Creamy Pesto Baked Spaghetti with Chicken Sausage

Creamy Pesto Baked Spaghetti with Chicken Sausage

By Leela of Lex Eats

"Y’all know I’m a huge fan of chicken sausage. al fresco’s product is fully-cooked, so you can quickly heat it up for an easy dinner. I always keep a package in the fridge for nights when I have nothing planned for dinner."

Creamy Pesto Baked Spaghetti with Chicken Sausage

Servings: 4
What you’ll need:

1 package al fresco chicken sausage, sliced

8 oz. spaghetti, cooked

8 oz. cream cheese, softened

1/2 cup cottage or ricotta cheese

2 cups mozzarella cheese

1/3 cup pesto

1 small squash, sliced into half moons

4 oz. fresh spinach

Directions:
  • Preheat oven to 350 degrees F.
  • Combine cream cheese, cottage cheese, 1 cup of the mozzarella and pesto in a small bowl until fully combined.
  • Toss warm spaghetti with spinach until wilted.
  • Add pesto mixture, chicken sausage and squash to the spaghetti mixture. Stir until combined.
  • Spread spaghetti in a 9 in. casserole pan and sprinkle with remaining mozzarella on top.
  • Bake for 30-35 minutes until cheese begins to brown and edges crisp up.