Tomato & Spinach Pasta Toss

By Amy Hanks

2          c. penne pasta (7 oz), uncooked

½         lb. hot or mild Italian sausage, casing removed

1          pkg (6 oz) baby spinach leaves (7 cups)

1          can (14 ½ oz) diced tomatoes with basil, garlic and oregano, undrained

1          c. shredded mozzarella cheese

2          Tbsp. grated parmesan cheese

Cook pasta as directed on package.  Meanwhile, crumble meat into large deep skillet.  Cook on medium-high heat until cooked through, stirring occasionally; drain.

Add spinach and tomatoes; cook 2 min or until spinach is wilted, stirring occasionally.  Remove from heat; cover to keep warm.

Drain pasta; place in large serving bowl.  Add meat mixture and cheeses; mix lightly.

Makes 6 servings, 1 cup each.