Twice Baked Rigatoni

Ingredients: Brown sausage, drain fat, stir in seasonings and sauce add whipping cream. Except for cheese When pasta is done. Drain. Pour in mixing bowl. Add sauce mixture and stir in cheese. Bake in oven covered with foil for 25 minutes on 375. Pull out of oven and sprinkle additional mozzerella cheese on top. Bake 20 minutes uncovered. Baked Rigatoni Your family will ask you to make this over and over again! It is so much better than any baked pasta you have ever made. The whipping cream really adds a nice touch. This is my go to recipe! Really quick and really easy! 16 oz Rigatoni 1 lb pkg. Hot Italian Sausage, chop finely (if you use the links remove meat from casings) 1 TB dried Thyme 2 TB Garlic Herb 1 TB parsley 1 TB oregano 1 TB dried onion 1 6.5 oz can of mushroom peices (chopped coarsley) If you use fresh mushrooms use 1/2 cups 2 cups whipping cream 1 (14 oz) can diced tomatoes pour entire contents in. 1 cup Mozzarella cheese, grated 1 cup 5 cheese shredded (asiago, maozzerella, provolone, romano, parmesan) 3/4 cup parmesan cheese Prepare rigatoni. While noodles are cooking brown sausage, chop finely. Add all seasonings to meat. Sauce and whipping cream. Dash of salt dash of pepper. Add all contents to skillet, except for the cheese. Drain noodles. Mix noodles and sauce mixture in large mixing bowl. Stir in cheese. Pour out into large non stick baking dish or sprayed with vegetable oil. Cover with foil and bake for 20 to 25 minutes. Remove and sprinkle additional cheese on top and bake for an additional 20 minutes without foil. Remove from oven and let cool for 15 minutes. Serve with a mixed green salad.