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Preparation Time: 30 minutes.
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Baking Time: 30 minutes.
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Preheat oven to 400 degrees F. Spray a 3 qt baking dish with cooking spray.
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Heat a large nonstick skillet over medium heat.
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Cook the crumbled sausage in the skillet, till cooked through (5 min).
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Transfer to a pile of paper towels and pat some of the grease off.
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Set aside.
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Wipe the skillet clean.
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Bring a large pot of salted water to a boil (for the pasta).
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While you are waiting for the water to boil, in the same skillet, heat oil over medium high heat.
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Add in onions; saute/fry till soft (5 min).
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Add in garlic; saute/fry for 1 more minute.
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Add in mushrooms and rosemary.
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Cook till the mushrooms begin to give off liquid (3 min).
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Stir in tomatoes and their liquid, wine, and reserved sausage.
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Bring to a simmer and cook (uncovered) for 5 min.
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Season with salt and pepper.
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Cook and drain pasta according to box directions.
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Toss pasta and sauce together.
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Spread half of the pasta mix in the prepared baking dish.
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Dot with spoonfuls of ricotta and top with the remaining pasta.
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Cover with aluminum foil and bake for 20 min.
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In a small bowl combine breadcrumbs, Parmesan, and salt and pepper.
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Sprinkle breadcrumb mix over the pasta and continue to bake, uncovered, till the top is browned (10 min).
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NOTES : This is a pretty straightforward recipe for a hearty, robust dinner which's low in fat (24% of calories are from fat).
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If you want to cut the fat even further by using a chicken sausage, just remember which it will not crumble as nicely as the Italian sausages.
