# What You'll Need:
→ Main
01 - 12 ounces penne pasta
02 - 1 pound Italian sausage, casings removed
03 - 1 tablespoon olive oil
04 - 1 yellow onion, finely chopped
05 - 3 cloves garlic, minced
→ Sauce
06 - 1 cup sun-dried tomatoes, drained and chopped
07 - 2 cups baby spinach leaves
08 - 1 1/2 cups heavy cream
09 - 1 cup whole milk
10 - 1/2 cup grated Parmesan cheese
11 - 1 teaspoon dried Italian herbs
12 - 1/2 teaspoon crushed red pepper flakes
13 - Salt and freshly ground black pepper, to taste
→ Topping
14 - 1 cup shredded mozzarella cheese
15 - 1/4 cup grated Parmesan cheese
# Steps to Follow:
01 - Bring a large pot of salted water to a boil. Cook penne pasta according to package directions until al dente. Drain and set aside.
02 - In a large skillet, heat olive oil over medium heat. Add Italian sausage and break apart with a wooden spoon, cooking until browned. Stir in chopped onion and cook until softened, about 4 minutes. Add minced garlic and sauté for 1 minute.
03 - Add chopped sun-dried tomatoes to the skillet and cook for 2 minutes. Incorporate baby spinach and cook until wilted, about 1 minute.
04 - Pour in heavy cream and milk. Stir in grated Parmesan cheese, Italian herbs, and crushed red pepper flakes. Season with salt and black pepper. Simmer for 2–3 minutes until slightly thickened.
05 - Add cooked penne to the skillet and mix until well coated with the sauce. Transfer the mixture to a lightly greased 9x13 inch baking dish. Sprinkle mozzarella and additional Parmesan cheese evenly over the top.
06 - Preheat oven to 400°F (204°C). Bake for 18–20 minutes until the cheese is melted and golden brown. Let cool for 5 minutes before serving.
