Engineered Cooking

1. Preheat oven to 375 °F. While oven is preheating start to place small roughly shaped balls (approx. ½ - 1 inch) of the bulk Italian sausage onto the baking sheet. Once completed place the baking sheet into the oven for 25 minutes.

2. Heat a Dutch-oven over medium-high heat and add a little bit of olive oil to the pan. After the Dutch-oven is up to heat place in onions and sauté until translucent. Once onions have become translucent add in garlic and cook for an additional 2 minutes until the garlic is fragrant. Add the tomato puree, Italian herbs, and red pepper flakes, stir well to evenly incorporate and allow to simmer until thickened (about 10 minutes). Stir in basil pesto and salt and pepper, adjust seasonings as desired and set aside.

3. In a large of salted boiling water add in the pasta. Cook according to the instructions on the packing until el dente. Remember that this pasta will continue to cook while being baked in the later steps.

4. Oil a 9 x 13-inch baking dish. Spread a thin layer of sauce over the bottom of the pan.

5. In the pot that was used for the pasta combined the pasta, remaining sauce, diced mozzarella cheese, ½ cup parmesan cheese, sausage, and spinach leaves. Mixed well to combine and then transfer to the prepared baking dish. Sprinkle the remaining ½ of parmesan cheese over the top of the pasta.

6. Bake for approximately 30 minutes or until the cheese starts to brown and the top layer of pasta begins to get crisp.