Wash hands with soap and water. Peel and dice the onion. Place a large pot ¾ full of water and bring to a boil over high heat. Preheat the oven to 350 degrees. Grease a 9x13” baking dish.

Heat a little oil in a large skillet over medium-high heat. Brown the sausage until almost done, breaking up with a spatula. Add the onion and cook until everything is tender and browned.

Add the canned tomatoes and Italian seasoning to the pot. Stir to combine, cover with a lid, and bring to a simmer. Remove the sauce from heat.

Add the pasta to the boiling water and cook according to package instructions (or about 7-8 minutes). Drain carefully into a colander. Return the pasta to the pot and add 1 cup of the sauce.

While the pasta and sauce are cooking, combine the ricotta, half of the mozzarella, and some salt and pepper in a small bowl. Pour half the pasta into the baking dish. Add half of the ricotta mixture on top of the pasta in small dollops. Spoon half of the sauce over the pasta and ricotta.

Repeat step 3. Top with remaining mozzarella. Cover with foil and bake for 20 minutes. Remove the foil and increase heat to broil. Broil for 1-5 minutes, watching carefully, until the cheese is browned. The recipe makes 8 servings. Refrigerate leftovers within 2 hours.