Spinach Mostacholi

• 1 pound hot italian sausage
• 1 onion, finely chopped
• 3 garlic cloves
• 2 - 26oz boxes marinara sauce
• 6 tbsp basil pesto
• 1 pound penne pasta
• 0.5 pound smoked houda or mozzarella cheese, finely diced
• 1 cup parm cheese
• 6oz baby spinach leaves

1. 1. Brown a pound of spicy hot italian sausage. Add onion and 3 cloves garlic.
2. Once yellow, add 52oz marinara sauce, reduce to medium until thicker (10min).
3. Stir in 6 tablespoons pesto, and salt/pepper to taste. Set aside.
4. 2. Cook 1 pound penne al dente. Drain.
5. 3. Preheat oven 375, and have a 9x13 baking dish nearby.
6. 4. In a large bowl, put 6oz spinach leaves, 1/2 cup mozzarella, 1/3 cup parm,
7. and then cooked pasta. I use a big heavy spoon to turn the whole mess around
8. until the pasta starts to make the spinach leaves smaller. Once mixed, put in
9. your 9x13 dish, and pour the sauce over the top. Stir around if needed.
10. 5. Sprinkle 2/3 cup parm on top, and I put a nice layer of breadcrumbs to add
11. more texture. Alapaki likes things that are crispy or burned. Go figure.
12. 6. Bake 30 min, add foil if it looks like it's getting too brown on the top.
13. You can make this for up to 2 days prior and then thaw, throw in the oven.

sausage, onion, garlic, marinara sauce, basil pesto, penne pasta, houda, parm cheese, baby spinach

Taken from www.epicurious.com/recipes/member/views/spinach-mostacholi-50119642 (may not work)