Rigatoni Ready

I love cooking, but sometimes I feel like switching things up a bit, and preparing dinner earlier than normal, so the kitchen will be clean before dinner is served.  Then, I'm ready to relax and read a book or have fun watching the Food Network, Hell's Kitchen, or American Idol. 


Baked Rigatoni

1 lb. Italian turkey sausage cut in 1" pieces
1 tablespoon olive oil
1 onion, chopped
1 clove garlic, minced
Salt and pepper
2 small zucchini, sliced in 1/4" rounds
1 yellow squash, sliced in 1/4" rounds
6 oz. Baby Bella mushrooms, cut in quarters or eighths, depending on the size
1 24-oz, jar pasta sauce such as Classico Spicy Tomato and Basil
1/4 cup red wine
1 lb. rigatoni
2 cups shredded mozzarella

Pour olive oil in a Dutch oven.  Add sausage, onions, garlic, and salt and pepper to taste. Sauté until sausage is browned and onions are translucent.  Add zucchini, yellow squash, mushrooms, pasta sauce, and wine.  Simmer gently while heating a large pot of salted water for the rigatoni.  When the rigatoni is al dente, drain, and add it to the sauce. Pour into a 15 x 10 baking dish and sprinkle with mozzarella.  Cover and refrigerate until ready to use.  Heat oven to 350.  Bake for 45 minutes or until the sauce is bubbly and the top is browned.