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Sausage & Spinach Cheddar Casserole

  • Author: Caitlin
  • Total Time: 37 mins
  • Yield: 6-8 1x


  • 4 cups uncooked whole wheat pasta (rigatoni, shells, etc.)
  • 1 head cauliflower (3-4 cups florets)
  • 4 cloves garlic
  • 2.5 cups shredded sharp cheddar cheese (about 8-10 ounces shredded)
  • 1 teaspoon mustard (dijon is best)
  • 1/4 teaspoon salt
  • 6 ounces sausage (I used Spicy Chicken Sausage)
  • 6 packed cups fresh spinach
  • optional mix-ins: sun-dried tomatoes, 1 teaspoon soy sauce, sautéed kale


  1. Steam or boil the cauliflower & garlic: Bring a large pot of water (or broth) to a boil. Break the florets into large chunks and boil the cauliflower and peeled garlic for about 5-8 minutes. Strain from pot (save the water!) and place in blender. Add 1 cup cooking liquid and blend until mostly smooth. Add 2 cups cheese and blend until smooth. Add mustard and salt and blend until combined. Adjust taste as desired.
  2. Bring the liquid back to a boil and cook the pasta for about 7-8 minutes, or until al dente. Drain and set aside.
  3. Heat a large skillet over medium-high heat. Remove the sausage from the casing and crumble. Brown in pan until cooked through. Add the spinach and cook just until wilted.
  4. Bake the casserole: Add the pasta, sausage, and spinach to a large oven-safe dish and stir well. Add the cauliflower sauce and mix, then top with the remaining cheddar cheese. Bake on 350ºF for 10-15 minutes. Serve!
  • Prep Time: 2 mins
  • Cook Time: 35 mins
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