Ingredients:
1 1/2 lbs hot Italian sausages, casings removed
1 onions, chopped
2 tablespoons fresh minced garlic ( or to taste)
2 teaspoons dried red pepper flakes ( optional or to taste)
3 -5 tablespoons olive oil
1 (28 ounce) cans diced tomatoes ( undrained)
1 (10 ounce) cans sliced mushrooms ( lightly drained, DO NOT squeeze out the moisture with you hands)
1/4 cup purchased pesto sauce
3 cups cooked penne pasta ( measure 3 cups already cooked)
1 (10 ounce) boxes frozen chopped spinach, drained
8 ounces mozzarella cheese, cubed small
1 1/4 cups grated parmesan cheese, divided
Directions:
Heat oil in a large skillet over medium heat.
Add in the sausage meat, onions and garlic with the dryed red pepper flakes (if using) saute for about 10-12 minutes breaking up the meat with a fork.
Add in the tomatoes with juice and the canned mushrooms; simmer about 20 minutes, stirring occasionally.
Add in the prepared pesto; stir to combine, season with salt and pepper.
Set oven to 375 degrees.
Grease a 13 x 9-inch baking dish.
In a large bowl combine the cooked pasta, spinach, mozzeralla and 3/4 cup grated Parmesan cheese (can use less then 3/4 cup if desired).
Add in the hot prepared tomato/sausage mixture; mix to combine.
Transfer to prepared baking dish.
Sprinkle with about 1/2 cup grated Parmesan cheese.
Cover with foil and bake about 30 minutes.
Servings: 6
Time preparation: 30 min.
Time total: 60 min.