Categories: Casserole, Main Dish, Pork
Ingredients
- Sauce:
- 1 lb hot Italian sausage , casings removed
- 1 onion , finely chopped
- 3 garlic cloves , minced
- 2 (26 ounce) boxes pomi brand marinara sauce (or other high-quality prepared marinara sauce)
- 6 tablespoons pesto sauce (store-bought is fine)
- salt & freshly ground black pepper
- Pasta:
- 1 lb penne
- 8 ounces smoked gouda cheese or 8 ounces smoked mozzarella cheese , finely diced
- 1 cup freshly grated parmesan cheese
- 1 (6 ounce) bag baby spinach leaves
Directions
-
In a large Dutch oven over medium-high heat, add the sausage and onion.
-
Cook, breaking sausage up with a spoon, for about 5 minutes, or until softened, stirring frequently to cook onion evenly.
-
Add garlic and cook for 1 more minute.
-
Add marinara sauce and reduce heat to medium.
-
Simmer for 10 minutes, or until sauce begins to thicken.
-
Stir in pesto and season with salt and pepper to taste. Set aside.
-
Cook penne in a large pot of salted boiling water for about 10 minutes, or until al dente.
-
Drain well.
-
Preheat oven to 375 degrees F.
-
Oil a 9-x-13-inch baking dish.
-
Spread a thin layer of sauce over bottom of dish.
-
In a large bowl, combine pasta with remaining sauce, the Gouda or mozzarella, 1/3 cup of the Parmesan, and spinach, mixing well.
-
Spoon mixture into prepared dish and sprinkle with remaining 2/3 cup Parmesan over top.
-
Bake for about 30 minute or until casserole begins to bubble and cheese is browned.
-
Serve hot.