Pesto Pasta with Chicken Sausage and Brussel Sprouts

via Gimme Some Oven

I liked, M was so-so.  But easy on the prep side.  

Ingredients:

• 1 lb fresh brussels sprouts, ends trimmed and any yellowed/browned outer leaves removed, then sliced in half
• 3 Tbsp. olive oil, divided
• 1/2 tsp. Kosher salt
• 1/2 tsp. freshly-ground black pepper
• 1 lb (16 oz.) orecchiette (or any pasta)
• 4 chicken sausage links (I used spicy Italian), sliced into 1/4″ thick coins
• 5 cloves garlic, peeled and thinly sliced
• 1/3 cup pesto
• Parmesan cheese, for serving

Method:
Preheat oven to 400 degrees F.  In a large bowl, mix together brussels sprouts, 2 Tbsp. olive oil, salt and pepper. Gently stir until well-combined.
Prepare a baking sheet with aluminum foil, then spread the brussels sprouts on it evenly.  Roast for about 20-30 minutes, stirring once partway through, or until they are crispy on the outside and cooked on the inside.  (My batch of tiny sprouts only took about 12 minutes to cook.)  Remove from oven and set aside.
Meanwhile, heat the remaining olive oil in a skillet over medium-high heat.  Add the sausage and cook, turning occasionally, until nearly-browned, about 6-8 minutes.  Add the garlic, and continue cooking for another 1-2 minutes until the garlic is fragrant and the sausage is browned.
Cook the pasta according to the package directions.  (I begin heating my water while preparing the brussel sprouts, and added the pasta to the boiling water just after beginning to cook the sausage.)  Once the pasta is cooked, drain the water (reserving 1/4 cup pasta water), and then toss together the pasta, pesto, cooked sausage and garlic, and brussels sprouts.  Add in some of the reserved pasta water if needed for extra moisture.
Serve warm, and sprinkle with freshly-grated Parmesan cheese.

Baked Ziti with Tomatoes and Spinach

via Epicurious (I think...)

INGREDIENTS:

3/4 pound hot Italian sausage
1 medium onion, chopped
3 large garlic cloves, chopped
1 28-ounce can diced peeled tomatoes
1/4 cup purchased pesto sauce

10 ounces ziti or penne pasta (about 3 cups), freshly cooked
8 cups ready-to-use spinach leaves (about 2/3 of 10-ounce package)
6 ounces mozzarella cheese, cubed
1 cup grated Parmesan cheese (about 3 ounces)

DIRECTIONS:

Heat heavy large saucepan over medium-high heat. Add sausage, onion and garlic and sauté until sausage is cooked through, breaking up meat with back of spoon, about 10 minutes. Add tomatoes with juices to pan. Simmer until sauce thickens slightly, stirring occasionally, about 10 minutes. Stir in pesto. Season sauce with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)

Preheat oven to 375° F. Lightly oil 13 x 9-inch glass baking dish. Combine pasta, spinach, mozzarella and 1/3 cup Parmesan cheese in large bowl. Stir in hot tomato sauce. Transfer mixture to prepared baking dish. Sprinkle remaining 2/3 cup Parmesan cheese over. Bake until sauce bubbles and cheeses melt, about 30 minutes.

Sausage Quiche

9 inch pie shell, unbaked
4 oz. mozzarella cheese, shredded
3 eggs, beaten
1/4 tsp. salt
6 oz. sausage, cooked, drained and crumbled
1/2 c. milk

Preheat oven to 375 degrees. Line unbaked pie shell with 1/2 cheese. Top cheese with cooked sausage. Cover with remaining cheese. Combine eggs, milk, salt and pepper; beat well. Pour over ingredients already in pie shell. Bake for 30 to 35 minutes. Serve hot.
1/4 tsp. pepper