PENNE PASTA CASSEROLE

A favorite Oregon Duck recipe

ingredients

3/4 lb. light Italian sausage (casings removed) I used the large Johnsonville sausages (Safeway)
1 medium onion, chopped
3 large garlic cloves, chopped
1 28-oz. can diced, peeled tomatoes
1/4 c. pesto sauce (I used Verdi from Safeway)
10 oz. penne pasta
8 cups ready to use baby spinach leaves
6 oz. cubed mozarella cheese
1 cup grated parmesan cheese

1
On medium high heat, saute sausage, onion and garlic until sausage is cooked through.
2
Add tomatoes with juices.
3
Simmer until thickened slightly, stirring occasionally. (About 10 minutes)
4
Stir in pesto.
5
This can be prepared a day ahead. Cover and refrigerate and then bring to simmer when prepaaring casserole.
6
Cook pasta. Rinse with cool water.
7
Combine pasta, spinach, mozarella and 1/3 cup of the parmesan in large bowl. Stir in hot tomato sauce.
8
Transfer all to lightly oiled glass baking dish (9X13).
9
Sprinkle with remaining parmesan cheese.
10
Bake 375 degrees until bubbly, about 30 minutes or so.