1160. FARMERS SAUSAGE with BACON and GEMELLI

serves 6


1/2 lb. gemelli, cooked
1 package frozen peas, thawed
3 tablespoons butter, melted
1 bunch spinach, cooked & drained
1 lb. German farmers sausage, sliced
1 can cream of mushroom soup
1/2 cup sour cream
1/2 cup milk
salt and pepper, to taste
6 slices bacon, cooked and crumbled

In a bowl, place cooked pasta, half of the peas, and melted butter. butter a large baking dish, create a layer of spinach, place pasta and pea mixture evenly over spinach. create a blended mixture of sausage, sour cream, soup and milk. add as next layer. bake uncovered at 400 degrees for 20 minutes, sprinkle with remaining peas and bacon, cook another 8 minutes until bubbly and brown.


courtesy of: World Hearth Circle of International Cooking