Get dinner on the table in less than 30 with this delicous cheesy dish.
Preheat oven to 425. Boil water and cook pasta until al dente. While pasta cooks, brown the chicken sausage in a small skillet.
In a mixing bowl, combine the pasta, sausage, fresh spinach, tomato sauce, parmesan, 1 tbsp of pesto, black pepper, crushed red pepper and sea salt in a stir well.
Pour the mixture into an oven-safe casserole dish and top with mozzerella, more crushed red pepper (optional) and a few small dollops of pesto. Bake for 10-15 minutes.
Remove from the oven and sprinkle with fresh basil ribbons. Serve alone or on a bed of arugula. Or store it in the fridge for upto 5 days for quick meals!