1 lb mild italian sausage links 1 tbsp + ¼ cup olive oil kosher salt 1 lb rigatoni 1 lb cherry tomatoes, halved 4 cloves garlic, minced ½ tsp ground oregano ¼ lb (or 2 large handfuls) fresh spinach 1 (24oz) jar (about 2 ½ cups) marinara sauce ½ cup grated parmesan cheese ¾ lb shredded mozzarella cheese ½ lb fresh mozzarella cheese, drained + sliced ¼” garnishes: chopped parsley + more grated parmesan

Bring a large pot of water to a boil. Season with a generous pinch of salt. Once boiling, drop the rigatoni. Stir well and cook for 1 minute less than the package’s instructions. Simultaneously, heat a large, heavy-bottomed pot oven over medium-high heat. Add the remaining ¼ cup of olive oil and cook the sausage. Add the cherry tomatoes and a pinch of salt. Cook for about 3 minutes until the tomatoes burst open and release some juice. Stir in the garlic and oregano. Add the spinach and let wilt slightly. Stir in the marinara sauce, along with the sliced sausage. Retrieve a ½ cup of pasta water from the pot and add it to the sauce. Bring the sauce to a simmer. Stir in the parmesan cheese and let melt. Drain the pasta when it’s done and add it right to the sauce. Stir to combine. Cook for another minute or so until the sauce clings to the pasta. Grease a large 10x14x3” baking dish with olive oil. Pour in half of the pasta. Top with half of the shredded mozzarella. Pour in the remaining pasta. Top with the sliced fresh mozzarella and remaining shredded mozzarella. Bake for 8 minutes, or until the cheese is melted. Broil on high for 1-2 more minutes until golden. Serve with a pinch of fresh parsley and grated parmesan over top.