29 Delicious Sausage and Spinach Recipes for Weeknights

Picture this: it’s a busy weeknight, and you’re craving something hearty, healthy, and quick. Sausage and spinach are the dynamic duo that deliver on all fronts—flavor, nutrition, and ease. From skillet meals to comforting pastas, these 29 recipes are your ticket to stress-free dinners that everyone will love. Let’s dive in and find your new go-to meal!

Creamy Spinach and Sausage Pasta

Unwind with this comforting pasta that comes together in under 30 minutes. Creamy spinach and savory sausage create a rich sauce that clings perfectly to every noodle. It’s the ideal weeknight dinner when you want something satisfying without the fuss.

Ingredients

– 1 lb Italian sausage
– 12 oz penne pasta
– 1 tbsp olive oil
– 3 cloves garlic, minced
– 1 cup heavy cream
– 4 cups fresh spinach
– 1/2 cup grated Parmesan cheese
– 1/4 tsp red pepper flakes
– Salt to taste

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add penne pasta to the boiling water and cook for 9-11 minutes until al dente.
3. While pasta cooks, heat olive oil in a large skillet over medium-high heat.
4. Remove sausage from casings and add to the hot skillet, breaking it into small pieces with a spatula.
5. Cook sausage for 6-8 minutes until browned and cooked through, stirring occasionally.
6. Drain excess grease from the skillet, leaving about 1 tablespoon behind for flavor.
7. Add minced garlic to the skillet and cook for 1 minute until fragrant.
8. Pour heavy cream into the skillet and bring to a gentle simmer.
9. Reduce heat to medium-low and cook the cream sauce for 3-4 minutes until slightly thickened.
10. Stir in fresh spinach and cook for 2-3 minutes until wilted.
11. Drain cooked pasta, reserving 1/2 cup of pasta water.
12. Add drained pasta to the skillet with the sauce.
13. Sprinkle grated Parmesan cheese over the pasta and toss to combine.
14. If sauce is too thick, gradually add reserved pasta water until desired consistency is reached.
15. Season with red pepper flakes and salt, then toss everything together.
16. Serve immediately while hot.

The creamy sauce coats each pasta tube beautifully, while the spinach adds fresh contrast to the rich sausage. For extra texture, top with toasted breadcrumbs or serve alongside garlic bread to soak up every last bit of sauce.

One-Pot Sausage and Spinach Soup

Vibrant and satisfying, this one-pot soup delivers deep flavor with minimal cleanup. Hearty sausage and fresh spinach create a comforting bowl perfect for busy weeknights. It comes together in under 30 minutes from start to finish.

Ingredients

– 1 tbsp olive oil
– 1 lb Italian sausage, casings removed
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 6 cups chicken broth
– 1 (14.5 oz) can diced tomatoes
– 1 tsp dried oregano
– 1/2 tsp red pepper flakes
– 4 cups fresh spinach
– Salt to taste

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium-high heat until shimmering.
2. Add 1 lb Italian sausage and cook for 5-7 minutes, breaking it into small crumbles with a wooden spoon.
3. Add diced onion and cook for 4 minutes until translucent, stirring occasionally.
4. Stir in minced garlic and cook for 1 minute until fragrant.
5. Pour in 6 cups chicken broth and 1 can diced tomatoes with their juices.
6. Add 1 tsp dried oregano and 1/2 tsp red pepper flakes, stirring to combine.
7. Bring soup to a boil, then reduce heat to maintain a simmer.
8. Simmer uncovered for 15 minutes to allow flavors to meld.
9. Stir in 4 cups fresh spinach and cook for 2 minutes until wilted.
10. Season with salt to taste, starting with 1/2 tsp and adjusting as needed.
Hearty with tender sausage crumbles and wilted spinach in every spoonful, this soup balances rich meatiness with bright tomato notes. The slight heat from red pepper flakes adds depth without overwhelming. Serve it with crusty bread for dipping or top with grated Parmesan for extra richness.

Sausage, Spinach, and Cheese Stuffed Shells

Whip up this comforting pasta dish that combines savory sausage with creamy cheese and fresh spinach. These stuffed shells deliver restaurant-quality flavor with straightforward preparation. Perfect for weeknight dinners or entertaining guests.

Ingredients

– 12 jumbo pasta shells
– 1 pound Italian sausage
– 2 cups ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 2 cups fresh spinach
– 1 egg
– 2 cloves garlic
– 24 ounces marinara sauce
– 1 tablespoon olive oil
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a rolling boil.
3. Cook 12 jumbo pasta shells for 9 minutes until al dente.
4. Drain the shells and arrange them in a single layer on a baking sheet to prevent sticking.
5. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
6. Remove Italian sausage from casings and cook for 6-8 minutes, breaking it into small crumbles with a wooden spoon.
7. Mince 2 cloves garlic and add to the sausage, cooking for 1 minute until fragrant.
8. Add 2 cups fresh spinach and cook for 2 minutes until wilted.
9. Transfer the sausage mixture to a large bowl and let cool for 5 minutes.
10. Combine 2 cups ricotta cheese, 1 egg, 1/2 cup grated Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in the bowl.
11. Spread 1 cup marinara sauce evenly in a 9×13 inch baking dish.
12. Stuff each cooked shell generously with the sausage and cheese mixture using a small spoon.
13. Arrange the stuffed shells in a single layer in the baking dish.
14. Pour the remaining marinara sauce over the stuffed shells.
15. Sprinkle 1 cup shredded mozzarella cheese evenly over the top.
16. Cover the dish with aluminum foil and bake for 20 minutes.
17. Remove the foil and bake for another 10 minutes until the cheese is golden and bubbly.
18. Let the stuffed shells rest for 5 minutes before serving to allow the filling to set.

Melted cheese binds the savory sausage and tender spinach within each pasta shell. The ricotta filling stays remarkably creamy while the edges develop a satisfying crispness. Serve these shells alongside garlic bread for dipping into the extra sauce, or pair with a simple green salad to balance the richness.

Spinach and Sausage Stuffed Peppers

Very few dishes deliver such satisfying comfort with minimal effort. These peppers transform simple ingredients into a complete, flavorful meal that pleases everyone at the table. They’re perfect for a busy weeknight or for meal prepping ahead of time.

Ingredients

– 4 large bell peppers
– 1 lb Italian sausage
– 1 cup cooked rice
– 1/2 cup chopped onion
– 2 cloves garlic, minced
– 10 oz frozen spinach, thawed and squeezed dry
– 1 cup marinara sauce
– 1 cup shredded mozzarella cheese
– 1 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F.
2. Cut the tops off the bell peppers and remove all seeds and membranes.
3. Arrange the hollowed peppers upright in a baking dish.
4. Heat olive oil in a large skillet over medium-high heat.
5. Add Italian sausage, breaking it up with a spoon, and cook for 6-8 minutes until browned.
6. Add chopped onion and cook for 3-4 minutes until softened.
7. Stir in minced garlic and cook for 1 minute until fragrant.
8. Add the thawed, squeezed-dry spinach, mixing thoroughly.
9. Stir in cooked rice, marinara sauce, salt, and black pepper until fully combined.
10. Spoon the sausage and rice mixture evenly into the prepared bell peppers, packing it down lightly.
11. Top each pepper generously with shredded mozzarella cheese.
12. Pour 1/4 cup of water into the bottom of the baking dish around the peppers.
13. Cover the dish tightly with aluminum foil.
14. Bake at 375°F for 30 minutes.
15. Remove the foil and bake for another 10-15 minutes until the cheese is golden and bubbly.
16. Let the peppers rest for 5 minutes before serving.

Perfectly tender peppers cradle a savory, well-seasoned filling that’s both hearty and satisfying. The melted cheese forms a golden crust that contrasts beautifully with the juicy interior. For a fresh twist, serve alongside a crisp arugula salad with a lemon vinaigrette to cut through the richness.

Sausage and Spinach Frittata

Mornings demand something hearty yet simple, and this sausage and spinach frittata delivers exactly that. It’s packed with protein and comes together in one skillet for minimal cleanup. Perfect for busy weekdays or lazy weekend brunches.

Ingredients

– 8 large eggs
– 1/4 cup whole milk
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 tbsp olive oil
– 1/2 lb Italian sausage, casings removed
– 1 small yellow onion, diced
– 2 cups fresh spinach
– 1/2 cup shredded cheddar cheese

Instructions

1. Preheat your oven to 375°F.
2. Whisk together 8 large eggs, 1/4 cup whole milk, 1/2 tsp salt, and 1/4 tsp black pepper in a medium bowl until fully combined.
3. Heat 1 tbsp olive oil in a 10-inch oven-safe skillet over medium heat for 1 minute.
4. Add 1/2 lb Italian sausage, breaking it apart with a spatula, and cook for 5–7 minutes until browned.
5. Stir in 1 small diced yellow onion and cook for 3–4 minutes until softened.
6. Add 2 cups fresh spinach and cook for 1–2 minutes until just wilted.
7. Tip: Spread the sausage and vegetable mixture evenly across the skillet for consistent cooking.
8. Pour the egg mixture over the sausage and vegetables in the skillet.
9. Cook without stirring for 3–4 minutes until the edges begin to set.
10. Sprinkle 1/2 cup shredded cheddar cheese evenly over the top.
11. Tip: Use an oven mitt to transfer the skillet to the preheated oven.
12. Bake for 12–15 minutes until the center is fully set and no longer jiggles.
13. Remove the skillet from the oven and let it rest for 2 minutes.
14. Tip: Run a spatula around the edges before slicing for clean portions.
15. Slice the frittata into wedges and serve immediately. The frittata emerges fluffy and golden, with savory sausage and melted cheese in every bite. For a fresh twist, top with diced tomatoes or a dollop of salsa. It’s equally delicious warm or at room temperature.

Spinach, Sausage, and Ricotta Pizza

You’ve probably had pizza, but this spinach, sausage, and ricotta combo brings a fresh, savory twist. Your kitchen will smell incredible as it bakes. Let’s get straight to it.

Ingredients

– 1 lb pizza dough
– 1/2 lb Italian sausage, casings removed
– 1 cup ricotta cheese
– 2 cups fresh spinach
– 1/2 cup marinara sauce
– 1 cup shredded mozzarella cheese
– 1 tbsp olive oil
– 1/4 tsp red pepper flakes
– 1/4 tsp garlic powder
– 1/4 tsp salt

Instructions

1. Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat.
2. Heat 1 tbsp olive oil in a skillet over medium-high heat for 1 minute.
3. Add 1/2 lb Italian sausage and cook for 5–7 minutes, breaking it into crumbles with a spatula until no pink remains.
4. Stir in 2 cups fresh spinach and cook for 2 minutes until wilted; remove skillet from heat.
5. On a floured surface, stretch 1 lb pizza dough into a 12-inch round.
6. Carefully place the dough on the preheated pizza stone or baking sheet.
7. Spread 1/2 cup marinara sauce evenly over the dough, leaving a 1-inch border.
8. Sprinkle 1 cup shredded mozzarella cheese over the sauce.
9. Dot the surface with 1 cup ricotta cheese using a spoon.
10. Evenly distribute the sausage and spinach mixture over the pizza.
11. Sprinkle 1/4 tsp red pepper flakes, 1/4 tsp garlic powder, and 1/4 tsp salt over the top.
12. Bake for 12–15 minutes until the crust is golden and cheese is bubbly with slight browning.
13. Let the pizza rest for 3 minutes before slicing to set the toppings.
Fresh from the oven, this pizza boasts a crisp crust with creamy ricotta pockets and savory sausage. The spinach adds a tender bite, balancing the richness. For a fun twist, drizzle with hot honey or serve alongside a crisp arugula salad.

Savory Sausage and Spinach Quiche

Now, let’s dive straight into this savory sausage and spinach quiche. Nothing beats a hearty quiche for breakfast or brunch. Perfect for feeding a crowd or meal prepping for the week ahead.

Ingredients

– 1 pie crust
– 8 oz breakfast sausage
– 1 cup fresh spinach
– 4 large eggs
– 1 cup heavy cream
– 1/2 cup shredded cheddar cheese
– 1/4 cup diced onion
– 1 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 tsp garlic powder

Instructions

1. Preheat your oven to 375°F.
2. Press the pie crust firmly into a 9-inch pie dish.
3. Prick the bottom of the crust with a fork 10-12 times to prevent bubbling.
4. Heat olive oil in a skillet over medium-high heat.
5. Add breakfast sausage and cook for 6-8 minutes, breaking it into crumbles with a spatula.
6. Add diced onion and cook for 3-4 minutes until translucent.
7. Stir in fresh spinach and cook for 1-2 minutes until just wilted.
8. Remove the skillet from heat and let the mixture cool for 5 minutes.
9. In a large bowl, whisk together eggs and heavy cream until fully combined.
10. Stir in salt, black pepper, and garlic powder.
11. Fold in the sausage-spinach mixture and shredded cheddar cheese.
12. Pour the filling into the prepared pie crust.
13. Bake at 375°F for 35-40 minutes until the center is set and the top is golden brown.
14. Let the quiche cool for 15 minutes before slicing.

Most importantly, this quiche delivers a creamy, rich texture with savory sausage and earthy spinach flavors. The crispy crust provides the perfect contrast to the tender filling. Make it ahead and serve warm or at room temperature for easy entertaining.

Sausage and Spinach Stuffed Portobello Mushrooms

Sausage and spinach stuffed portobello mushrooms deliver impressive flavor with minimal effort. Savory Italian sausage pairs perfectly with earthy mushrooms and fresh greens. These make an elegant appetizer or satisfying main course.

Ingredients

– 4 large portobello mushroom caps
– 1 lb Italian sausage, casings removed
– 2 cups fresh spinach
– 1/2 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1/4 tsp salt
– 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F.
2. Remove stems from portobello mushrooms and scrape out gills using a spoon.
3. Brush mushroom caps with 1 tablespoon olive oil and place them gill-side up on a baking sheet.
4. Bake mushrooms for 10 minutes to release excess moisture.
5. Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat.
6. Add Italian sausage and cook for 6-8 minutes, breaking it into small crumbles with a spatula.
7. Add minced garlic and cook for 1 minute until fragrant.
8. Stir in fresh spinach and cook for 2-3 minutes until wilted.
9. Remove skillet from heat and drain any excess grease.
10. Mix in breadcrumbs, Parmesan cheese, salt, and pepper until well combined.
11. Divide sausage mixture evenly among the pre-baked mushroom caps.
12. Return stuffed mushrooms to the oven and bake for 15-18 minutes until tops are golden brown.
13. Let mushrooms rest for 5 minutes before serving to allow filling to set.

A satisfying contrast emerges between the meaty mushroom base and savory sausage filling. The crispy breadcrumb topping provides excellent texture against the tender interior. Serve alongside a simple arugula salad or over creamy polenta for a complete meal.

Spinach and Sausage Lasagna Rolls

Craving lasagna but short on time? These individual rolls deliver all the cheesy, savory satisfaction in a fraction of the effort. They’re perfect for weeknight dinners and impressive enough for guests.

Ingredients

• 12 lasagna noodles
• 1 tbsp olive oil
• 1 lb Italian sausage, casings removed
• 3 cloves garlic, minced
• 5 oz fresh spinach
• 15 oz ricotta cheese
• 1 large egg
• 1/2 cup grated Parmesan cheese
• 24 oz marinara sauce
• 2 cups shredded mozzarella cheese

Instructions

1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a rolling boil.
3. Cook the lasagna noodles for 8 minutes until pliable but still firm.
4. Drain the noodles and lay them flat on a baking sheet to prevent sticking.
5. Heat olive oil in a large skillet over medium-high heat.
6. Add the Italian sausage and cook for 6-8 minutes, breaking it up with a spoon until browned.
7. Add the minced garlic and cook for 1 minute until fragrant.
8. Stir in the fresh spinach and cook for 2-3 minutes until wilted.
9. Transfer the sausage mixture to a bowl and let it cool for 5 minutes.
10. In a separate bowl, combine the ricotta cheese, egg, and Parmesan cheese.
11. Mix the cooled sausage mixture into the ricotta filling.
12. Spread 1 cup of marinara sauce evenly in a 9×13 inch baking dish.
13. Place a cooked noodle on a clean surface and spread 1/4 cup of the filling evenly along its length.
14. Roll the noodle tightly from one end to the other.
15. Place the roll seam-side down in the prepared baking dish.
16. Repeat with the remaining noodles and filling.
17. Pour the remaining marinara sauce over the rolls.
18. Sprinkle the shredded mozzarella cheese evenly over the top.
19. Cover the dish with foil and bake for 20 minutes.
20. Remove the foil and bake for another 10 minutes until the cheese is bubbly and lightly browned.
21. Let the lasagna rolls rest for 5 minutes before serving to set the layers.

Amazingly, each roll holds its shape beautifully, offering distinct layers in every bite. The creamy ricotta balances the savory sausage, while the melted mozzarella creates a golden, stretchy top. For a fresh twist, serve alongside a crisp arugula salad tossed with lemon vinaigrette.

Garlicky Sausage and Spinach Skillet

Ready for a quick weeknight dinner that delivers big flavor with minimal cleanup? This garlicky sausage and spinach skillet comes together in under 30 minutes using just one pan. Rustle up this hearty meal when you need something satisfying but don’t want to fuss with multiple dishes.

Ingredients

– 1 lb Italian sausage
– 1 tbsp olive oil
– 4 cloves garlic
– 1/2 cup chicken broth
– 5 oz fresh spinach
– 1/4 tsp red pepper flakes
– 1/4 tsp black pepper

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add Italian sausage, breaking it into 1-inch chunks with a wooden spoon.
3. Cook sausage for 6-8 minutes, stirring occasionally, until browned and cooked through.
4. Mince garlic cloves while sausage cooks to ensure even distribution.
5. Reduce heat to medium and add minced garlic to the skillet.
6. Cook garlic for 1 minute, stirring constantly, until fragrant but not browned.
7. Pour in chicken broth, scraping up any browned bits from the bottom of the pan.
8. Add red pepper flakes and black pepper, stirring to combine.
9. Gradually add fresh spinach, wilting each handful before adding more.
10. Cook for 2-3 minutes, stirring frequently, until spinach is fully wilted and liquid has reduced slightly.
11. Remove from heat and let rest for 2 minutes before serving.

The finished dish offers juicy sausage chunks against tender spinach in a garlic-infused broth. Serve directly from the skillet over creamy polenta or crusty bread to soak up the flavorful juices. This one-pan wonder delivers a satisfying balance of savory, spicy, and garlicky notes in every bite.

Sausage, Spinach, and White Bean Casserole

Let’s make a hearty casserole that comes together fast. This one-dish meal combines savory sausage with creamy beans and fresh spinach. It’s perfect for busy weeknights when you need comfort food quickly.

Ingredients

– 1 lb Italian sausage
– 1 yellow onion
– 3 garlic cloves
– 1 tbsp olive oil
– 6 cups fresh spinach
– 2 (15 oz) cans cannellini beans
– 1 (14.5 oz) can diced tomatoes
– 1 cup chicken broth
– 1 tsp dried oregano
– 1/2 tsp red pepper flakes
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F.
2. Heat olive oil in a large oven-safe skillet over medium-high heat.
3. Remove sausage from casings and crumble into the hot skillet.
4. Cook sausage for 6-8 minutes until browned, breaking it up with a spatula.
5. Transfer cooked sausage to a plate using a slotted spoon, leaving drippings in the skillet.
6. Dice the onion and add to the same skillet.
7. Sauté onion for 4-5 minutes until translucent.
8. Mince garlic cloves and add to the skillet.
9. Cook garlic for 1 minute until fragrant.
10. Add fresh spinach to the skillet in batches, wilting each addition before adding more.
11. Drain and rinse the cannellini beans.
12. Return cooked sausage to the skillet.
13. Add drained beans, diced tomatoes with their juices, chicken broth, oregano, and red pepper flakes.
14. Stir all ingredients until well combined.
15. Bring the mixture to a simmer and cook for 5 minutes to allow flavors to meld.
16. Sprinkle mozzarella cheese evenly over the top.
17. Follow with grated Parmesan cheese.
18. Transfer the skillet to the preheated oven.
19. Bake for 15-18 minutes until cheese is golden and bubbly.
20. Remove from oven and let rest for 5 minutes before serving. Golden and bubbling straight from the oven, this casserole delivers creamy beans against the savory sausage bite. The spinach adds fresh contrast to the rich, cheesy top layer. Serve it with crusty bread to soak up the flavorful tomato broth.

Cheesy Spinach and Sausage Bake

Hectic weeknights call for simple, satisfying meals that come together fast. This cheesy spinach and sausage bake delivers maximum flavor with minimal effort, making it perfect for busy families. Just toss everything in one dish and let the oven do the work.

Ingredients

– 1 lb Italian sausage
– 1 tbsp olive oil
– 1 medium yellow onion
– 2 cloves garlic
– 5 oz fresh spinach
– 1 cup ricotta cheese
– 1 cup mozzarella cheese
– 1/2 cup Parmesan cheese
– 1 tsp dried oregano
– 1/2 tsp red pepper flakes
– 1/2 tsp salt
– 1/4 tsp black pepper

Instructions

1. Preheat oven to 375°F.
2. Remove sausage from casings if using links.
3. Heat olive oil in large oven-safe skillet over medium-high heat.
4. Brown sausage, breaking into crumbles with wooden spoon, for 6-8 minutes until no pink remains.
5. Transfer sausage to plate, leaving 1 tablespoon drippings in skillet.
6. Dice onion and mince garlic.
7. Sauté onion in sausage drippings for 4 minutes until translucent.
8. Add garlic and cook 1 minute until fragrant.
9. Wilt spinach in skillet, stirring constantly, for 2 minutes until reduced.
10. Return sausage to skillet and mix thoroughly.
11. Combine ricotta, 1/2 cup mozzarella, Parmesan, oregano, red pepper flakes, salt, and black pepper in bowl.
12. Spread cheese mixture evenly over sausage and spinach.
13. Top with remaining 1/2 cup mozzarella.
14. Bake uncovered for 20-25 minutes until cheese is golden and bubbly.
15. Let rest 5 minutes before serving.

You’ll love the creamy texture from the ricotta against the savory sausage and wilted spinach. The crispy cheese topping adds wonderful contrast to the tender filling beneath. Try serving scoops over crusty bread or alongside a crisp green salad for a complete meal.

Sausage and Spinach Pizza with Caramelized Onions

Whip up this savory pizza that transforms simple ingredients into something extraordinary. Caramelized onions add sweet depth while sausage provides hearty flavor. Fresh spinach keeps it balanced and vibrant.

Ingredients

– 1 lb pizza dough
– 2 tbsp olive oil
– 1 large yellow onion, thinly sliced
– 8 oz Italian sausage, casings removed
– 1 cup pizza sauce
– 2 cups shredded mozzarella cheese
– 2 cups fresh spinach
– 1/4 cup grated Parmesan cheese
– 1 tsp dried oregano
– 1/2 tsp red pepper flakes

Instructions

1. Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat.
2. Heat 1 tablespoon olive oil in a large skillet over medium-low heat.
3. Add sliced onions and cook for 20-25 minutes, stirring occasionally, until golden brown and caramelized.
4. Transfer caramelized onions to a bowl and set aside.
5. In the same skillet, cook Italian sausage over medium heat for 8-10 minutes, breaking it into small pieces until browned.
6. Drain excess grease from the sausage using a slotted spoon.
7. Stretch pizza dough on a floured surface to form a 12-inch circle.
8. Brush the dough with remaining 1 tablespoon olive oil, leaving a 1-inch border around the edges.
9. Spread pizza sauce evenly over the oiled dough using the back of a spoon.
10. Sprinkle shredded mozzarella cheese over the sauce.
11. Distribute cooked sausage and caramelized onions evenly across the pizza.
12. Top with fresh spinach leaves, scattering them across the surface.
13. Sprinkle Parmesan cheese, dried oregano, and red pepper flakes over the top.
14. Carefully transfer the pizza to the preheated pizza stone or baking sheet.
15. Bake for 12-15 minutes until the crust is golden and cheese is bubbly with browned spots.
16. Remove from oven and let rest for 3 minutes before slicing.

Yield crispy crust with melty cheese and savory-sweet toppings that satisfy every craving. The caramelized onions create pockets of sweetness against the spicy sausage. Try serving with a drizzle of balsamic glaze or alongside a simple arugula salad for contrast.

Zesty Sausage and Spinach Risotto

Zesty sausage and spinach risotto transforms simple ingredients into creamy comfort. This one-pot wonder delivers bold flavor with minimal cleanup. Perfect for busy weeknights when you crave restaurant-quality results.

Ingredients

– 1 lb Italian sausage
– 1 medium yellow onion
– 2 cloves garlic
– 1 ½ cups Arborio rice
– ½ cup dry white wine
– 4 cups chicken broth
– 4 cups fresh spinach
– ½ cup grated Parmesan cheese
– 2 tbsp olive oil
– 1 tbsp butter
– ½ tsp black pepper

Instructions

1. Heat chicken broth in a separate saucepan until simmering, then reduce heat to low to maintain warmth throughout cooking.
2. Remove Italian sausage from casings and crumble into a large Dutch oven over medium-high heat.
3. Cook sausage for 6-8 minutes until browned, breaking it into small pieces with a wooden spoon.
4. Transfer cooked sausage to a plate using a slotted spoon, leaving 1 tablespoon of drippings in the pot.
5. Dice yellow onion and mince garlic cloves.
6. Add olive oil to the sausage drippings and sauté onion for 4 minutes until translucent.
7. Stir in minced garlic and cook for 30 seconds until fragrant.
8. Add Arborio rice and toast for 2 minutes, stirring constantly until grains turn slightly translucent around edges.
9. Pour in dry white wine and cook while stirring until liquid fully absorbs, about 2 minutes.
10. Ladle in 1 cup of warm chicken broth, stirring continuously until rice absorbs most liquid.
11. Continue adding broth ½ cup at a time, waiting until each addition is nearly absorbed before adding more.
12. Test rice texture after 18 minutes – grains should be tender but slightly firm at center.
13. Stir in cooked sausage, fresh spinach, Parmesan cheese, butter, and black pepper.
14. Cook for 2 more minutes until spinach wilts and cheese melts into creamy sauce.
15. Remove from heat and let rest for 3 minutes before serving. Your final risotto should flow slowly when spooned. Yellow risotto emerges richly golden from the Parmesan and sausage drippings. The spinach adds vibrant green contrast while keeping its slight bite. Serve immediately in shallow bowls with extra cheese for sprinkling, or top with lemon zest for brighter flavor.

Italian Sausage and Spinach Stromboli

Ditch the takeout menu and make this satisfying stromboli instead. This rolled pizza dough creation delivers all the comfort of Italian flavors in a portable package. You’ll love how the savory sausage and fresh spinach come together in every slice.

Ingredients

– 1 lb pizza dough
– 8 oz Italian sausage
– 2 cups fresh spinach
– 1 cup shredded mozzarella cheese
– 1/2 cup marinara sauce
– 1 tbsp olive oil
– 1 egg
– 1 tsp Italian seasoning

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Roll the pizza dough into a 12×10-inch rectangle on a lightly floured surface.
3. Spread marinara sauce evenly over the dough, leaving a 1-inch border around all edges.
4. Cook Italian sausage in a skillet over medium heat for 8-10 minutes until browned and crumbled.
5. Drain excess grease from the cooked sausage using a slotted spoon.
6. Layer the cooked sausage evenly over the sauce-covered dough.
7. Top with fresh spinach leaves, covering the sausage completely.
8. Sprinkle shredded mozzarella cheese evenly over the spinach layer.
9. Carefully roll the dough tightly from the long side, pinching the seam to seal.
10. Transfer the rolled stromboli seam-side down onto the prepared baking sheet.
11. Whisk the egg with 1 tablespoon of water to create an egg wash.
12. Brush the egg wash evenly over the entire surface of the stromboli.
13. Sprinkle Italian seasoning over the egg-washed surface.
14. Cut 4-5 shallow slits across the top of the stromboli to allow steam to escape.
15. Bake at 400°F for 20-25 minutes until the crust is golden brown and crisp.
16. Let the stromboli rest for 5 minutes before slicing to prevent filling spillage.
17. Slice into 1-inch thick pieces using a serrated knife for clean cuts. Crisp golden crust gives way to layers of savory sausage and melted cheese in every bite. Consider serving with extra warmed marinara for dipping, or slice thinner for perfect party appetizers.

Conclusion

More than just a collection, these 29 sausage and spinach recipes are your secret to stress-free, flavorful weeknight dinners. We hope you find new family favorites among them! Don’t forget to leave a comment telling us which recipe you loved most and share this roundup on Pinterest to help other busy cooks.