Baked Pasta With Sausage and Tomato Pesto

The smoked Gouda can sometimes be hard to find, but it adds a great flavor and texture. The hot Italian sausage adds some spice. Got this one from "The Best American Recipes 2003-2004."

• Ready In: 1 hr
• Serves: 6-8

Ingredients

• Sauce

• 1  lb hot Italian sausage, casings removed
• 1  onion, finely chopped
• 3  garlic cloves, minced
• 2 (26 ounce) boxes  pomi brand  marinara sauce (or other high-quality prepared marinara sauce)
• 6  tablespoons pesto sauce (store-bought is fine)
•  salt & freshly ground black pepper

• Pasta

• 1  lb penne
• 8  ounces smoked gouda cheese or 8  ounces smoked mozzarella cheese, finely diced
• 1  cup  freshly grated parmesan cheese
• 1 (6 ounce) bag  baby spinach leaves

Directions

1. In a large Dutch oven over medium-high heat, add the sausage and onion.
2. Cook, breaking sausage up with a spoon, for about 5 minutes, or until softened, stirring frequently to cook onion evenly.
3. Add garlic and cook for 1 more minute.
4. Add marinara sauce and reduce heat to medium.
5. Simmer for 10 minutes, or until sauce begins to thicken.
6. Stir in pesto and season with salt and pepper to taste. Set aside.
7. Cook penne in a large pot of salted boiling water for about 10 minutes, or until al dente.
8. Drain well.
9. Preheat oven to 375 degrees F.
10. Oil a 9-x-13-inch baking dish.
11. Spread a thin layer of sauce over bottom of dish.
12. In a large bowl, combine pasta with remaining sauce, the Gouda or mozzarella, 1/3 cup of the Parmesan, and spinach, mixing well.
13. Spoon mixture into prepared dish and sprinkle with remaining 2/3 cup Parmesan over top.
14. Bake for about 30 minute or until casserole begins to bubble and cheese is browned.
15. Serve hot.