Cheesy Sausage Penne -- a make ahead "hot dish"

I made this "hot dish" ahead so it was ready for tonight's dinner.  So handy to have dishes like this ready for busy days. 

Served our "hot dish" with Copycat Olive Garden Breadsticks & a green salad

Cheesy Sausage Penne    Serves 6 to 8

1/2 pound penne pasta

3/4 pounds ground sausage

1/2 medium to large onion, finely diced

1 garlic clove, minced 

1 tablespoons olive oil 

Pinch of crushed red pepper flakes

2 teaspoons Italian seasoning

1 (25 oz.) jar marinara sauce (click here for homemade version)

8 oz. shredded mozzarella cheese 

1/4 cup grated Parmesan 

Minced fresh parsley, for optional garnish 

1. Bring a large pot of salted water to a boil. Cook the rigatoni according to the package instructions; drain and set aside to cool.
   
2. Brown the sausage in a skillet over medium heat; add onion after sausage loses pink color, adding olive oil if needed. Add garlic, the crushed red pepper and Italian seasoning and cook for a couple of minutes. Add the marinara sauce, mix everything together and cook for 5 to 7 minutes. Set aside to cool.
   
3. To assemble, add about 2 spoonsful of the sauce--just enough to coat the bottom--to a baking dish. Then layer half of the cooled noodles, half of the mozzarella and half of the remaining sauce. Repeat the process: layer the remaining noodles, mozzarella and sauce, then top with the Parmesan. 
   
4. Cover and put in the fridge or freezer until ready to cook.
5. When ready to cook, preheat the oven to 350°F. Cook the rigatoni until heated through and bubbling, 25 minutes straight from the fridge, or 2 hours straight from the freezer. Garnish with minced parsley before serving if desired. Or, this dish can also be cooked immediately after assembling in a preheated oven for 20 to 25 minutes at 350°F.

Recipe without photos . . .

Cheesy Sausage Penne    Serves 6 to 8

1/2 pound penne pasta

3/4 pounds ground sausage

1/2 medium to large onion, finely diced

1 garlic clove, minced 

1 tablespoons olive oil 

Pinch of crushed red pepper flakes

2 teaspoons Italian seasoning

1 (25 oz.) jar marinara sauce (click here for homemade version)

8 oz. shredded mozzarella cheese 

1/4 cup grated Parmesan 

Minced fresh parsley, for optional garnish 

1. Bring a large pot of salter water to a boil. Cook the rigatoni according to the package instructions; drain and set aside to cool.
2. Brown the sausage in a skillet over medium heat; add onion after sausage loses pink color, adding olive oil if needed. Add garlic, the crushed red pepper and Italian seasoning and cook for a couple of minutes. Add the marinara sauce, mix everything together and cook for 5 to 7 minutes. Set aside to cool.
3. To assemble, add about 2 spoonsful of the sauce--just enough to coat the bottom--to a baking dish. Then layer half of the cooled noodles, half of the mozzarella and half of the remaining sauce. Repeat the process: layer the remaining noodles, mozzarella and sauce, then top with the Parmesan. 
4. Cover and put in the fridge or freezer until ready to cook.
5. When ready to cook, preheat the oven to 350°F. Cook the rigatoni until heated through and bubbling, 25 minutes straight from the fridge, or 2 hours straight from the freezer. Garnish with minced parsley before serving if desired. Or, this dish can also be cooked immediately after assembling in a preheated oven for 20 to 25 minutes at 350°F.