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1
Preheat oven to 375. Grease a deep lasagna pan (or two 9x9 pans). Crockpot instructions are at the bottom.
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2
SAUCE: In a large deep saucepan, heat oil. Add onion and saute slowly until onion is soft, about 5 minutes. Add sausage to pan; continue to saute and break up sausage into bite size pieces. When sausage is just about done, add garlic for a minute or two. Finally, pour red wine into pan and bring wine to a boil to evaporate alcohol and eliminate most of the liquid.
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3
Add tomatoes to other ingredients. Pour about 1/2 cup water into the tomato can to clean out the can - add this water to the pot. Add pesto. While this simmers about 10 minutes, cook the pasta.
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4
PASTA: Bring plenty of salted water to boil for pasta (lots of water will prevent sticky pasta). Cook according to package directions; drain.
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5
In a large mixing bowl, toss hot cooked pasta, chopped fresh spinach and tomato/sausage sauce. DO NOT ADD CHEESE YET. Continue combining hot ingredients until spinach wilts slightly, THEN add cubed mozzarella and 1/2 CUP of the Parmesan cheese. Toss quickly and pour into your prepared baking dish (if you work with the cheese too long, it will become a stringy mess!).
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6
Sprinkle final 1/2 CUP Parmesan on top.
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7
Bake 375 for 30 minutes, uncovered, until hot and bubbly.
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8
CROCKPOT VERSION FOR A CROWD: Double recipe. Make sure pasta is a bit undercooked (slightly firm). Pour into crockpot; add 1 cup hot water around the edges. Cook on HIGH 3 hours.
