• 2 1/2 cups Whole grain penne pasta (cooked al dente)
• 1 lb. Ground Italian sausage (mild)
• 3 cloves Garlic, crushed and finely chopped, divided
• 1/4 cup Onion, diced
• 4 Tbsp. Extra virgin olive oil, divided
• 1 pound Ricotta Cheese
• 1 14.5 oz. can Dei Fratelli Stewed Tomatoes

• 1 tsp. Oregano, crushed
• 1 tsp. Dried basil
• 1 tsp. Dried rosemary
• 2 1/2 cups Dei Fratelli Tomato & Basil Pasta Sauce, divided
• 2 Tbsp. Extra virgin olive oil
• Parmesan and Romano Cheese, shredded (use for topping only)

Preparation:
Preheat oven to 350°. Spray 2 qt. casserole dish with cooking spray. Heat Italian sausage, onion, 2 cloves garlic, and 3 Tbsp. oil in saucepan. Mix well. Heat until sausage is done and no longer pink.

Using large mixing bowl, spoon in ricotta cheese, oregano, basil and rosemary. Stir well. Add 1 tablespoon olive oil. Squeeze tomatoes into mixture and add 1/2 cup pasta sauce. Stir well. Add sausage and all drippings to mixture. Add cooked pasta. Mix well. Pour mixture into casserole dish. Cover. Place in oven and bake for 25 minutes. Uncover and bake for an additional 20 minutes.

Top should be slightly browned. While pasta is baking, prepare sauce. Pour remaining pasta sauce, olive oil and garlic in microwave safe dish for 10 minutes, stirring halfway through cooking time.

Spoon onto plates and drizzle 2-3 tablespoons of sauce over. Serve. Top with cheese (optional).

Serves 6