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“This is a variation of my Mom's recipe. I found the garlic added a nice flavour to the original recipe. In all honesty the spinach was a means of placating my wife. Fresh spinach is best as the flavor is not too strong (great for kids!). The sausage was a spur of the moment add that I thought worked well. I found penne pasta works best. I tried elbow macaroni and the texture just wasn't right. As always, criticism is always welcome!”
1 dish

Ingredients Nutrition


  1. Pre-heat oven to 350 degrees (180 C).
  2. Cook sausage in frying pan, breaking up meat. Drain and set aside.
  3. While sausage is cooking, grate onions and garlic (use smallest grate).
  4. Melt butter over medium heat.
  5. Cook pasta as directed on package.
  6. Add flour, onions, garlic, mustard, and worcestershire sauce.
  7. Slowly add milk. Adding too much will cause the flour mixture to clump together.
  8. Add ketchup, salt and pepper.
  9. Cook mixture for approx 2 minutes after boil, stirring constantly.
  10. Remove mixture from heat, adding cheese. Stir until completely melted and smooth.
  11. Pour cheese mixture, spinach, and sausage into casserole dish, stirring until well blended.
  12. Add pasta.
  13. Sprinkle approximately 1/2 cup of shredded cheese on top of dish.
  14. Using a small spoon, place several small tabs of butter on top.
  15. Place in oven and bake for 30 minutes or until cheese is brown and bubbly.

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