Spinach & Sausage Rigatoni

1/2 - 1 lb. Italian sausage, halved and cut into 1/4-inch-thick slices or chicken
2 bunches broccoli rabe
large handful spinach rinsed and chopped
1/2 cup dry white wine
Salt and freshly ground pepper, to taste
7 garlic cloves, peeled and simmered in 1/3
cup olive oil until tender, oil reserved
1 Small onion chopped
3 t thyme
1/2 red bell pepper diced
1/2 lb. rigatoni, cooked until al dente
1/2 cup ricotta cheese
Mozzarella Cheese to cover top
Parmigiano-Reggiano cheese, grated

View full recipePreheat an oven to 400°F.
Cook Pasta according to box.
In a sauté pan over medium heat, brown the sausage for 2 to 3 minutes. Transfer to a large bowl. Add the broccoli to the pan and cook until tender, 6 to 8 minutes, adding the wine after 3 minutes. Season with salt, then add the broccoli and cooking liquid to the bowl with the sausage.
In the same pan over medium heat, warm the reserved garlic oil. Add the onions and thyme, spinach, bell pepper and season with salt and pepper. Cook, stirring occasionally, until the onions are very soft and caramelized, about 10 minutes. Using a slotted spoon, transfer to the bowl with the sausage and broccoli. reserve the oil. Add the pasta and garlic to the bowl and season with salt and pepper.
Spoon pasta mixture into baking dish and top with ricotta. Drizzle with the reserved oil and top with cheese to cover all of the pasta. Cover with foil and bake for 20 minutes, uncover and bake until hot and golden brown, about 10 minutes more. Serves 6.