This has quickly become one of my favorite dishes. Almost comfort food; easy to prepare. I've listed 2 modifications. One for bulking, one for maintaining or cutting.

PENNE WITH ITALIAN SAUSAGE AND SPINACH serves 4

Bulking: CALORIES: 616; PR0TEIN: 40 G; FAT: 28 G; CARBS: 51 G

2 cups dried penne

1 pound turkey Italian sausage, cut into 1/4- to 1/2-inch slices

1 white onion, chopped

2 teaspoons minced garlic

1 28-ounce can diced tomatoes

1/4 cup pesto

2 cups spinach, roughly chopped

3 ounces feta cheese, crumbled

1/3 cup shredded mozzarella cheese

Cutting/maintaining: CALORIES: 397; PR0TEIN: 29 G; FAT: 17 G; CARBS: 32 G

1 cups dried penne

1 pound turkey Italian sausage, cut into 1/4- to 1/2-inch slices

1 white onion, chopped

2 teaspoons minced garlic

1 28-ounce can diced tomatoes

1 tablespoon pesto

2 cups spinach, roughly chopped

2 ounces feta cheese, crumbled

Preheat the oven to 350°F.
Cook the pasta according to the package directions. Drain, and pour into a 2-quart baking dish.
In a large skillet over medium heat, cook the sausage, onion, and garlic for 10 minutes, or until brown. Reduce the heat to medium-low. Add the tomatoes (with juice) and cook for 20 minutes. Remove the skillet from the heat. Add the pesto. Transfer to the baking dish. Stir in the spinach and feta cheese. Sprinkle with the mozzarella. Bake for 20 to 25 minutes, or until the cheese starts to bubble.