Cheesy Baked Penne with Sausage, Peppers, and Onions

Step 1: Sausage ... Add the sausage to a large non-stick pan (if using a stainless pan, you may want to add a drizzle of olive oil to start sauteing the sausage), on medium high heat. Saute until the sausage rounds are lightly golden brown, stirring often.

Step 2: Peppers and Onions ... Drain any excess fat that from the sausages, leaving a little to saute the vegetables. Then, add the peppers and onions, and stir to combine with the sausage. Reduce the heat to medium and cook 5-7 minutes until the vegetables are tender. Add the garlic, and mix to combine.

Step 3: Tomatoes ... Add in the diced tomatoes and tomato puree, along with a pinch of salt and pepper; and simmer 8-10 minutes as the pasta cooks, and the oven is preheated. Check as it cooks, if any additional seasoning is needed.

Step 4: Pasta ... Cook the pasta according to package directions in plenty of salted water. You want to cook it 1 minute short of package directions; because, it will continue to cook in the oven. Drain the pasta, and add it back to the pot - off the heat - to dry; it just takes a minute, but it gets rid of any excess moisture.

Step 5: Casserole ... Add your sausage sauce, and mozzarella to the pasta, and toss to combine. If you decide t add spinach, you can add it at this time. Add the mixture to a 13x9" pan, sprayed with a nonstick spray, such as Pam. Top the casserole dish with the pecorino romano or parmesan cheese.

Step 6: Bake ... In a 400 degree oven, middle shelf, uncovered, for approximately 20-30 minutes; until bubbly and the cheese is melted.

Step 7: Serve and ENJOY! ... I like to serve family style. Finish off the dish with the fresh basil and parsley; and, serve some fresh ricotta on the side. I love to add a spoon to each serving. It adds a cool, creamy texture to the spicy pasta dish. Finish with a salad and garlic bread.