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1
In a large Dutch oven over medium-high heat,cook the sausage meat, breaking up the meat as it cooks, for about 5 minutes or until no pinkness remains.
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2
Mix in the onion and saute another 5 minutes or until softened.Add the garlic and cook another minute. Add the marinara (tomato) sauce and simmer over medium heat another 10 minutes, or until the sauce begins to thicken. Mix in the pesto and pepper. Taste for seasoning. Reserve.
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3
Meanwhile, cook pasta over high heat until al dente. Drain well.
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4
Preheat the oven to 375 degrees. Oil a 9-by-13-inch baking dish. Spoon over a thin layer of sauce on the bottom of the pan.
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5
In a large bowl, combine the pasta with the remaining sauce, cubed smoked cheese, 1/3 cup Parmesan cheese and spinach leaves, mixing well to combine. Spoon the mixture into the prepared pan and sprinkle the remaining Parmesan cheese on top of the pasta.
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6
Bake uncovered for about 30 minutes or until the casserole begins to bubble and the cheese is browned.
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7
HELPFUL ADVICE:
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8
1. Place the baking dish on a cookie sheet to avoid dripping on the oven.
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9
2. Bake the pasta in a wide, shallow baking dish so there is more topping.
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10
3. This can be prepared 2 days ahead through step 4, covered and refrigerated. Remove from the refrigerator 1/2 hour before baking. (It may need a few more minutes to bake if it is cold.)
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11
4. Drain the pasta while it is still firm to the bite since it will continue to cook as it bakes.
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12
5. Divide this mixture into 2 smaller baking dishes and freeze one for future use.
