Place a large ovenproof skillet (ideally a cast iron skillet) over medium-high heat and add the olive oil. When the oil is hot (it will ripple) add the sausage; season with salt and pepper. Break the meat up using a wooden spoon.

After about 5 minutes, add the onions and again, season with some salt and pepper.

When the meat is browned and the onions are soft and translucent, drain the meat mixture using a sieve to get rid of the excess fat.

Return the meat and onions to the pan and place over medium heat; add in the spinach and season lightly with salt and pepper.

When the spinach has wilted down add in the garlic, sauté for about 30 seconds, careful not to let the garlic burn.

Turn the heat up to high and add the wine, scape the bottom of the pan to release any flavours (deglazing).

After the wine has cooked out (about 30 seconds to a minute), turn the heat down to medium and add the Alfredo sauce.

Pour the beef stock into the empty jar of Alfredo sauce and swish it around to release any of the sauce that may be remaining and add it to the pan.; stir well.

Add in the noodles, ensuring they’re covered by the sauce (which is really thin at this point).

Bring the pan to a boil and then drop heat to medium-low, cover and simmer for 20 minutes.

Dollop in the cottage cheese in even spaces when the noodles are tender.

Top with mozzarella and then the Parmesan.

Place under the broiler until the cheese has melted and slightly darkened.

Top with the parsley just before serving, if you’re going to use it.