1 lb sweet Italian sausage (casing removed). You can get your grocery store meat counter to do this, or you can snip the end and slice the side of a sausage and squeeze it out.
1 medium onion
3 large garlic cloves
1 28 oz can iced whole tomatoes
1/4 prepared pesto sauce
10 oz rigatoni or penne
1 c. Romano cheese
8 c. spinach leaves (2/3 of 10 oz package)
6 oz mozzarella cheese - chopped
6 oz mozzarella cheese - shred
1 pint heavy whipping cream
Preheat oven to 375 degrees. Cook pasta to "al dente" (not too long or it will be mushy after baking).
In a large saucepan, brown onion, sausage and garlic about 10 minutes. Add tomatoes with juices. Simmer until thicker - about 10 minutes. Stir in pesto and cream and season with salt and pepper to taste.
Oil a 9 x 13" baking dish. Mixed cooked pasta, raw spinach, chopped mozzarella and 1/3 cup Romano cheese. Stir in the hot sauce. Mix and transfer to baking dish. Sprinkle remaining Romano cheese and shredded mozzarella. It should look like this:
Cover and bake for 30 minutes. You will need to let this cool before you can serve it. You also may want to serve small portions - it is rich. You'll notice that the combination of the tomatoes, heavy cream and pesto taste a bit like a vodka sauce, but you will be happy you didn't take shortcuts.
Garnish with parsley and enjoy!