8oz of ziti or penne pasta
2 packages of Charcutnuvo Italian Chicken Sausage
20 oz of your favorite marinara sauce | divided
8 oz spinach chopped spinach | roughly chopped
15 oz Ricotta cheese
8 oz mozzarella cheese | divided
1 tbsp Italian seasoning
3 garlic cloves | minced
Roughly chopped basil
Red pepper flakes
Salt & Pepper to taste
2 tbsp olive oil
Preheat the oven to 350F. Add 6 cups of water to a large stock pot and bring to a boil. Add a pinch of salt and pasta. Boil pasta just until al dente. Pasta will cook again in the oven, so do not over cook here.
While pasta is cooking, slice the Charcutnuvo Italian Chicken Sausage into medallions. Warm a large pan with 2 tbsp olive oil over medium heat. Add the chicken sausage and minced garlic, and saute for 3-4 minutes. Remove from heat and add to a large bowl.
Roughly chop spinach and mix into the ricotta.
Add ricotta and spinach mixture, 6 oz of mozzarella cheese, 10 oz of marinara sauce, egg, italian seasoning, and salt and pepper to the chicken sausage and garlic. Mix well.
Gently stir in the cooked noodles, then spread into a large casserole dish.
Cover with the last 10oz of marinara sauce and sprinkle top with remaining mozzarella cheese.
Bake in the preheated oven for 25 minutes. For the last 1-2 minutes of baking, turn oven to broil to crisp the top of the casserole. Watch closely to make sure the casserole doesn’t burn.
Remove from oven and top with roughly chopped basil. Let cool for about 5 minutes, then dig in and enjoy!