Baked Penne Rigate

Preparation
Bring a medium pot of salted water to a boil.
Wash and dry your produce.
Preheat the broiler to high.
Thinly slice the mushrooms.
Mince 2 garlic cloves.
Remove the casings from the sausage.

Boil the Pasta
Add the pasta to the boiling water and cook until al dente, 13-15 minutes.
Drain and set aside.

Cook the Sausage
Heat a large pan over medium heat.
Cook sausage until no longer pink, stirring frequently and breaking up with a wooden spoon.
Transfer to a paper towel covered dish to drain fat and wipe out your pan with a paper towel.

Make the Sauce
In the same pan, heat ½ Tbsp. olive oil over medium-high heat and add the mushrooms.
Cook stirring occasionally until softened, 2-3 minutes.
Reduce heat to medium and add the garlic, cooking an additional 30 seconds.
Stir in the spinach, sausage, marinara sauce, pasta, and crushed red pepper to taste.
Mix well to coat evenly with the sauce and cook until spinach is just wilted.
Taste and season with salt if desired.

Bake the Pasta
Transfer the mixture to a medium baking dish and sprinkle the mozzarella over the top followed by the ricotta.
Place in the oven for about 3-4 minutes or until the cheese is melted and just browning.

Plating
Divide the pasta between your dishes and enjoy!