Cut the sausage into 1/2 inch chunks. In large skillet, brown the sausage over medium-high heat, in batches and adding oil if necessary. Transfer sausage to a bowl.

Pour off any fat from the pan. Add the onions, garlic and red pepper, cook over medium heat, stirring occasionally, for about 5 minutes or until softened. Stir in the pasta sauce, tomato sauce, basil, oregano and fennel seeds; bring to a boil, stirring and scraping up any brown bits from bottom of pan.

Return the sausage and any accumulated juices to the pan; cover and simmer for 15 minutes or until sausage is firm throughout.

Meanwhile, in a large pot of boiling salted water, cook the pasta for 6 minutes, add the spinach; cook for 1 minute. Drain well and return to the pot. Add the sausage mixture and provolone/mozzarella cheese; stir to combine well.

Transfer to 2 greased 8-inch square baking dishes or 1 13x9-inch dish. Sprinkle with Asiago/parmesan cheese. Cover dish with greased foil, greased side down.

To serve: Bake, covered with foil, in in 375 degree F. oven for 30 minutes or for 1 hour if from the refrigerator. This freezes beautifully (thaw in refrigerator before baking).