When tossing things together tastes good!

Some weeks when I menu plan, I pick items that sound good to eat, this week I chose things that we had the ingredients for in the freezer or pantry. A few weeks ago I bought chicken sausage thinking we'd have it with something, but didn't. I tossed it in the freezer figuring I'd use it another day. In looking at my week I knew I had a doctor’s appointment and would need an easy "toss in the oven" kind of meal, so I tossed one together.
I would suggest not using sausage that has cheese in it, because after I sautéed the sliced sausage with the onions, all the cheese melted out. Our sausage slices looked like tiny mice ran through them. We did talk about some tweaks to this recipe, but for now, I'll give it to you like this. My kids loved this easy recipe and Andy had three servings. So even if we tweak it, he still had three servings, so it's good!

Chicken Sausage Florentine Pasta
4 links chicken sausage (ours had tomato, basil, and cheese in it)
1 onion chopped
1 tbsp minced garlic
1 jar pasta sauce
1 can tomato sauce
1 can mushrooms, drained.
1 pound of pasta (any shape)
2 cups fresh spinach
2 cups mozzarella

Preheat oven to 350 degrees.
Cook pasta according to the directions on box.
Slice sausage and sauté with onion and garlic until cooked through and browned. Add pasta sauce, tomato sauce, and mushrooms. Simmer for 10 minutes.
Combine sausage/sauce mixture with cooked pasta.
Layer in greased 9 x 13 pan. 1/2 pasta mixture, 1/2 spinach leaves, and 1/2 of cheese. Repeat layer.
Top with aluminum foil and bake for 45 minutes. Remove foil and bake for 15 minutes to brown cheese.