Three Cheese Baked Rigatoni

• 1 pound Rigatoni Pasta
• 12 ounces, weight Ground MILD Italian Sausage
• 1 Tablespoon Olive Oil
• 1/2 whole Large Onion, Diced
• 2 whole Large Zucchinis, Quartered And Sliced
• 10 ounces, weight Crimini Mushrooms, Sliced
• 1 jar Newman's Own Tomato & Basil Pasta Sauce (24 Oz.) Or Your Favorite Favorite Sauce
• 15 ounces, weight Low Fat Ricotta Cheese
• 7 ounces, weight Shredded Mozzarella Cheese, Divided
• 1/2 teaspoons Sea Salt
• 1/2 teaspoons Black Pepper
• 1/4 cups Shredded Parmesan Cheese

1. Preheat oven to 400 degrees F.
2. Boil rigatoni in salted boiling water for 10 minutes, then drain.
3. While pasta is cooking, coat a large pan with olive oil and saute Italian sausage over medium to medium high heat until brown.
4. Remove sausage from pan, leaving juices in the pan.
5. Add onions to pan and cook until soft and the onions start to brown.
6. Add zucchinis and mushroom and saute until tender.
7. Add sausage back to the pan.
8. Add pasta sauce, salt and pepper and stir to combine.
9. Simmer for about 2 minutes and then add the ricotta and stir to combine.
10. Add half of the mozzarella cheese.
11. Turn off heat and stir to melt the mozzarella cheese.
12. Add pasta and stir to coat.
13. Season to taste with salt and pepper.
14. Spray a large baking dish with cooking spray and pour the pasta into the dish.
15. Top with remaining mozzarella and parmesan cheese and bake for 15 minutes.
16. Serve with basil.

italian sausage, olive oil, onion, mushrooms, newmans own, ricotta cheese, mozzarella cheese, salt, black pepper, parmesan cheese

Taken from tastykitchen.com/recipes/main-courses/three-cheese-baked-rigatoni/ (may not work)