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I like to make my own pasta sauce, its very simple and so yummy.
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Chop all of the garlic in food processor, set aside. Chop onion & pepper set aside. Get 3 tbs of e.v.o.o. extra hot in a large soup pot. When the oil is hot add the onion, pepper and
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1 1/2 tbs of the chopped garlic. Saute until onions are transparent and the peppers are softened. Next add crumbed sausage, break it apart into little bits, salt & pepper if you'd like. Add tomato paste & crushed tomato and remove seeds and chop the fresh tomatoes -add them too (I like to use the food processor for the tomatoes too). Simmer partially covered over low heat stirring occasionally for about 45 mins. *this would be the time to add oregano, bay leaf or other seasonings that you like in pasta sauce. I prefer not to add too much. -except maybe a 1/2 tsp. of sugar.
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While the sauce is cooking -combine ricotta, egg, 1/3 cup freshly chopped basil, 1/2 tbs. Chopped garlic, 1/2 cup freshly grated Romano cheese, 1/3 cup mozzarella cheese in a large bowl. Mix well, let rest in the fridge until needed.
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Get a frying pan hot with 1/2 tsp. of olive oil, add mushrooms and cook until slightly browned (not cooked through). Set aside.
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Cook pasta as directed until it is slightly underdone (in a rapid boil for about 5-6 mins.). rinse well under cold water, then pour in large mixing bowl, add ricotta cheese mixture
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Preheat oven to 400 spray baking dish with non-stick spray. Pour in cheese/pasta mixture spread evenly. Top with mushrooms, slowly pour about 3/4 of the tomato sauce over mushrooms (do not mix in!). Layer the top with the rest of the mozzarella cheese and bake for 45 mins. Or until browned and bubbly. Let stand out side of oven for 5-10 minutes then Sprinkle with fresh basil and serve! Yum.
