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Ingredients
  • 5 tablespoons extra-virgin olive oil, divided
  • 3 Italian sausage links, cooked and sliced into rounds
  • 1 large fennel bulb, trimmed and sliced
  • 2 garlic cloves, peeled and minced
  • ½ tsp. salt
  • ½ tsp. black pepper
  • ¼ tsp. ground nutmeg
  • 4 cups loosely packed fresh baby spinach leaves
  • 1 (10 ounce) package Backyard Farms Cocktail Tomatoes, quartered
  • 2 (15 ounce) cans tomato sauce
  • 2 tablespoons balsamic vinegar
  • 1 lb pasta (I used rotini, any slender/tube shape pasta will work)
  • 8 ounces fresh mozzarella cheese, cubed
  • 2 cups ricotta cheese
Steps
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