1 LB ITALIAN SAUSAGE -half hot/half regular casings removed
1 ONION finely chopped
3 GARLIC CLOVES minced
2 26 oz, boxes of POMI BRAND MARINARA sauce or other marinara sauce
6 T BASIL PESTO
SALT AND FRESH GROUND PEPPER TO TASTE
1 LB. PENNE PASTA
1/2 LB CUBED CHEESE (SMOKED GOUDA OR MOZZARELLA)
1 C freshly grated PARMESAN CHEESE.
1 6 OZ. BAG BABY SPINACH LEAVES
Instructions
Heat large Dutch oven over med/high heat and add the sausage.
Cook, breaking up the meat with a spoon for about 5 min or until
no pinkness remains. Add the onion and sauté for 5 min. until
softened. Add garlic and cook 1 min. Add the marinara sauce and
reduce heat to medium. Simmer for 10 min, or until sauce start to
thicken. Stir in the pesto. salt and pepper. Taste to adjust
seasonings. Set side.
In a large pot of boiling salted water cook the pasta for about 10
min,or until al dente, Don't overcook. Drain well.
Preheat oven to 375 . Oil 13 x9 casserole or other appropriate
large dish. Spread thin layer of sauce over bottom of dish.
In a LARGE ( I mean Large!) bowl, combine the pasta with the
sauce, diced cheese, 1/3 cup parmesan,and the spinach leaves,
mixing well to combine. Spoon mixture into prepare dish and
sprinkle with remaining 2/3 cup of parmesan.
Bake for about 30 min or until casserole begins to bubble and
cheese is browned.
This can be prepared up to two days ahead and refrigerated.
Remove from refrigerator at least 30 min. before baking..
Can also be divided and frozen in smaller amounts. Defrost before
reheating.
Originally Submitted
8/15/2013
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