vitamin A 100% Iron 40%
Vitamin C 40% Calcium 40%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Baked Pasta with Bechamel and Marinara

Prep Time
45 minutes
Cook Time
40 minutes
Total Time
1 h 25 m
8  People


Recipe makes 8 Servings

1 Lb Central Market Millerighe IGP Pasta di Gragnano, cook according to package directions
1 Lb mild Italian sausage
9 Oz pkg. baby spinach
24 .3000 fl oz Orti Di Calabria Marinara Sauce, any marinara will work
1 Tsp black pepper
1 cup(s) basil, fresh, divided use
2 Tbsp butter
2 Tbsp flour
2 cup(s) milk, I prefer 2%
1/2 Lb fresh whole milk mozzarella, drained
1 cup(s) Parmesan cheese, plus more for garnish
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Preheat oven to 375ºF.
Heat a large skillet over medium-high heat.
Add sausage and cook until well browned and cooked through, then add in all of the spinach and half of the basil. Cook until spinach is wilted. Use other half of basil for garnish.
Add in marinara sauce and pepper, bring to a light simmer then remove from heat.
In a separate saucepan melt butter over medium heat.
Whisk in flour to create a roux. Cook for 3 to 4 minutes until roux resembles wet sand then whisk in the milk. Continue to stir until sauce begins to thicken.
Once sauce has thickened enough to coat the back of a spoon, add in all of the cheese. Stir until cheese is melted.
Once cheese has melted remove from heat.
Combine cooked pasta and sausage mixture together into a large baking dish, then pour béchamel sauce over pasta, and then cover with marinara sauce.
Bake in the oven for 30 to 40 minutes until the sauce is bubbly and browned.
Allow pasta to rest for a few minutes before serving. Serve with generous amount of Parmesan cheese and basil.


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