Baked Pasta with Meat and Spinach

Any pasta shape you want to use- follow directions on cooking the pasta and drain.

3 Italian Sausage Links

1 pd ground chuck

1 medium onion diced

2 to 3 cloves minced garlic

2 28 oz cans crushed tomatoes

oregano and basil to taste ( can be fresh or dried) if both dried, 1 teaspoon combination of both

Ricotta 15 oz

Parmesan

one egg

Mozzarella cheese

1 large bag spinach

olive oil

Add olive oil and diced onions to large pan, cook until they start to change color. Add the garlic for 1 minute and then the Italian Sausage and ground chuck. Cook meat throughly stirring often to break up Italian Sausage. When meat is brown add 2 cans crushed tomatoes and oregano and basil. Simmer while you cook the pasta and drain it.Mix the Ricotta and a half cup of parmesan and a half cup of mozzarella along with one egg. It can be refrigerated until you are ready to add everything to the baking pan.

Use a 14 inch baking pan and add the drained pasta and either all the sauce or layer some along with the ricotta mixture. Top with remaining sauce and ricotta then open bag of spinach and layer all over the top. Sprinkle with more mozzarella and bake uncovered 30 minutes or until the spinach is wilted.