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1
Preheat oven to 350 degrees.
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2
In large saucepan, heat oil over medium heat.
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3
Add garlic and onion, and cook until onion is translucent, about 4 minutes.
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4
Add tomato paste, and cook, stirring, 2 minutes.
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5
Stir in tomatoes, sugar, oregano, and pepper flakes, if using.
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6
Salt and pepper.
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7
Cook until slightly reduced, stirring occasionally, about 15 minutes.
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8
Meanwhile bring a large pot of salted water to a boil.
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9
Add pasta and cook, stirring occasionally about 9 to 10 minutes or according to package directions.
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10
Drain in a colander and rinse under cool water until cool, set aside.
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11
In medium nonstick skillet, brown sausage and cook, stirring frequently with a wooden spoon to break up any large pieces, until browned and cooked through, about 8 minutes.
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12
Drain grease and set aside.
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13
In a medium bowl, combine ricotta with half of the mozzarella cheese.
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14
Stir to combine.
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15
Season with a pinch of pepper and salt.
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16
To assemble:
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17
Spread 1 cup of sauce in the bottom of a 9 x 13 baking dish.
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18
Add half of the pasta in an even layer.
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19
Spread with 1/2 cup of the sauce.
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20
Spread with ricotta mixture.
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21
I found it easier to drop by tablespoons, evenly distributed, and let set for a minute and then it was easier to spread.
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22
Add sausage.
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23
Spread 1 cup more sauce over top.
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24
Top with remaining rigatoni and 1 1/2 cups sauce.
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25
Any remaining sauce may be served on the side (I did not have any remaining sauce).
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26
Sprinkle with remaining mozzarella over top.
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27
Place baking dish on a baking sheet and transfer to oven.
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28
Bake until bubbly 35 to 40 minutes.
