20 Delicious Sausage and Spinach Recipe Ideas

Craving cozy, flavorful meals that come together in a snap? Sausage and spinach are a match made in kitchen heaven—packed with protein, vibrant greens, and endless versatility. Whether you’re whipping up a quick weeknight dinner or a hearty weekend feast, these 20 delicious recipes will inspire your next culinary win. Get ready to fall in love with this dynamic duo all over again!

Sausage and Spinach Stuffed Shells

Wow, have I got a cozy, cheesy, and oh-so-satisfying dish for you today – Sausage and Spinach Stuffed Shells. It’s like a hug in a baking dish, perfect for when you’re craving something hearty but don’t want to spend all day in the kitchen.

Ingredients

• 12 oz jumbo pasta shells
• 1 tbsp olive oil
• 1 lb Italian sausage, casings removed
• 3 cloves garlic, minced
• 10 oz frozen spinach, thawed and squeezed dry
• 15 oz ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 24 oz marinara sauce

Instructions

1. Boil the shells: Cook the jumbo pasta shells according to package instructions until al dente, then drain and set aside.
2. Brown the sausage: In a large skillet over medium heat, heat olive oil and cook the Italian sausage, breaking it apart with a spoon, until no longer pink, about 5 minutes. Add minced garlic and cook for 1 more minute.
3. Mix the filling: In a large bowl, combine the cooked sausage, spinach, ricotta, mozzarella, Parmesan, egg, basil, salt, and pepper. Mix until well combined.
4. Preheat the oven: Set your oven to 375°F (190°C) to get it ready for baking.
5. Stuff the shells: Spoon the filling into each cooked shell, then arrange them in a baking dish. Pour marinara sauce over the top.
6. Bake to perfection: Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.

The shells come out piping hot, with a gooey, cheesy center and a slightly crispy top. Serve them with a side of garlic bread to sop up any extra sauce, or throw together a quick salad for a bit of freshness against the richness of the dish.

Creamy Sausage and Spinach Pasta

Oh man, have I got a weeknight lifesaver for you—Creamy Sausage and Spinach Pasta is the kind of dish that’ll make you feel like a gourmet chef without having to put in gourmet effort. It’s rich, it’s comforting, and it’s packed with flavors that’ll have everyone asking for seconds.

Ingredients

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

Instructions

1. Boil the pasta: Cook the penne according to package instructions until al dente, then drain and set aside.
2. Brown the sausage: Heat olive oil in a large skillet over medium heat. Add the sausage, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
3. Add the garlic: Toss in the minced garlic and red pepper flakes, cooking for just 30 seconds until fragrant—don’t let it burn!
4. Pour in the cream: Slowly add the heavy cream, stirring to combine with the sausage. Let it simmer for 2 minutes to thicken slightly.
5. Stir in the cheese: Sprinkle in the Parmesan, stirring until melted and the sauce is creamy.
6. Wilt the spinach: Add the spinach in batches, stirring until just wilted, about 1 minute.
7. Combine everything: Toss the drained pasta into the skillet, stirring to coat evenly with the sauce. Season with salt if needed.

This dish is all about the contrast—the creamy sauce clings to every nook of the pasta, while the spinach adds a fresh pop. Serve it straight from the skillet for that rustic, ‘no fuss’ vibe, or fancy it up with an extra sprinkle of Parmesan and a side of crusty bread to sop up all that goodness.

Sausage and Spinach Breakfast Casserole

Look, we’ve all been there — staring into the fridge at 7 AM, wondering how to turn last night’s leftovers into this morning’s masterpiece. Enter the Sausage and Spinach Breakfast Casserole: your new go-to for those ‘I need breakfast now’ moments. It’s hearty, it’s cheesy, and it’s got just enough green to make you feel virtuous.

Ingredients

• 1 lb breakfast sausage, casings removed
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cups fresh spinach, roughly chopped
• 6 large eggs
• 1 cup milk
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1 cup shredded cheddar cheese
• 4 slices bread, cubed

Instructions

1. Preheat oven: Heat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
2. Cook sausage: In a large skillet over medium heat, cook the sausage until browned, breaking it into crumbles as it cooks, about 5-7 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
3. Sauté veggies: Add olive oil to the skillet, then toss in the onion and spinach, cooking until the onion is translucent and the spinach is wilted, about 3-4 minutes.
4. Whisk eggs: In a large bowl, whisk together eggs, milk, salt, pepper, and garlic powder until well combined.
5. Layer ingredients: Spread the bread cubes in the prepared dish, top with the sausage and veggie mix, then pour the egg mixture over everything. Sprinkle with cheddar cheese. Tip: Let it sit for 10 minutes so the bread soaks up the egg mixture for a better texture.
6. Bake: Bake for 25-30 minutes, or until the eggs are set and the top is golden brown. Tip: Check doneness by inserting a knife in the center; it should come out clean.

This casserole comes out fluffy with a crispy top, packed with savory sausage and melty cheese. Serve it straight from the oven with a dollop of hot sauce or a side of fresh fruit for a breakfast that’ll have everyone asking for seconds.

Spinach and Sausage Stuffed Mushrooms

Guess what? I just stumbled upon the most irresistible appetizer that’s gonna steal the show at your next gathering – Spinach and Sausage Stuffed Mushrooms. It’s like the mushrooms decided to throw a party, and spinach and sausage were the first to RSVP. Let’s get into it!

Ingredients

• 12 large white mushrooms, stems removed and reserved
• 1/2 lb Italian sausage, casing removed
• 1 cup fresh spinach, finely chopped
• 1/4 cup cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Prep the mushrooms: Gently clean the mushrooms with a damp paper towel. Carefully remove the stems and chop them finely.
2. Cook the sausage: In a skillet over medium heat, cook the Italian sausage until browned, about 5 minutes. Drain any excess fat.
3. Sauté the stems: In the same skillet, add the chopped mushroom stems and olive oil. Cook until soft, about 3 minutes.
4. Mix the filling: Combine the cooked sausage, sautéed stems, spinach, cream cheese, Parmesan, garlic powder, onion powder, salt, and pepper in a bowl. Mix well.
5. Stuff the mushrooms: Preheat your oven to 375°F. Fill each mushroom cap with the sausage mixture, pressing down lightly.
6. Bake to perfection: Place the stuffed mushrooms on a baking sheet and bake for 20 minutes, or until the tops are golden and the mushrooms are tender.

These stuffed mushrooms come out with a juicy, savory filling that’s perfectly balanced by the earthy mushrooms. Try serving them on a platter with a drizzle of balsamic glaze for an extra pop of flavor. Trust me, they’ll disappear before you know it!

Sausage and Spinach Quiche

Look, I know quiche sounds fancy, but this Sausage and Spinach Quiche is basically a savory pie that’s as easy to make as it is delicious. Perfect for brunch or a lazy dinner, it’s packed with flavors that’ll make you forget it’s also kinda good for you.

Ingredients

• 1 pre-made pie crust (because we’re keeping it simple)
• 1 tbsp olive oil (for sautéing)
• 1/2 lb Italian sausage, casings removed (go for spicy if you like a kick)
• 1 cup fresh spinach, roughly chopped (pack it in)
• 4 large eggs (the glue that holds it all together)
• 1 cup whole milk (for creaminess)
• 1/2 tsp salt (to balance the flavors)
• 1/4 tsp black pepper (a little spice never hurt anyone)
• 1/2 cup shredded cheddar cheese (because cheese makes everything better)

Instructions

1. Preheat oven: Crank your oven to 375°F (190°C) to get it ready for the quiche.
2. Sauté sausage: Heat olive oil in a pan over medium heat, add sausage, and cook until browned, about 5 minutes. Tip: Break it into small pieces as it cooks for even distribution.
3. Add spinach: Toss in the spinach and cook just until wilted, about 2 minutes. It’ll look like a lot at first, but it shrinks down.
4. Whisk eggs: In a bowl, whisk together eggs, milk, salt, and pepper until well combined. Tip: A fork works just fine here; no need to dirty a whisk unless you want to.
5. Layer filling: Spread the sausage and spinach mixture evenly over the pie crust, then sprinkle the cheese on top.
6. Pour egg mixture: Slowly pour the egg mixture over the filling. Tip: Do this on the oven rack to avoid spills.
7. Bake: Slide the quiche into the oven and bake for 35-40 minutes, until the center is set and the top is golden. A knife inserted should come out clean.

This quiche comes out fluffy and rich, with the sausage adding a hearty depth and the spinach keeping it light. Serve it warm with a side of fruit or a simple salad for a meal that feels fancy without the fuss.

One-Pot Sausage and Spinach Risotto

Folks, if you’re looking for a dish that’s gonna make you feel like a gourmet chef without the hassle of a million pots and pans, you’ve hit the jackpot. This One-Pot Sausage and Spinach Risotto is your ticket to creamy, dreamy dinner heaven with minimal cleanup.

Ingredients

• 1 tbsp olive oil
• 1 lb Italian sausage, casings removed
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 4 cups chicken stock, warmed
• 2 cups fresh spinach, roughly chopped
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions

1. Brown the sausage: Heat olive oil in a large pot over medium heat. Add the sausage, breaking it up with a spoon, and cook until no longer pink, about 5 minutes.
2. Sauté the aromatics: Toss in the onion and garlic, cooking until soft and fragrant, about 3 minutes. Tip: Don’t rush this step; those flavors are the base of your dish!
3. Toast the rice: Stir in the Arborio rice, letting it get a bit toasty for about 2 minutes. This little trick amps up the nutty flavor.
4. Deglaze with wine: Pour in the white wine, scraping up any browned bits from the bottom of the pot. Let it simmer until the wine is mostly absorbed.
5. Add stock gradually: Begin adding the warm chicken stock, one cup at a time, stirring frequently and waiting until each cup is nearly absorbed before adding the next. This patience pays off with ultra-creamy risotto.
6. Wilt the spinach: Once the rice is al dente (about 20 minutes in), fold in the spinach until just wilted.
7. Finish with cheese: Remove from heat and stir in the Parmesan cheese. Season with salt and pepper to taste. Tip: The cheese adds saltiness, so taste before you season!

This risotto is luxuriously creamy with pops of savory sausage and fresh spinach. Serve it straight from the pot for that ‘I just whipped this up’ charm, or fancy it up with a sprinkle of extra Parmesan and a glass of that leftover wine.

Sausage and Spinach Calzones

Ready to dive into something cheesy, meaty, and downright delicious? Let’s talk about making Sausage and Spinach Calzones that’ll have you forgetting all about that sad desk lunch.

Ingredients

• 1 lb Italian sausage, casings removed
• 2 cups fresh spinach, roughly chopped
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• 1 lb pizza dough, store-bought or homemade
• 1 egg, beaten (for egg wash)
• 1/2 cup marinara sauce, for dipping

Instructions

1. Preheat oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Cook sausage: In a skillet over medium heat, cook the Italian sausage until browned, about 5-7 minutes. Drain excess fat.
3. Wilt spinach: Add the spinach to the skillet with the sausage and cook until just wilted, about 2 minutes. Remove from heat.
4. Mix filling: In a bowl, combine the sausage and spinach mixture with ricotta, mozzarella, Parmesan, garlic powder, oregano, and red pepper flakes.
5. Divide dough: Divide the pizza dough into 4 equal parts. On a floured surface, roll each piece into a 1/4-inch thick circle.
6. Fill calzones: Spoon 1/4 of the filling onto one half of each dough circle, leaving a 1-inch border. Fold the dough over the filling and crimp the edges to seal.
7. Brush with egg wash: Brush the tops of the calzones with beaten egg for a golden finish.
8. Bake: Bake for 20-25 minutes, or until the calzones are golden brown and puffed up.
9. Serve: Let cool for a few minutes before serving with marinara sauce on the side for dipping.

These calzones are a perfect mix of crispy on the outside and gooey on the inside, with just the right amount of spice. Try serving them with a side salad for a meal that feels a little fancy but is totally doable on a weeknight.

Spinach and Sausage Soup

Brace yourself for a bowl of comfort that’s as easy to whip up as it is delicious—this Spinach and Sausage Soup is your weeknight dinner hero. It’s got that perfect balance of hearty and healthy, with a little kick to keep things interesting.

Ingredients

• 1 tbsp olive oil
• 1 lb Italian sausage, casings removed
• 1 medium onion, diced
• 3 cloves garlic, minced
• 6 cups chicken broth
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 tsp dried basil
• 1/2 tsp red pepper flakes
• 4 cups fresh spinach, roughly chopped
• Salt and pepper to taste
• 1/2 cup grated Parmesan cheese, for serving

Instructions

1. Brown the sausage: Heat olive oil in a large pot over medium heat. Add the sausage, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
2. Sauté the aromatics: Add the onion and garlic to the pot, cooking until the onion is translucent, about 3 minutes. Tip: Don’t rush this step—the flavor base is key!
3. Simmer the soup: Pour in the chicken broth and diced tomatoes, then stir in the basil and red pepper flakes. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Wilt the spinach: Add the spinach to the pot, stirring until just wilted, about 2 minutes. Tip: Fresh spinach cooks down quickly, so keep an eye on it.
5. Season to perfection: Taste the soup and adjust the seasoning with salt and pepper as needed. Tip: The Parmesan added at the end will bring saltiness, so go easy here.
6. Serve hot: Ladle the soup into bowls and sprinkle with Parmesan cheese. For an extra touch, serve with crusty bread on the side.

This soup is a beautiful mess of flavors—savory sausage, sweet tomatoes, and that pop of green spinach all swimming in a rich broth. The Parmesan melts into the hot soup, adding a creamy, salty finish that’ll have you scraping the bowl.

Sausage and Spinach Lasagna Rolls

Just imagine rolling up all the cozy, cheesy goodness of lasagna into neat little bundles that are as fun to make as they are to eat. That’s exactly what these Sausage and Spinach Lasagna Rolls are all about—perfect for when you’re craving that classic comfort food but want to mix things up a bit.

Ingredients

• 8 lasagna noodles
• 1 tbsp olive oil
• 1/2 lb Italian sausage, casings removed
• 2 cups fresh spinach, chopped
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 egg, beaten
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 1/2 cups marinara sauce
• 1 cup shredded mozzarella cheese

Instructions

1. Boil the noodles: Cook lasagna noodles according to package instructions until al dente, then drain and lay flat on a sheet of parchment paper to prevent sticking.
2. Brown the sausage: Heat olive oil in a skillet over medium heat. Add Italian sausage, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
3. Wilt the spinach: Add chopped spinach to the skillet with the sausage and cook just until wilted, about 2 minutes. Remove from heat and let cool slightly.
4. Mix the filling: In a bowl, combine ricotta, Parmesan, beaten egg, garlic powder, salt, and pepper. Stir in the sausage and spinach mixture until well combined.
5. Assemble the rolls: Spread about 2 tbsp of the filling evenly over each lasagna noodle. Roll up tightly and place seam side down in a baking dish.
6. Add sauce and cheese: Pour marinara sauce over the rolls and sprinkle with mozzarella cheese.
7. Bake to perfection: Bake in a preheated 375°F oven for 20 minutes, or until the cheese is bubbly and slightly golden.

These lasagna rolls come out with a delightful contrast of textures—creamy filling, tender noodles, and a gooey, cheesy top. Serve them with a crisp green salad for a meal that feels both indulgent and balanced.

Sausage and Spinach Pizza

Ready to dive into a pizza that’s packed with flavor and just the right amount of greens to make you feel a little virtuous? This Sausage and Spinach Pizza is your ticket to a deliciously balanced meal that’s as fun to make as it is to eat.

Ingredients

• 1 lb pizza dough, store-bought or homemade, room temperature
• 1/2 cup marinara sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup cooked Italian sausage, crumbled
• 1 cup fresh spinach leaves, roughly chopped
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes (optional)

Instructions

1. Preheat your oven: Crank it up to 475°F and let it heat up while you prep the pizza. A hot oven is key for that perfect crust.
2. Roll out the dough: On a floured surface, stretch or roll your dough into a 12-inch circle. Don’t stress about perfection—rustic is charming!
3. Assemble the base: Transfer the dough to a greased baking sheet. Spread marinara sauce evenly, leaving a small border for the crust. Sprinkle with garlic powder and oregano.
4. Add toppings: Scatter mozzarella cheese over the sauce, then evenly distribute the sausage and spinach. Drizzle with olive oil and a sprinkle of red pepper flakes if you like a little heat.
5. Bake to perfection: Slide the pizza into the oven and bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
6. Cool and slice: Let the pizza sit for a couple of minutes before slicing. This helps the cheese set so your slices stay intact.

The combination of juicy sausage, slightly wilted spinach, and that crispy, cheesy crust is downright irresistible. Try serving it with a side of garlic butter for dipping the crust—trust me, it’s a game-changer.

Spinach and Sausage Stuffed Peppers

Man, have I got a treat for you today! These Spinach and Sausage Stuffed Peppers are like little boats of joy, packed with all the good stuff and baked to perfection. Perfect for when you want something hearty without spending all day in the kitchen.

Ingredients

• 4 large bell peppers, any color, tops cut off and seeds removed
• 1 lb Italian sausage, casings removed
• 1 cup cooked rice
• 2 cups fresh spinach, chopped
• 1/2 cup onion, diced
• 2 cloves garlic, minced
• 1 cup marinara sauce
• 1/2 cup shredded mozzarella cheese
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried oregano

Instructions

1. Preheat oven: Heat your oven to 375°F. This ensures your peppers cook evenly and get that nice, tender texture.
2. Brown sausage: In a large skillet over medium heat, cook the Italian sausage, breaking it apart with a spoon, until no longer pink, about 5-7 minutes. Tip: Don’t overcrowd the pan to get a good sear.
3. Sauté veggies: Add the olive oil to the skillet, then toss in the onion and garlic, cooking until soft, about 3 minutes. Stir in the spinach until just wilted.
4. Mix filling: Off the heat, stir in the cooked rice, marinara sauce, salt, pepper, and oregano. This combo is your flavor bomb.
5. Stuff peppers: Spoon the filling into the prepared peppers, packing it in lightly. Top each with mozzarella cheese.
6. Bake: Place the peppers in a baking dish and bake for 25-30 minutes, until the peppers are tender and the cheese is bubbly and slightly golden. Tip: For extra color, broil for the last 2 minutes.

These stuffed peppers come out with the perfect balance of juicy and hearty, with the cheese pulling in all the right ways. Serve them with a side of crusty bread to sop up any saucy goodness left on the plate.

Sausage and Spinach Frittata

Mornings can be a scramble, but this Sausage and Spinach Frittata is here to save the day—no flipping required, promise. It’s like a hug in a pan, packed with all the good stuff to kickstart your day.

Ingredients

• 6 large eggs
• 1/2 cup whole milk
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1/2 lb Italian sausage, casings removed
• 1 cup fresh spinach, roughly chopped
• 1/2 cup shredded cheddar cheese

Instructions

1. Preheat oven: Crank your oven to 375°F because we’re baking this beauty.
2. Whisk eggs: In a bowl, beat the eggs, milk, salt, and pepper until they’re best friends.
3. Cook sausage: Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add sausage, breaking it up until it’s browned and no longer pink, about 5 minutes.
4. Add spinach: Toss in the spinach and stir until it wilts down, about 2 minutes. Tip: Wilt the spinach just enough to keep its vibrant green color.
5. Combine: Pour the egg mixture over the sausage and spinach, sprinkling cheese on top. Tip: Let the eggs settle for a minute to avoid a cheese avalanche.
6. Bake: Slide the skillet into the oven and bake for 15-20 minutes, until the eggs are set and the top is golden. Tip: Check doneness by gently shaking the pan; if it jiggles, give it more time.

This frittata comes out fluffy with a crispy edge, and the sausage adds a spicy kick that plays nice with the creamy cheese. Serve it straight from the skillet for that rustic charm, or slice it up for a grab-and-go breakfast that actually feels gourmet.

Sausage and Spinach Gnocchi Bake

Hey there! Let’s dive into making this cozy, comforting Sausage and Spinach Gnocchi Bake that’s perfect for those nights when you want something hearty without spending hours in the kitchen.

Ingredients

• 1 lb Italian sausage, casings removed
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 lb gnocchi
• 2 cups fresh spinach, roughly chopped
• 1 cup mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated
• Salt and pepper to taste

Instructions

1. Brown the sausage: In a large skillet over medium heat, cook the Italian sausage, breaking it apart with a spoon, until browned and no longer pink, about 5-7 minutes.
2. Sauté the aromatics: Add the olive oil, garlic, and red pepper flakes to the skillet with the sausage. Cook for 1 minute until fragrant.
3. Simmer the sauce: Pour in the heavy cream and chicken broth, stirring to combine. Let the mixture simmer for 3-4 minutes until slightly thickened.
4. Cook the gnocchi: Add the gnocchi to the skillet, stirring to coat in the sauce. Cook for 2 minutes.
5. Wilt the spinach: Stir in the spinach and cook until just wilted, about 1 minute. Season with salt and pepper to taste.
6. Add the cheese: Sprinkle the mozzarella and Parmesan cheeses over the top. Cover the skillet and let it sit for 2 minutes until the cheese is melted.
7. Broil for crispiness: If you like a crispy top, place the skillet under the broiler for 1-2 minutes until the cheese is golden and bubbly.

This dish is all about the creamy, cheesy goodness with a little kick from the red pepper flakes. Serve it straight from the skillet for that rustic, family-style vibe, or plate it up with a simple side salad to cut through the richness. Either way, it’s a winner!

Spinach and Sausage Breakfast Burritos

So, you’re staring into your fridge, wondering how to turn that lonely pack of sausage and wilting spinach into something magical for breakfast, right? Well, buckle up, because we’re about to make some Spinach and Sausage Breakfast Burritos that’ll have you doing a happy dance at the table.

Ingredients

• 1 tbsp olive oil
• 1/2 lb breakfast sausage, casings removed
• 4 large eggs, beaten
• 1 cup fresh spinach, roughly chopped
• 1/4 cup shredded cheddar cheese
• 4 large flour tortillas
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder

Instructions

1. Heat the pan: Warm 1 tbsp olive oil in a large skillet over medium heat.
2. Cook the sausage: Add the sausage to the skillet, breaking it apart with a spoon. Cook until no pink remains, about 5 minutes.
3. Add the spinach: Toss in the spinach and stir until just wilted, about 1 minute. Tip: Don’t overcook the spinach; it’ll continue to cook with the eggs.
4. Scramble the eggs: Pour the beaten eggs over the sausage and spinach. Sprinkle with salt, pepper, and garlic powder. Stir gently until the eggs are softly set, about 3 minutes. Tip: For fluffier eggs, let them sit undisturbed for a few seconds before stirring.
5. Add cheese: Sprinkle the cheddar cheese over the egg mixture and stir until melted, about 1 minute.
6. Warm the tortillas: Heat the tortillas in a dry skillet for about 30 seconds per side or until pliable. Tip: Cover them with a towel to keep warm while you finish the filling.
7. Assemble the burritos: Divide the egg mixture among the tortillas, fold in the sides, and roll up tightly.

These burritos are a perfect mix of savory sausage, fluffy eggs, and just the right amount of cheesy goodness, with the spinach adding a fresh pop. Serve them with a side of salsa or avocado slices for an extra kick.

Sausage and Spinach Stuffed Chicken Breast

Now, let me tell you about this Sausage and Spinach Stuffed Chicken Breast that’s about to become your new weeknight hero. It’s juicy, packed with flavor, and honestly, way easier to make than you’d think.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup cooked Italian sausage, crumbled
• 1 cup fresh spinach, finely chopped
• 1/2 cup cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried basil
• 1/2 tsp dried oregano

Instructions

1. Preheat oven: Preheat your oven to 375°F (190°C) to get it ready for baking.
2. Prepare stuffing: In a bowl, mix together the cooked Italian sausage, chopped spinach, cream cheese, Parmesan cheese, garlic powder, onion powder, salt, pepper, basil, and oregano until well combined.
3. Stuff chicken: Carefully cut a pocket into each chicken breast, then stuff each with an equal amount of the sausage and spinach mixture. Tip: Don’t overstuff, or it’ll leak out during cooking.
4. Season outside: Rub the outside of each stuffed chicken breast with olive oil and a sprinkle of salt and pepper for extra flavor.
5. Bake: Place the chicken breasts in a baking dish and bake for 25-30 minutes, or until the internal temperature reaches 165°F (74°C). Tip: Use a meat thermometer to check doneness without cutting into the chicken.
6. Rest before serving: Let the chicken rest for 5 minutes after baking. This keeps all those delicious juices inside when you cut into it.

The chicken comes out incredibly tender, with a savory stuffing that’s got just the right amount of kick from the sausage. Serve it over a bed of creamy mashed potatoes or alongside some roasted veggies for a meal that feels fancy but is totally doable on a Tuesday night.

Spinach and Sausage Shepherd’s Pie

Boy, do I have a cozy, hearty dish for you today that’s going to make your kitchen smell like a dream. This Spinach and Sausage Shepherd’s Pie is the ultimate comfort food with a twist, combining savory sausage, fresh spinach, and a creamy mashed potato topping that’s just begging to be dug into.

Ingredients

• 1 lb ground Italian sausage
• 2 cups fresh spinach, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 cups mashed potatoes (prepared with butter and milk)
• 1/2 cup shredded cheddar cheese

Instructions

1. Brown the sausage: In a large skillet over medium heat, cook the ground Italian sausage until it’s nicely browned, about 5-7 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
2. Sauté the veggies: Add the olive oil, onion, and garlic to the skillet with the sausage. Cook until the onion is translucent, about 3 minutes. Then, stir in the spinach until wilted.
3. Season and simmer: Sprinkle in the thyme, salt, and pepper. Pour in the chicken broth and let the mixture simmer for 5 minutes to meld the flavors. Tip: If the mixture looks too dry, add a splash more broth.
4. Layer the pie: Transfer the sausage mixture to a baking dish. Spread the mashed potatoes evenly over the top, then sprinkle with cheddar cheese.
5. Bake to perfection: Bake in a preheated 375°F oven for 20 minutes, or until the top is golden and the edges are bubbly. Tip: For an extra crispy top, broil for the last 2 minutes.

The result? A dish where the creamy potatoes meet the savory, slightly spicy sausage and spinach in every bite. Serve it straight from the oven with a side of crusty bread to soak up all those delicious juices.

Sausage and Spinach Stuffed Zucchini Boats

Wow, have I got a treat for you today! These Sausage and Spinach Stuffed Zucchini Boats are the perfect way to sneak some greens into your meal without sacrificing flavor. Plus, they’re ridiculously easy to make, so let’s dive right in.

Ingredients

• 4 medium zucchinis, halved lengthwise and scooped out
• 1 tbsp olive oil
• 1 lb Italian sausage, casings removed
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 cup fresh spinach, chopped
• 1/2 cup marinara sauce
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tsp Italian seasoning
• Salt and pepper to taste

Instructions

1. Prep the zucchini: Preheat your oven to 375°F. Scoop out the centers of your zucchini halves to create ‘boats,’ leaving about a 1/4-inch border. Brush the inside with olive oil and season lightly with salt and pepper.
2. Brown the sausage: In a large skillet over medium heat, cook the Italian sausage, breaking it apart with a spoon, until no longer pink, about 5 minutes. Tip: Don’t drain the fat; it adds flavor!
3. Sauté the veggies: Add the onion and garlic to the skillet with the sausage and cook until soft, about 3 minutes. Stir in the spinach until just wilted, then remove from heat.
4. Mix in the sauce: Stir the marinara sauce and Italian seasoning into the sausage mixture. Taste and adjust seasoning if needed.
5. Stuff the zucchini: Divide the sausage mixture evenly among the zucchini boats. Top with mozzarella and Parmesan cheeses.
6. Bake to perfection: Place the stuffed zucchini on a baking sheet and bake for 20-25 minutes, or until the zucchini is tender and the cheese is bubbly and golden. Tip: For extra crispiness, broil for the last 2 minutes.

These zucchini boats come out juicy and packed with flavor, with the cheese creating a deliciously gooey top. Serve them with a side of garlic bread to soak up any extra sauce, or enjoy them as is for a low-carb delight.

Spinach and Sausage Flatbread

You know those nights when you’re staring into the fridge, hoping dinner will magically appear? Well, this Spinach and Sausage Flatbread is about to save your day with minimal effort and maximum flavor.

Ingredients

• 1 pre-made flatbread (about 12 inches)
• 1/2 cup marinara sauce
• 1 cup shredded mozzarella cheese
• 1/2 lb Italian sausage, casings removed
• 1 cup fresh spinach, roughly chopped
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp red pepper flakes
• 1/4 tsp salt

Instructions

1. Preheat oven: Crank your oven to 400°F to get it nice and toasty for the flatbread.
2. Brown sausage: In a skillet over medium heat, cook the sausage until it’s no longer pink, breaking it up as it cooks. Tip: Don’t overcrowd the pan to get a good sear.
3. Sauté spinach: In the same skillet, add olive oil and spinach, cooking just until wilted. Tip: A squeeze of lemon here adds a fresh zing.
4. Assemble flatbread: Spread marinara sauce over the flatbread, then layer on the cooked sausage, spinach, and top with mozzarella. Sprinkle with garlic powder, red pepper flakes, and salt.
5. Bake: Pop the flatbread in the oven for 10-12 minutes, or until the cheese is bubbly and golden. Tip: For an extra crispy crust, place it directly on the oven rack.

The flatbread comes out with a perfect crunch, the sausage brings a spicy kick, and the spinach keeps it feeling kinda healthy. Try drizzling with a little balsamic glaze for a sweet and tangy finish.

Sausage and Spinach Cornbread Casserole

Alright, let’s dive into making this Sausage and Spinach Cornbread Casserole that’s going to be the star of your next brunch or cozy dinner. It’s got all the good stuff – savory sausage, fresh spinach, and a golden cornbread topping that’s just begging to be devoured.

Ingredients

• 1 lb Italian sausage, casings removed
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 5 oz fresh spinach, roughly chopped
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup milk
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1/2 cup shredded cheddar cheese

Instructions

1. Preheat oven: Heat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
2. Cook sausage: In a large skillet over medium heat, cook the sausage until browned, about 5 minutes. Tip: Break it up as it cooks for even browning.
3. Sauté veggies: Add olive oil, onion, and garlic to the skillet with the sausage. Cook until the onion is soft, about 3 minutes. Stir in the spinach until just wilted.
4. Mix dry ingredients: In a bowl, whisk together cornmeal, flour, baking powder, salt, and pepper.
5. Combine wet ingredients: In another bowl, mix milk, melted butter, and egg until combined.
6. Make batter: Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the cheddar cheese.
7. Layer and bake: Spread the sausage mixture in the prepared dish. Pour the batter over the top. Bake for 25 minutes, or until the top is golden and a toothpick comes out clean. Tip: Let it sit for 5 minutes before serving to set.

This casserole is a beautiful mess of flavors and textures – the cornbread is slightly sweet and crumbly, while the sausage and spinach bring a savory depth. Serve it with a dollop of sour cream or a drizzle of hot honey for an extra kick.

Spinach and Sausage Stuffed French Bread

Zesty and packed with flavor, this Spinach and Sausage Stuffed French Bread is the ultimate comfort food that’s surprisingly easy to whip up. Imagine tearing into a crispy loaf to reveal a cheesy, savory filling that’s perfect for game day or a cozy night in.

Ingredients

• 1 large French bread loaf (about 16 inches long)
• 1 lb Italian sausage, casings removed
• 1 cup fresh spinach, chopped
• 1/2 cup onion, finely diced
• 2 cloves garlic, minced
• 1 cup mozzarella cheese, shredded
• 1/2 cup cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

Instructions

1. Preheat oven: Preheat your oven to 375°F (190°C) to get it ready for baking.
2. Prepare bread: Slice the French bread loaf in half lengthwise and hollow out the center, leaving about a 1/2-inch border to create a boat.
3. Cook sausage: In a skillet over medium heat, cook the Italian sausage until browned, breaking it apart with a spoon, about 5-7 minutes.
4. Sauté veggies: Add the onion, garlic, and spinach to the skillet with the sausage. Cook until the spinach wilts and the onion is translucent, about 3-4 minutes.
5. Mix filling: Remove the skillet from heat. Stir in the mozzarella, cream cheese, Parmesan, salt, black pepper, and red pepper flakes until well combined.
6. Stuff bread: Spoon the sausage mixture into the hollowed-out bread loaf, packing it tightly.
7. Bake: Place the stuffed loaf on a baking sheet and bake for 15-20 minutes, or until the cheese is bubbly and the bread is golden.
8. Rest: Let the bread sit for 5 minutes before slicing to allow the filling to set.

The result? A crispy-on-the-outside, gooey-on-the-inside masterpiece with a kick of spice from the sausage and a fresh bite from the spinach. Serve it with a side of marinara for dipping, and watch it disappear before your eyes.

Conclusion

With 20 flavorful sausage and spinach recipes, there’s something here for every home cook to love! Whether you’re craving a cozy casserole, a quick skillet meal, or a hearty soup, these dishes are sure to delight. Try one (or a few!) and let us know your favorites in the comments. Don’t forget to share this roundup on Pinterest for fellow foodies to enjoy. Happy cooking!