Baked Pasta with Sausage, Tomatoes, and Cheese

I feel like I don't really need to explain this to you because the unoriginal name says it all! This was a favorite on the What's Cooking board last year and I have made it several times since. Chuck calls it his "second-favorite baked pasta dish", after Bats and Cobwebs of course!

This recipe is easily halved and leftovers are great as well. Don't be shy with the cheese, if you want to make it cheesier, then go for it! I have also had success assembling this earlier in the day and then popping it in the oven when we are ready to eat!

Baked Pasta with Sausage, Tomatoes, and Cheese

from Cooking Light

Makes 8 servings

1 (1-pound) package uncooked ziti (short tube-shaped pasta)
1 pound hot turkey Italian sausage links
1 cup chopped onion
2 garlic cloves, minced
1 tablespoon tomato paste
1/4 teaspoon salt
1/4 teaspoon black pepper
2 (14.5-ounce) cans petite-diced tomatoes, undrained
1/4 cup chopped fresh basil
Cooking spray
1 cup (4 ounces) shredded fresh mozzarella cheese
1 cup (4 ounces) grated fresh Parmesan cheese

Preheat oven to 350°.

Cook pasta according to package directions, omitting salt and fat. Drain the pasta, and set aside.

Remove casings from sausage. Cook sausage, onion, and garlic in a large nonstick skillet over medium heat until browned, stirring to crumble.

Add the tomato paste, salt, pepper, and tomatoes, and bring to a boil. Cover, reduce heat, and simmer 10 minutes, stirring occasionally.

Combine cooked pasta, sausage mixture, and basil. Place half of the pasta mixture in a 4-quart casserole coated with cooking spray. Top with half of mozzarella and half of Parmesan. Repeat layers.

Bake at 350° for 25 minutes or until bubbly.