Spinach Mostacholi

Name: Spinach Mostacholi
Ingredients: 1 pound hot italian sausage; 1 onion, finely chopped; 3 garlic cloves; 2 - 26oz boxes marinara sauce; 6 tbsp basil pesto; 1 pound penne pasta; 0.5 pound smoked houda or mozzarella cheese, finely diced; 1 cup parm cheese; 6oz baby spinach leaves

9 ingredients

1 steps

Ingredients

1 pound hot italian sausage
1 onion, finely chopped
3 garlic cloves
2 - 26oz boxes marinara sauce
6 tbsp basil pesto
1 pound penne pasta
0.5 pound smoked houda or mozzarella cheese, finely diced
1 cup parm cheese
6oz baby spinach leaves

Directions

1

{"0":"1. Brown a pound of spicy hot italian sausage. Add onion and 3 cloves garlic.","1":"Once yellow, add 52oz marinara sauce, reduce to medium until thicker (10min).","2":"Stir in 6 tablespoons pesto, and salt\/pepper to taste. Set aside.","3":"2. Cook 1 pound penne al dente. Drain.","4":"3. Preheat oven 375, and have a 9x13 baking dish nearby.","5":"4. In a large bowl, put 6oz spinach leaves, 1\/2 cup mozzarella, 1\/3 cup parm,","6":"and then cooked pasta. I use a big heavy spoon to turn the whole mess around","7":"until the pasta starts to make the spinach leaves smaller. Once mixed, put in","8":"your 9x13 dish, and pour the sauce over the top. Stir around if needed.","9":"5. Sprinkle 2\/3 cup parm on top, and I put a nice layer of breadcrumbs to add","10":"more texture. Alapaki likes things that are crispy or burned. Go figure.","11":"6. Bake 30 min, add foil if it looks like it's getting too brown on the top.","13":"You can make this for up to 2 days prior and then thaw, throw in the oven."}