Penne Sausage Cassarole

I found one recipe in Cooking Light and another in Real Simple - honestly, it was an accidental combo when I was at the grocery store trying to remember the ingredients.The recipe freezes and reheats well, I would probably add a little extra sauce over the top next time because the pasta absorbs the liquid.

Baked Penne with Spinach, Peppers, and Sausage

Ingredients

• 1 tablespoon olive oil

• 1 lb hot Italian sausage, casing removed

• 2 cloves garlic, chopped

• 1 8-ounce jar julienne sun-dried tomatoes in oil

• 1 28-ounce can of diced tomatoes

• 1 jar marinara sauce ( I use Bertolli marinara w/burgundy)

• 1 teaspoon dried basil

• 1 teaspoon dried parsley

• kosher salt and black pepper

• 1 box Penne pasta

• 1bag baby spinach

• 1/2 small jar of roasted red peppers, chopped

• 3 cups grated Mozzarella cheese

• 1/4 cup grated Parmesan cheese

Instructions

1. Heat oven to 400° F.

2. Heat the oil in a large saucepan over medium heat.

3. Add the sausage and break apart as it browns

4. Add the garlic and sun-dried tomatoes and cook, stirring, for 2 minutes.

5. Add the diced tomatoes., ½ teaspoon salt, ¼ teaspoon pepper, basil, and parsley.

6. Simmer, stirring occasionally, until thickened, 15 to 20 minutes.

7. Meanwhile, bring a large pot of water to a boil.

8. Add 1 tablespoon salt. Cook the penne for half the package directions’ recommended time.

9. Add the spinach to the sauce and cook, stirring, until it wilts, about 1 minute.

10. Add the drained pasta and red peppers and toss to combine.

11. Place half the pasta mixture in an 8-inch square baking dish and sprinkle with half of the mozzarella. Top with the remaining pasta and sprinkle with the remaining mozzarella and Parmesan.

12. Place the baking dish on a rimmed baking sheet and bake until bubbling and beginning to brown 15 to 20 minutes.