1/4-1/2 teaspoon crushed red pepper (depends on how spicy you like it)
3 links (~9 ounces) vegan Italian sausage, sliced
1 cup spinach leaves, chopped
1/4 cup mozzarella cheese
Preheat oven to 400 degrees F.
In a large bowl, mix together the pasta, tomatoes, milk, melted butter, garlic, garlic powder, onion powder, oregano, red pepper, salt and sausage. Transfer to a 9×13″ casserole baking dish. Cover tightly with foil and bake for 35-40 minutes until penne is al dente.
Remove the foil (be careful, it’s hot!), stir, add in the spinach and stir again. Top with cheese and place back in the oven under the broiler. Let brown for 3-5 minutes, then remove from the oven and let stand for a few minutes so the sauce can thicken.
To make this vegan, use an unsweetened non-dairy milk and vegan butter, like Miyokos or Earth Balance. Omit the cheese or use a non-dairy cheese instead.