Shelly's Recipe

BAKED PENNE WITH SAUSAGE AND SPINACH

Category: Pasta - Baked

Canola or olive oil, for cooking with
2 lean chicken and apple or Italian sausages, squeezed out of their casings
1 onion, chopped
3-5 cloves of garlic, crushed
1 28 oz. can diced tomatoes (undrained)
1 can tomato paste
1/2 cup pesto
3 cups penne, rigatoni or rotini pasta
1 10 oz. bag baby spinach leaves
1 1/2 cups grated part-skim mozzarella
1/2 – 1 cup grated Parmesan cheese

In a large saucepan, heat a drizzle of oil over medium-high heat and cook the sausage, onion and garlic, breaking up the meat until the sausage is cooked through. Add the tomatoes and tomato paste and simmer for 5-10 minutes, until the sauce thickens. Stir in the pesto and some salt and pepper.

Cook the pasta until al dente, drain it well and toss it with the spinach (coarsely tear the spinach up with your hands as you add it), mozzarella and about half the Parmesan cheese in a large bowl. Stir in the hot tomato sauce, which will slightly wilt the spinach. Divide among baking dishes or aluminum containers (it should be enough to fill one 13x9 inch pan) and sprinkle with the remaining Parmesan. (At this point the dish can be cooled completely, covered and frozen for up to 4 months. Bake from frozen.)

Bake at 350 for about 30 minutes (40 if frozen) until bubbly and golden. If you want to make it ahead, cool completely before covering and transferring to the freezer for up to 3 months, then bake it from frozen, adding about 15 extra minutes of baking time. Serves 6-8.