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Farmer's Sausage and Gemelli Recipe
|Gemelli||1⁄2 Pound, cooked very al dente, drained (Gemelli, Pasta "Twins")|
|Baby frozen peas||10 Ounce, thawed (1 Package)|
|Melted butter||3 Tablespoon|
|Spinach||10 Ounce, cooked, drained (1 Package, Fresh Or Frozen)|
|Frankfurters/Frankfurters||1 Pound, sliced (German Farmer'S)|
|Canned cream and mushroom soup||10 1⁄2 Ounce (1 Can)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Bacon slice||6 , cooked, drained of fat, crumbled|
Serving size: Complete recipe
Calories 3248 Calories from Fat 1788
% Daily Value*
Total Fat 200 g308.1%
Saturated Fat 84.6 g422.9%
Trans Fat 0 g
Cholesterol 477.5 mg
Sodium 6577 mg274%
Total Carbohydrates 237 g79.1%
Dietary Fiber 29.2 g116.7%
Sugars 31.2 g
Protein 125 g250.4%
Vitamin A 595.2% Vitamin C 149.6%
Calcium 179.3% Iron 177.9%
*Based on a 2000 Calorie diet
Butter a large baking dish, layer it with the spinach.
Arrange the pasta and peas mixture evenly over the spinach.
Pour the blended mixture of sausage, soup, sour cream, and milk over the pasta and peas layer.
Bake, uncovered, in a preheated 400-degree oven for 20 minutes.
Sprinkle the remaining peas and the bacon on top.
Cook another 8 minutes or until bubbling and brown.