Ingredients:
- 3/4 pound hot Italian sausages, casings removed
- 1 medium onion, chopped
- 3 large garlic cloves, chopped
- 1 28-ounce can diced peeled tomatoes
- 1/4 cup pesto sauce
- 10 ounces ziti or penne pasta (about 3 cups), freshly cooked
- 8 cups spinach leaves
- 6 ounces mozzarella cheese, cubed
- 1 cup grated Parmesan cheese (about 3 ounces)
For directions, visit Epicurious.
Recipe Notes:
I almost always substitute 1 pound of sliced mushrooms (white or baby bella are my favorites) for the sausage and make this into vegetarian dish. Sometimes I make it with both mushrooms and sausage. I’ve also substituted cubed eggplant with delicious results.
I usually use frozen spinach, because I’m more likely to have it around the house.
Recipe Review:
Since stumbling on this recipe on Epicurious years ago, this has become a favorite dinner of my husband and me. It’s delicious, easy to make, and fairly healthy. I especially like the addition of the pesto.
My rating: (5 / 5)