Prep Time: 20 minutes | Total Time: 35 minutes | Serves: 6

Ingredients:

• 8 ox penne
• 1 lb ground mild italian sausage
• 2 cups onion, diced
• 2 garlic cloves, minced, or 1 tsp minced garlic
• 8 oz button mushrooms, sliced
• 1/4 tsp ground pepper
• 1 1/2 tsp Italian seasoning
• 2 – 14.5 oz cans crushed tomatoes (I like the fire-roasted kind)
• 3 cups fresh spinach, roughly chopped
• 2 oz mozzarella cheese, cubed
• 1 cup grated Parmesan cheese, divided

Directions:

1. Preheat oven to 425F. 
2. Boil salted water. Cook penne and cook 11 minutes. Drain. 
3. Heat large skillet over medium-high heat. Add sausage, onion and garlic. Saute while breaking it up with the back of a spoon, until cooked through, about 10 minutes. 
4. Add mushrooms, and sauté 3 minutes. Add pepper, Italian seasoning and tomatoes to the skillet. Simmer, stirring occasionally, about 8 minutes. 
5. Combine sausage mixture with pasta, spinach, mozzarella cheese and 1/2 cup Parmesan cheese. 
6. Pour into 9×13″ baking dish. Sprinkle remaining 1/2 cup Parmesan cheese on top. 
7. Bake 15 minutes or until cheese is melted and sauce is bubbling. 

Notes: 

Recipe Origin:  Back of the pasta box recipe. I was surprised at how good it is.