2 tbsp Napolina olive oil
6 Good quality pork sausages skinned
1x jar of Napolina Italian tomato and red chilli passata
1 tbsp of dried oregano
500g of Napolina rigatoni pasta
200g of fresh spinach
1x 500g jar of lasagne white sauce
1 tsp nutmeg
100g grated parmesan
Salt and pepper
Heat the oven to 200c
Heat a large frying pan and squeeze out the sausage meat. Brown the sausages, using a wooden spoon to break up the meat.
Stir in the Napolina passata, bring to a simmer, and then add the oregano and season. Simmer for 20 mins.
Cook the pasta for 2 mins less than the pack says as it can continue to cook when it bakes, drain and mix the pasta with the Napolina white sauce, half the parmesan, nutmeg and a pinch of seasoning.
In a large ovenproof dish, add the meat sauce, then the spinach and top with the cheesy pasta.
Sprinkle over the rest of the parmesan and bake for 30 minutes until golden and bubbling on top.