Ingredients
1 pound penne pasta, cooked al dente
2 teaspoons olive oil
2 spicy Italian sausage links, casings removed, sausage cut into small pieces
1 medium onion, chopped
3 large cloves garlic, minced
3 (14.5 ounce) cans diced tomatoes
1 (6 ounce) can tomato paste
2 tablespoons GOLDEN BLOSSOM HONEY
1/8 teaspoon crushed red pepper flakes
1/4 cup pesto, homemade or purchased at store
2 cups mozzarella cheese, grated
8 ounces baby spinach leaves
1/2 cup Parmesan cheese, divided
Honey Tips
Honey Is One of the Oldest Foods
Honey is one of the oldest foods in existence. It was found in the tomb of King Tut and was still edible since honey never spoils.
Directions
Preheat oven to 350 °.
Heat olive oil in a large skillet. Add sausage, onions and garlic. Sauté until sausage is cooked through. Stir in tomatoes, tomato paste, honey and red pepper flakes. Bring to a boil, reduce heat and simmer for 5-8 minutes. Stir in pesto.
Meanwhile cook pasta according to package directions. Drain well; put pasta back in cooking pot. Add mozzarella, spinach leaves and ¼ cup of Parmesan cheese. Toss until spinach and cheese are well distributed. Stir in tomato sauce.
Spoon mixture into a 9×13-inch baking pan. Sprinkle top with remaining ¼ cup of Parmesan cheese.
Bake for 30-40 minutes or until bubbly. Let sit 5-10 minutes before serving.
Serves: 4-6
Heat olive oil in a large skillet. Add sausage, onions and garlic. Sauté until sausage is cooked through. Stir in tomatoes, tomato paste, honey and red pepper flakes. Bring to a boil, reduce heat and simmer for 5-8 minutes. Stir in pesto.
Meanwhile cook pasta according to package directions. Drain well; put pasta back in cooking pot. Add mozzarella, spinach leaves and ¼ cup of Parmesan cheese. Toss until spinach and cheese are well distributed. Stir in tomato sauce.
Spoon mixture into a 9×13-inch baking pan. Sprinkle top with remaining ¼ cup of Parmesan cheese.
Bake for 30-40 minutes or until bubbly. Let sit 5-10 minutes before serving.
Serves: 4-6
