Tomato and Spinach Pasta Toss

Ok - I am going to try and get back on track with posting a few recipes!  We kind of fell off last year, but hopefully we can do a little more sharing.  I am planning on making this one tonight.  It's one that I have no idea where I got the recipe from, but I made a few tweaks to the original.  Reid likes this one and requested it for this week.  It's pretty easy and you can add or delete items and it would still be a yummy dish. 

Tomato and Spinach Pasta Toss

2 cups penne pasta (7 oz) uncooked

½ lb hot or mild Italian sausage

1 package (6 oz.) baby spinach leaves (7 cups)

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

1 cup shredded mozzarella cheese (part-skim)

2 Tablespoons grated parmesan cheese

Additional ingredients:

Tomato sauce (small can)

Mushrooms

Garlic

Cook pasta as direction on package.  Meanwhile, crumble meat into large deep skillet.  Cook on medium-high heat until cooked through, stirring occasionally; drain.  Add spinach, tomatoes, mushrooms, tomato sauce, and garlic.  Cook 2 minutes 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.

NOTES:

• I added the additional ingredients to the recipe.  I have used fresh mushrooms in the past, but tonight I am going to use canned.  
• You may want to add some additional seasoning like oregano or Italian seasoning.
• Not a fan of spinach?  You could omit and serve with a salad. 
• I like to serve with some type of bread