Sausage And Spinach Penne Casserole - cooking recipe

Ingredients

17 1/2 ounces penne (smaller bag)
1 (12 inch) Italian sausage or (12 inch) Farmer's sausage
1 (10 ounce) box frozen chopped spinach
1/4 cup chopped onion
2 teaspoons minced fresh garlic
3 cups spaghetti sauce
6 ounces tomato paste
cayenne
1 cup ricotta cheese
3/4 cup parmesan cheese
2 egg whites, slightly beaten
3 cups shredded mozzarella cheese

Preparation

Put the water on to boil for the pasta.
Fry the sausage slices over medium heat in a large skillet (you need room for the sauce later).
Remove the sausage from the pan (leave the grease).
Fry the sliced onion until translucent.
Lower the heat to medium low.
Water should be boiling - add the pasta.
Add the fresh garlic and fry for a minute.
Add the spaghetti sauce, tomato paste, cayenne and simmer.
Add slightly beaten eggs to the ricotta.
Mix in the spinach and 1/2 cup parmesan.
Pasta should be slightly firm.
Shred the cheese.
Fill a 13 x 9 x 2 inch baking pan half full with the drained pasta.
Stir in the sauce (but leave about one cup for later).
Sprinkle 1/8 cup parmesan across.
Sprinkle 1 cup mozzarella across.
Spread out the sausage evenly across.
Spread the spinach mixture across.
Sprinkle 1 cup mozzarella across.
Spread the rest of the sauce across.
Bake at 350 degrees for 30 minutes.
Add any remaining parmesan and mozzarella and then cook until it is melted (mine started to brown).