Baked Penne With Sausage, Spinach, And Beans - cooking recipe

Ingredients

1 tablespoon canola oil or 1 tablespoon olive oil, for cooking
3 -5 garlic cloves, crushed
3 fresh chicken sausage or 3 Italian sausages
28 ounces diced tomatoes
19 ounces white beans, rinsed and drained
5 1/2 ounces tomato paste
1/4 cup pesto sauce (optional)
salt (to taste)
pepper (to taste)
3 cups penne pasta, rigatoni or 3 cups rotini pasta
10 ounces baby spinach leaves, coarsely torn
1 1/2 cups shredded mozzarella cheese
1/2 c- 1 c parmesan cheese

Preparation

In a large saucepan, heat a drizzle of oil over medium-high heat and cook the onion and garlic for a few minutes, until soft.
Squeeze the sausages out of their casings into the pan and cook, breaking up the meat until it's no longer pink.
Add the tomatoes, beans, and tomato paste and simmer for 5 to 10 minutes, until the sauce thickens. Stir in the pesto and some salt and pepper.
Cook the pasta until al dente, drain it well, and toss it with the spinach, mozzarella, and about half the parmesan cheese in a large bowl.
Stir in the hot tomato sauce, which will slihtly wilt the spinach.
Pour into one or more baking dishes (it should be enough to fill one 9x13 inch pan) and sprinkle with the remaining Parmesan.
At this point the dish can be cooled completely, covered, and kept in the refrigerator overnight, or frozen for up to 4 months. Bake from frozen.
Bake at 350 for about 30 minutes (40 minutes if frozen), until bubbly and golden.