Baked Ziti with Chicken Sausage and Ricotta

1 12 oz pkg al fresco Sweet Italian Chicken Sausage, Fully Cooked, cut into 1/2" slices

1 ea Cooking Spray, olive oil

2 tsp Extra Virgin Olive Oil

1 cup Onion, white, fresh, chopped

3 ea Garlic cloves, fresh, minced

1/2 lb Mushrooms, fresh, sliced

1 tsp Rosemary, fresh, roughly chopped

1 can (28oz) Tomatoes, diced

1/4 cup Red Wine

3/4 lb Penne Rigate, pasta

1/2 cup Ricotta Cheese, part skim

2/3 cup Bread Crumbs, Italian style

1/4 cup Cheese, parmesan, fresh, grated

1 tsp Black Pepper, freshly ground

Preheat oven to 400 degrees.  Spray a 3 quart baking dish with cooking spray.  Saute chicken sausage with 1 tsp olive oil in a medium skillet on medium high heat until browned, about 2 minutes. Set aside.

Bring a large pot of water to boil, cook pasta according to package directions.  Saute onion and garlic in remaining olive oil over medium high heat, add mushrooms and rosemary.  Cook for about 5 minutes and then add the tomatoes, wine and sausage.  Simmer for about 5 minutes, and season with black pepper as needed.  Toss pasta and sauce together. Spread half of the pasta mixture in the baking dish.  Dot with spoonfuls of ricotta and then cover with the rest of the mixture. Cover with aluminum foil and bake for 20 minutes.

In a small bowl, combine parmesan and breadcrumbs.  Remove dish from oven, then top with parmesan & breadcrumb mixture.  Place in oven, uncovered until top is brown about 10 minutes.