Marjorie Farr, Silver Spring, Md.

　　Use fresh spinach in this dish — frozen will not do. A sprinkle of parsley before serving adds a fresh touch.

　　

Ingredients

makes 4 servings

　　2 tablespoons olive oil

　　8 ounces sweet Italian sausage, casings removed

　　4 ounces fresh spinach, coarsely shredded

　　4 ounces escarole, coarsely shredded

　　1 tablespoon finely minced garlic

　　3 cups fat-free, low-sodium chicken broth

　　2 teaspoons dried oregano

　　4 ounces medium-sized shell-shaped pasta, uncooked

　　1/2 cup uncooked long-grain rice

　　1/2 cup dried quick-cooking barley

　　2 tablespoons chopped flat-leaf parsley

　　Freshly grated Parmesan cheese (for serving), optional

　　

Step 1

1. Place oil in a 10- or 12-inch skillet over medium heat. Add sausage and cook, breaking up clumps, until no longer pink. Add spinach, escarole and garlic. Cook, stirring, until greens are wilted, 2 to 3 minutes; reserve.

　　

Step 2

2. Place the broth and oregano in a medium-sized saucepan and bring to a boil; reserve.

　　

Step 3

3. Preheat oven to 350°F. Place pasta in the bottom of a 10- to 12-cup covered casserole. Spoon reserved sausage and greens over pasta. Scatter rice and barley over greens. Stir in reserved broth; bring to a boil. Remove from heat, cover and bake until pasta and grains are tender and most of the liquid is absorbed, about 30 minutes. Remove from oven, add parsley and stir well. Serve immediately with cheese, if desired.