10ouncesfrozen baby spinach, thawed and drained well (can substitute 1 or 2 9-oz. bags fresh spinach)
12ouncesprecooked smoked chicken, or turkey sausage, halved lengthwise and sliced 1/4 inch thick (see note)
8ouncesmozzarella cheese, 4 ounces cut into 1/2-inch cubes and 4 ounces shredded
¼cupfreshly grated Parmesan cheese
Instructions
Bring a large pot of salted water to a boil. Heat oil in a large skillet over medium heat. Add onion; cook until translucent, about 3 minutes. Stir in garlic. Cook for another minute.
Stir in tomatoes, oregano and basil; simmer for 8-10 minutes. Add cream; cook until warmed through, about 5 minutes. Season sauce with salt and pepper to taste.
Preheat the oven to 400 degrees. Cook the pasta in the boiling water until about a minute less than the al dente package directions. (If using fresh spinach, add it to the pot of boiling pasta right at the end and cook until wilted.) Drain, and return contents to pot.
Add tomato sauce, sausage, spinach and cubed mozzarella to the pot; toss to coat. Season with salt and pepper. Scoop pasta into lightly greased 9X13-inch pan (or divide evenly between two 8X8-inch pans).
Top with shredded mozzarella and Parmesan. Bake until browned and edges are crisp, 20 to 30 minutes.
Notes
Make Ahead Instructions:prepare recipe right up until the baking step and then cover with a double layer of aluminum foil. Freeze. Bake covered for 1 hour and 30 minutes, uncover and bake 30 minutes longer. Alternately, the dish can be prepared and refrigerated (covered) for up to 12 hours before baking. Bake as directed in the recipe, adding an additional 5-10 minutes if needed.Chicken Sausage: I find this in the same section/aisle as the hotdogs next to the precooked kielbasa and chorizo – I use the Jennie-O brand and it is precooked in a U-shape.