Italian Sausage & Pasta Bake

By Howie

Ingredients

• 1 1/2 lb mild or hot Italian sausage
• 2 onions, coarsely chopped
• 3 cloves garlic, minced
• 1 large sweet red pepper, coarsely chopped
• 4 cups meatless tomato sauce
• 1 can (7 1/2 oz) tomato sauce
• 1 tb each dried basil, oregano and fennel seeds
• 5 cups penne pasta
• 1 pkg. fresh spinach, trimmed and coarsely chopped
• 3 cups provolone or mozzarella cheese, shredded
• 1 cup asiago or parmesan cheese, grated

Preparation

Step 1

1) Cut sausage into 1/2 inch chunks. In large skillet, brown sausage over medium heat in batches and adding oil if necessary. Transfer sausage to bowl.

2) Pour off any fat from the pan. Add onions, garlic and red pepper. Cook over medium heat for about 5 minutes or until softened. Stir in pasta sauce, tomato sauce, basil, oregano, and fennel seeds. Bring to a boil, stirring and scraping any brown bits from the bottom of the pan. Return sausage and any accumulated juices to the pan. Cover and simmer for 15 minutes or until sausage is firm throughout.

3) Meanwhile, in large pot of boiling water, cook pasta for about 6 minutes. Add spinach, cook for 1 minute. Drain well and return to pot. Add sausage mixture with provolone cheese, stir to combine well.

4) Transfer to 13x9 (3L) dish. Sprinkle with asiago. Cover dish with greased foil, greased side down.

5) Bake, covered with foil, in 375 oven for 30 minutes, or for 1 hour if previously refrigerated.

* Can make ahead and refrigerate for up to 1 day. Can overwrap with heavy duty foil and freeze for up to 1 month. Thaw in fridge for 36 hours.