Ingredients

• 1 lb dried rotini pasta
• 1 tbsp olive oil
• 3 Italian sausages, casings removed
• 1 yellow onion, finely diced
• 2 garlic cloves, minced
• 1 28-oz can crushed tomatoes
• 1 tbsp Italian seasoning
• Salt and pepper to taste
• 4 cups baby spinach
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup freshly grated Parmesan cheese

Preparation

Cook the pasta according to package directions. Drain and set aside.
In a large skillet, heat the oil over medium-high heat. Add the sausage and cook, breaking it up with the side of a spoon, until it is no longer pink. Add the onion and cook until soft and translucent, 3 minutes. Add garlic and cook for another minute. Add crushed tomatoes, Italian seasoning, salt, and pepper. Reduce heat to medium-low and simmer for 10 minutes. Add baby spinach and stir until the spinach is wilted. Add the cooked pasta and stir until it is well coated.
Preheat the oven to 350°F.
In a large baking dish, spread a third of the pasta and top with a third of the shredded mozzarella cheese. Create two more layers. Finish with the remaing mozzarella cheese and Parmesan cheese.
Bake for 15 to 20 minutes until the cheese is melted and bubbly. For best results, broil for the final 2 minutes of cooking to get a nice golden top.
Serve immediately or store in the refrigerator for up to 3 days.