1 lb. STRIPLING’S PAN Sausage
1 (1 lb.) package Penne Rigate pasta, cook as directed
2 T. olive oil
2 (26 oz.) jars Tomato Pasta Sauce
1 (15 oz.) container ricotta cheese
4 C. shredded mozzarella cheese
1 C. frozen chopped spinach, thawed and well drained
1/4 C. grated parmesan cheese
Preheat oven to 350°. Fry sausage, crumble and drain. Add pasta sauce, and heat. Combine ricotta, 1 C. mozzarella, spinach, parmesan and eggs. In 13×9 inch dish, spread 1 C. sauce mixture. Top with half each of the penne, ricotta mixture and sauce mixture; repeat layering. Cover with foil. Bake 40 minutes. Uncover and top with remaining mozzarella and bake 5 more minutes.
Serve with boiling Kool Aid and wave your hands in the air, and wave em like you jus don’t care.