Baked Tuscan Spaghetti

1 lb spaghetti (I use thin)

1 lb raw, mild, or spicy Italian sausage

1 med onion, diced

1 c julienne cut sun-dried tomatoes

3 cloves garlic, minced

1/2 Tbs kosher salt (plus more for the pasta water)

1 tsp Italian seasonings

1/4 tsp pepper

3 Tbs flour

4 c whole or 2% milk

5 oz. baby spinach

3 oz. shredded mozzarella cheese (about 3/4 c)

Heat oven to 375℉.  Bring a large pot of heavily salted water to boil over medium-high heat.

Add the spaghetti to the boiling water and cook according to package directions.  Melt 2 Tbs butter in a Dutch oven or large skillet with high sides.  Add 1he sausage and cook, breaking it up into small pieces until cooked through and no longer pink.  Stir in the chopped onion, sun-dried tomatoes, garlic, kosher salt, Italian seasonings, and pepper.  Cook, stirring occasionally, until the onion is softened.

Sprinkle flour over sausage mixture.  Cook, stirring constantly for 1 minute to cook the floury taste out.  Slowly whisk in 4 c milk.  Bring to a boil whisking occasionally.  Reduce the heat to maintain a simmer and cook, whisking occasionally, until the sauce is slightly thickened.  Stir in spinach, a handful at a time, until just wilted.  

When the spaghetti is ready, drain, then return to the pot.  Add the sauce and toss until combined.  Taste and season with more salt if needed.  Transfer to a 9x13 casserole pan and arrange into an even layer.  Sprinkle evenly with mozzarella cheese.

Bake until the edges are bubbling and the cheese is melted, 18-20 minutes.  Let cool for five minutes before serving.  Garnish with fresh parsley leaves before cutting into pieces like a lasagne and serving.  

From The Kitchn