Baked Penne with Italian Sausage -Becky

1 box whole-wheat penne pasta

2 Tbsp. evoo

1/2 large onion, finely chopped

1 package italian mild sausage links (or ground)

a couple handfuls of fresh spinach, coarsely chopped

1 (14 oz.) can diced fire roasted tomatoes with garlic

1 (8 oz.) can tomato sauce

1/4 tsp. dried basil

1/4 tsp. dried parsley

2 cups shredded mozzarella cheese

1/4  cup parmesan cheese

pinch of sea salt and fresh ground pepper

1 small red bell pepper, finely diced

1 large carrot, finely grated

1 1/2 tsp. minced garlic

Preheat oven to 350°. Cook pasta according to package directions; drain and set aside. Heat oil in a large pan. Saute onion and red bell pepper until onions are translucent. Stir in garlic, sausage (removed from skin if links, and crumbled), salt and pepper. Cook on medium high and stir until sausage is cooked through. Add spinach and carrot, and cover pan with lid. Cook until wilted. Stir in tomatoes, tomato sauce, basil, parsley, and a little more salt and pepper to taste. Reduce heat to low and simmer for 15 minutes. Place cooked pasta in a 9x13 casserole dish and pour sausage mixture over top. Sprinkle with mozzarella cheese and parmesan cheese. Cover with foil and bake until cheese is melted and bubbly. Serve with garlic toasted french bread. So Yummy!