Baked Rigatoni Romano Florentine with Italian Sausage

1/2 lb dry Rigatoni pasta
2 Tablespoons extra virgin olive oil
1/2 large onion, finely chopped
1 small red bell pepper, finely diced
4 cloves fresh garlic, minced
3/4 lb Italian Hot Sausage
Pinch of salt and fresh ground pepper
3 Cups fresh baby spinach leaves, coarsely chopped
2 14 oz cans diced fire roasted tomatoes with garlic
1 8 oz can tomato sauce
8 fresh basil leaves, stacked, rolled and thinly sliced (chiffonade)
Pinch of salt and fresh ground pepper
1/4 Cup fresh grated Romano Cheese
2 Cups shredded mozzarella Cheese

1. Preheat oven to 350 degrees F. Cook pasta according to package directions, drain and set aside. Heat oil into a large dutch oven or other large pot. Saute onion and red bell pepper for 5 minutes or until softened, stirring frequently. Stir in garlic, sausage, salt and pepper. Cook and stir until sausage is cooked through.

2. Add spinach leaves and cook until wilted down. Stir in tomatoes, tomato sauce, basil leaves, salt and pepper. Reduce heat to low and simmer for 15 minutes. Add cooked pasta, stir to combine, then transfer to a 9x13inch baking dish. Sprinkle top with Romano Cheese and mozzarella Cheese. Bake for 15-20 minutes or until cheese is melted and bubbly. Enjoy!

recipe from www.pickypalate.com