AV, here’s one I’ve gotten thumbs up on. You could moderate the spice by using mild sausage instead of hot, or even go with ground beef.
Tomato basil penne bake
3 cups penne pasta
1 onion, chopped
1 clove garlic, minced
1 ¼ pounds hot Italian sausage, casings removed
1 carton (18.3 ounces) tomato-basil soup
4 cups fresh baby spinach
½ teaspoon salt
1 ½ cups shredded mozzarella cheese
1 cup shredded Asiago cheese, divided
1. Heat oven to 375 degrees. Cook penne in a stockpot of salted boiling water according to package directions.
2. Meanwhile, in a large skillet over medium heat, add the onion, garlic and sausage, using a spoon to crumble sausage as it cooks. Cook until sausage is cooked through, about 10 minutes. Drain; return mixture to skillet.
3. Add the soup, spinach and salt to the skillet; lower heat to Low. Cook, stirring, until spinach begins to wilt; about 4 minutes. Remove from the heat.
4. Drain pasta; transfer to a large bowl. Add the sausage mixture to the bowl; stir in 1 cup of the mozzarella and ½ cup of the Asiago. Transfer to a lightly greased 13-by-9-inch dish; top with remaining ½ cup each of the mozzarella and Asiago. Bake until bubbly, 20 minutes.