- 1 pound Italian sausage
- 1 large onion, diced
- 1 tablespoon minced garlic
- 1 tsp dried oregano
- 1 28-ounce can tomatoes, chopped, with liquid
- 1/4 pound baby spinach, cut into thin ribbons
- 1 pound ziti or other large cut pasta
- 1 pound shredded mozzarella
- 1/2 cup freshly grated Parmesan
Bring large pot of water to boil; salt it. Heat oven to 400°F. Distribute meat in large skillet over medium high heat and cook, undisturbed, until browned on one side, about 5 minutes. Stir and then cook another 2 minutes undisturbed.
Add the onion, garlic, and oregano. Lower heat to medium and continue to cook, stirring occasionally, until vegetables are soft; add tomatoes and bring to a boil. Simmer while cooking pasta, stirring and seasoning lightly with salt and pepper to taste; do not let sauce become too thick. Add spinach and cook just until wilted.
Cook pasta until just tender; it should still be too hard to eat. Drain it (do not shake the colander; allow some water to cling to the noodles) and toss it with the sauce and half the mozzarella. Grease a 9-by-13-inch baking dish and spoon mixture into it. Top with remaining mozzarella and the Parmesan if using. Bake until top is browned and cheese bubbly, 20 to 30 minutes.
Serves 6-8. From Serious Eats.