• 12 ounces hot Italian sausage or regular sausage, take the casing off
• 1 medium onion chopped
• 5 cloves chopped garlic
• 3½ cups (28 ounces) of diced tomatoes
• ½ cup pesto sauce
• Salt and pepper to taste
• Vegetable oil
• 10 oz Ziti or Penna pasta, cooked
• 1 pkg (6 oz) ready to use spinach leaves
• 8 ounce Mozzarella cheese, shredded
• 1 cup grated Parmesan cheese

Combine the sausage, onion and garlic in the pan. Sauté for 10 minutes until the sausage is cooked through stirring to crumble, then drain. Stir in the undrained tomatoes, simmer for 10 minutes or until the sauce thickens slightly. Stirring occasionally stir in the pesto.

Season with the salt and pepper.

Preheat the oven to 375º. Combine the Ziti, spinach, mozzarella cheese and ⅓ cup of parmesan cheese in a large bowl. Stir in the tomato mixture. Remove to the baking dish, sprinkle the remaining ⅔ Parmesan cheese over the Ziti mixture. Bake for 30 minutes or until the sauce bubbles and the cheese melts.