Stacy's sausage ziti

 My friend Stacy brought this to a girl's weekend and we all devoured it. Best of all - you can make ahead, divide and freeze half, or leave out the sausage for vegetarians. This is a total winner.

Ingredients:

1 pound spicy Italian sausage, casings removed**

3 cloves of garlic, minced

2 (26 oz) jars Raos Marinara

6 tbsps basil pesto (I like Buitoni)

S&P to taste

1 pound penne pasta

1/2 pound mozzarella - diced (regular/not fresh)

1 cup freshly grated parmesan, divided

1 (6 oz) bag fresh baby spinach

Directions:

First - make the sauce. Cook the sausage in a large saucepan over medium-high heat, breaking it up with a spoon until no pink remains.

Add the garlic and cook another minute

Stir in the pasta sauce and reduce heat to medium. Simmer until the sauce begins to thicken. Stir in pesto and salt and pepper. Set aside

Preheat oven to 375 and butter or use a baking spray to cover  a 13x9 baking dish.

Cook the penne in a large pot of salted water until al dente. Drain and return to pot

Spoon a portion of sauce into bottom of baking dish. 

Add the remaining sauce to the pasta and stir to combine. Stir in the diced mozzarella, 1/3 cup of parmesan, and spinach leaves. Mix well to combine. 

Pour into pan. sprinkle remaining Parmesan on top.

Bake in pre-heated oven for 30 minutes, until dish begins to bubble and the cheese is golden brown. 

Serve hot.

**if you don't like spicy sausage, feel free to use sweet or mild 

Notes:

This can be prepared up to two days ahead right up to the baking. Cover and chill in the refrigerator. Remove from the fridge half an hour before baking to bring to room temp. Bake according to directions above.

You can also divide this into two smaller casserole dishes and freeze one, tightly wrapped up for up to 6 months. Thaw completely before baking.