Spinach Mostacholi

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   1. Brown a pound of spicy hot italian sausage. Add onion and 3 cloves garlic.

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   Once yellow, add 52oz marinara sauce, reduce to medium until thicker (10min).

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   Stir in 6 tablespoons pesto, and salt/pepper to taste. Set aside.

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   2. Cook 1 pound penne al dente. Drain.

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   3. Preheat oven 375, and have a 9x13 baking dish nearby.

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   4. In a large bowl, put 6oz spinach leaves, 1/2 cup mozzarella, 1/3 cup parm,

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   and then cooked pasta. I use a big heavy spoon to turn the whole mess around

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   until the pasta starts to make the spinach leaves smaller. Once mixed, put in

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   your 9x13 dish, and pour the sauce over the top. Stir around if needed.

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    5. Sprinkle 2/3 cup parm on top, and I put a nice layer of breadcrumbs to add

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    more texture. Alapaki likes things that are crispy or burned. Go figure.

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    6. Bake 30 min, add foil if it looks like it's getting too brown on the top.

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    You can make this for up to 2 days prior and then thaw, throw in the oven.

No additional tips available.