Baked Pasta With Spinach And Sausage

Directions

1. * Note: Canned piquillo peppers can be found at Spanish markets or possibly specialty stores.
2. Wash the spinach well but don't dry; remove tough stems. Place in a large pot, cover and cook over high heat till wilted, about 5 min. Transfer to a colander to cold, then squeeze out the excess moisture. Chop coarsely and set aside.
3. Remove the sausage casings and crumble the meat into a large skillet. Cook over medium heat till just done, about 5 min. Transfer to a large bowl.
4. Heat the oven to 425 degrees.
5. Bring a large pot of water to a rolling boil. Add in salt, then the pasta and cook till just barely al dente, about 8 min.
6. While the pasta cooks, wipe the skillet and add in the butter. Heat over medium heat. Add in the garlic and cook till softened but not browned. Add in the spinach and nutmeg and cook 3 to 4 min. Add in the stock and cream and bring to a boil.
7. Drain the pasta well and place in the bowl with the sausage. Pour in the spinach sauce. Add in the peppers and toss till completely blended. Taste and add in salt and pepper if needed.
8. Butter a 13- by 9-inch glass baking dish and cover the bottom with 1/3 of the pasta mix. Strew half the fontina cheese on top. Repeat with the remaining pasta and fontina cheese. Combine the Parmigiano and bread crumbs and sprinkle proportionately over top. Bake till the top is crusty and the sauce is bubbly, 10 to 15 min.
9. This recipe yields 6 to 8 servings.