Tomato & Spinach Pasta Toss

This is another recipe that I got at my bridal shower. It came from my friend Lynn. I modified it slightly based on ingredients that I had on hand. It is now one of our favorite recipes and will surely end up in our regular rotation of dinners!

2 cups Rotini or Penne Pasta (I used penne)
1 pound Hot or Mild Italian Sausage (I used 2 Hot Italian Sausage Links)
6 ounces Baby Spinach Leaves
2 cans (14.5 ounces each) Diced Tomatoes (use the one with basil, garlic, & oregano)
1 cup Shredded Mozzarella Cheese
2 tablespoons Grated Parmesan Cheese

Cook the pasta. Meanwhile, crumble sausage into a large deep skillet on medium-high heat for 10-12 minutes or until cooked through, then drain. (I cooked my links on the George Forman and then sliced them into coins instead). Add the spinach and tomatoes; cook for about 2 minutes or until the spinach is wilted, stirring occasionally. (I just cooked mine in a separate saucepan, since I used the GF to cook the meat). Remove from heat and add drained pasta. Add the cheeses and toss lightly. Enjoy!