Source: My Kitchen Cafe
- 1 medium red onion, finely chopped
- 4 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 10 fresh oregano leaves, chopped (I sent my 10 year old out to pick “a bunch” of oregano and used what she brought in) – you could also use 1/2 teaspoon dried oregano
- 1/2 cup heavy cream
- 1 pound rigatoni
- 2 – six ounce bags baby spinach
- 12 ounces smoked chicken (or turkey) sausage, halved lengthwise and sliced 1/4 inch thick
- 6 ounces mozzarella cheese, grated
- 1/4 cup grated Parmesan cheese
Preheat oven to 400 degrees.
Bring a large pot of salted water to a boil.
In a large skillet, cook chopped onion until translucent then stir in garlic. Cook for another minute; avoid browning the garlic.
Stir in tomatoes and oregano; cook till heated through; add cream and warm through. Season sauce with salt and pepper.
Cook pasta in the boiling water, according to package instructions. With about a minute and a half to spare on the cook time, add spinach, and cook just until wilted. Drain; return to pot.
Add tomato sauce, sausage, and 1/2 the Mozzarella to pasta; toss to coat. *Pour into 13×9 inch dish, top with remaining Mozzarella and Parmesan. Bake until browned and edges are crisp, 20 to 30 minutes. and bake 20-30 minutes or until tops and sides are bubbly brown.
This served two adults and 3 small kids a second night of leftovers.
*If you want to save a second portion for another night entirely, rather than using the 13×9 inch dish, divide it evenly between two shallow 1 1/2-quart baking dishes, freezing one. To re-cook simply take the dish from the freezer, and cook approximately 30 minutes more than the original time.