ingredients
8 oz. shredded mozzarella
1 lb. butternut squash, peeled, ½-inch dice
2 Tbsp. extra virgin olive oil
8 oz. Italian sausage, casing removed
2 cloves garlic, minced
1 bunch spinach
1½ cups chicken stock
1½ cups favorite tomato sauce
12 oz. penne, cooked according to package directions
Directions
Turn oven to broil.
Sauté squash, seasoned with salt and pepper, in olive oil on medium heat in a large skillet until browned and tender, about 12 minutes. Remove from pan.
Add sausage to pan, crumbling as you add. Cook on medium heat until browned, about 5 minutes.
Add garlic and spinach and cook for 5 minutes, stirring occasionally.
Add stock, tomato sauce, cooked squash, and bring to a simmer. Reduce heat to low and cook for 5 minutes. Season with salt and pepper.
Add sauce mixture to pasta in a 13x9-inch baking dish. Top with mozzarella and broil for 3–5 minutes until cheese is bubbly.