Baked Ziti with Spinach and Tomatoes

This is simple, hearty, and oooh so delicious.  Served with a green salad and Dutch Crunch bread-a new family favorite!  It's extra yummy made with elk sausage....if you're lucky to have a friend like I do who has 500 pounds of elk in her freezer and is willing to share!

This recipe easily serves 10-12 people.

3/4 pound hot Italian sausages, casings removed

1 medium onion, chopped

3 large cloves of garlic, chopped

1 28-ounce can diced peeled tomatoes

1/4 cup pesto sauce

10 ounces ziti or penne pasta (about 3 cups dried), freshly cooked

8 cups redy-to-use spinach leaves (about 2/3 of a 10-ounce package)

6 ounces mozzarella cheese, cubed

1 cup grated Parmesan cheese (about 3 ounces)

Cook sausage, onion, garlic until cooked through and browned.  Add tomatoes with juices to pan.  Simmer until sauce thickens slightly, about 10 minutes.  Stir in pesto.  Season with salt and pepper.

Preheat oven to 375 degrees.  Lightly spray a 9 x 13-inch baking dish.  Combine hot pasta, spinach, mozzarella, and 1/3 cup Parmesan cheese in a large bow.  Stir in hot tomato sauce and combine well.  Transfer mixture to prepared baking dish.  Sprinkle remaining 2/3 up Parmesan cheese over.  Bake until sauce bubbles and cheeses melt-about 30 minutes.