Baked Pasta with Chicken Sausage

Happy Thanksgiving Everyone!

I'll have to post a photo of what I know will be my beautiful Thanksgiving turkey later.  Just on the off-chance you have never brined a turkey and choose to do so next time you roast a turkey, I can promise you you will never turn back.  So, so, so moist!!!

But, to last night's wonderful pasta bake.  Oh, my!  This stuff is good.  I wanted to start making a few dishes I could freeze for nights I just don't feel like putting a dinner together.  This dish is delicious.  The flavors come together so beautifully with a bit of a smoky taste.  While you could definitely use frozen spinach in its place, the fresh is just so perfect, I would encourage to go with fresh.  You can either prepare a large pan (9x13) or two (8x8) baking dishes, putting one of them in the freezer.  If you have this dish in the freezer, you can simply toss a Caesar's salad and dinner is easy, peasy!

BAKED PASTA WITH CHICKEN SAUSAGE

Coarse salt and ground pepper
1 Tbsp EVOO
1 medium red onino, chopped
4 cloves minced garlic (about 4 tsp)
1 can (28 oz) whole tomatoes with juice, lightly crushed with hands
1/2 tsp dried oregano
1/2 cup heavy cream
1 pound rigatoni
12 oz baby spinach (more if you have it) or 2 (10 oz) frozen bricks, thawed and squeezed dry
12 oz smoked chicken sausage (I used Jennie-O turkey sausage) halved lengthwise, and sliced 1/4" thick
6 oz Italian-blend shredded cheese
1/4 cup grated Parmesan

Bring a large pot of salted water to a boil.  Heat oil in a large skillet over medium heat.  Add onion; cook until translucent, about 3 minutes.  Stir in garlic.  Cook for another minute.  Stir in tomatoes and oregano; cook until tomatoes are falling apart, 10-15 minutes.  Add cream; cook until warmed through, about 5 minutes.  Season sauce with S&P.

Meanwhile, preheat oven to 400.  Cook pasta in the boiling water until ad dente, according to package directions.  Add spinach, and cook just until wilted.  Drain, and return contents to pot.

Add tomato sauce, sausage, and 4 oz cheese; toss to coat.  Season with S&P.  Divide evenly between the two 8x8 pans or directly into the 9x13 baking dish.  Top with grated cheese and Parmesan.  Bake until browned and edges are crispy, 20-30 minutes.

If you freeze half, you can put it straight into a 400 degree oven from the freezer for about 45 minutes, or until browned and hot throughout.