Baked Rigatoni with Spicy Sausage & Cheese

Preheat oven to 400 degrees F.

Coat a 3-quart shallow baking dish with cooking spray.

Crumble sausage into a large nonstick skillet (discard casing) and cook over medium heat, stirring, until browned and cooked through, 5 to 7 minutes. Transfer the sausage to a plate lined with paper towels and set aside. Wipe any fat from the pan.

Heat oil in the same pan over medium-high heat. Add onion and sauté until softened, about 5 minutes. Add garlic and sauté for 1 minute. Add mushrooms and rosemary; cook, stirring, until the mushrooms begin to give off liquid, about 3 minutes. Stir in tomatoes (and their juices), wine and the cooked sausage. Bring to a simmer and cook, uncovered, for 5 minutes. (The sauce will be quite thin). Season with salt and pepper.

Meanwhile, cook pasta in a large pot of salted boiling water until just tender, 8 to 10 minutes or according to package directions. Drain and add to the sauce; toss to coat.

Spread half of the pasta and sauce in the prepared baking dish. Dot with spoonfuls of ricotta and top with the remaining pasta. Cover with foil and bake for 20 minutes.

Combine breadcrumbs and Parmesan in a small bowl. Season with salt and pepper. Sprinkle the breadcrumb mixture over the pasta and continue to bake, uncovered, until the top is golden, about 10 minutes.