Baked Ziti with Spinach and Tomatoes

adapted from Epicurious

Ingredients

3/4 lb. sweet Italian sausages, casing removed (I used low fat turkey Italian sausage)
1 medium yellow onion, chopped
3 large garlic cloves, chopped
1 28-ounce can diced peeled tomatoes
1/4 - 1/3 cup pesto sauce ( I buy in bulk and freeze)
salt and pepper, to taste
1 box Barilla ziti or penne pasta, freshly cooked
6-8 cups fresh baby spinach (about 8 oz.)
6-8 ounces mozzarella cheese, cubed*, with some shredded to top pasta (I used fresh)
1 cup grated Parmesan cheese

Directions

1. Heat a large saucepan over medium-high heat. Add sausage, onion and garlic and sauté until sausage is cooked through, breaking up meat with back of spoon, about 10 minutes. Add tomatoes with juices to pan. Simmer until sauce thickens slightly, stirring occasionally, about 10 minutes. {While simmering, cook the pasta, if eating immediately.} Add pesto to sauce. Season sauce with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)

2. Preheat oven to 375° F. Lightly oil 13 x 9-inch glass baking dish. Combine pasta, spinach, cubed mozzarella and 1/3 cup Parmesan cheese in large bowl. Stir in hot tomato sauce. Transfer mixture to prepared baking dish. Sprinkle remaining 2/3 cup Parmesan and shredded mozzarella. Bake until sauce bubbles and cheeses melt, about 30 minutes.

*To have a more even distribution of cheese, make mozzarella cubed on the smaller size. If using fresh mozzarella, there may be a bit of excess moisture after pasta has baked, this can easily be spooned out if needed.

Serves 6-8