Instructions

• Place a medium pot over medium heat. Add 1 pound smoked sausage (cut into bite-sized slices), 1/2 medium onion (diced), 2 cloves garlic (minced), and 1 cup sliced mushrooms. Cook, stirring often, until the onions are slightly tender and the sausage is lightly browned, about 5–7 minutes.
• Add 3 cups uncooked penne pasta to the pot.
• Pour in 2 cups chicken stock or broth and the entire 10-ounce jar roasted red peppers (undrained). Stir to combine, scraping up any browned bits from the bottom of the pot.
• Increase heat to bring the mixture to a gentle boil, then reduce heat to medium-low. Cover the pot and cook, stirring every few minutes, for about 5–8 minutes.
• Remove the lid, stir, and continue cooking uncovered, stirring occasionally, until the penne is al dente (tender to your preference).
• Stir in 2 cups Monterey Jack cheese, 1/2 cup Parmesan cheese, and 2 cups spinach. Continue stirring until the cheeses are melted and the spinach is wilted and evenly distributed, about 1–2 minutes.
• Remove from heat and serve.