1. Begin by bringing a large pot of salted water to a boil. Cook the pasta of your choice until it reaches the desired al dente texture. Drain the pasta and set it aside.

2. In a skillet, brown the turkey sausage until it’s cooked through. Remove it from the pan and set aside.

3. In the same skillet, heat the reserved olive oil from the sun-dried tomato jar. Add the sliced sun-dried tomatoes and minced garlic, and sauté for a few minutes.

4. In a separate saucepan, melt the butter and whisk in the flour to create a roux. Gradually pour in the half-and-half and broth, stirring constantly. Once thickened, stir in cream cheese, Asiago, and Parmesan until smooth. Season with salt and pepper.

5. Add the fresh spinach to the creamy sauce and cook until wilted. Stir in the cooked turkey sausage and sautéed sun-dried tomato mixture.

6. Finally, add the cooked pasta to the creamy sauce and gently toss everything together until the pasta is fully coated.