Tuscan Sausage Pasta Bake

Instructions

1. Preheat the oven to 375°F. In a large deep skillet, heat 1 tablespoon oil from sun-dried tomatoes over medium heat. Add the sausage in an even layer and let it sit undisturbed for about 5 minutes to develop a crust. Flip, break it up with a spoon or spatula, and continue cooking until fully cooked through. Remove the sausage from the pan and set aside.
2. Add the shallot and sauté until soft and translucent, about 2 to 3 minutes. Add the tomato paste and let it sit undisturbed for 1 to 2 minutes to caramelize, then stir to coat the pan. Add the garlic and sun-dried tomatoes, stir, and cook for 1 minute, until fragrant.
3. Add remaining 1 tablespoon of oil. Sprinkle in the Seasoning Mix, stirring to coat everything, and let it toast in the oil for 20 to 30 seconds, until fragrant.
4. Pour in 4 1/2 cups chicken broth, the half-and-half, and a small pinch of salt. Bring to a gentle boil. Stir in the shellbows. Cover and simmer for about 15 minutes, stirring every 1 to 2 minutes, until the pasta is just shy of al dente and the sauce is loose and saucy. Add the remaining ½ cup broth if needed.
5. Turn off the heat. Stir in 1 cup of the Parmesan, then fold in the spinach until just wilted. Add the cooked sausage back to the pan and season with freshly cracked black pepper and salt, to taste.
6. Transfer half of the pasta to a baking dish, top with a light sprinkle of mozzarella, add the remaining pasta, then finish with the remaining mozzarella and Parmesan.
7. Bake uncovered for 15 to 18 minutes, until bubbly. Broil for 1 to 2 minutes if desired for a golden top. Let rest for 10 minutes, then finish with torn fresh basil before serving. Enjoy!