Easy Rigatoni Casserole

As adapted from the blog "It's the small things"- June 17, 2011

Cut and pasted here for convenience:
Easy Rigatoni Casserole
1 lb. Italian Sausage
1 box Rigatoni pasta (I used Penne)
1 24 oz. jar Marinara Sauce
8-10 oz. Shredded Mozzarella Cheese  (I used 6oz plus more on top)
4 cloves or garlic, minced
3 Basil leaves, torn into small pieces (I used freeze dried)
Kosher Salt to tast

1. Cook pasta until el dente. Strain then pour into a large bowl. Add cooked Italian Sausage, cheese, and as much marinara as you would like! Stir.
2. Add Basil leaves, Garlic, and a teaspoon of Kosher salt. Stir well.
3. Pour into a lightly greased 9 x 13 glass dish, then top with more cheese or marinara if you would like!
4. Bake at 375 degrees for 20 minutes. If the top starts to brown too quickly, cover with foil.

This was really good....terrible for you - but all the cheese is what makes it taste so good.  Husband of cheerios said that it was "really good!".  Miss Almost Vegetarian scarfed hers down in record time.  Mr. Picky took the time to pick out all the tomato chunks from the sauce but then said the rest was good.  I would make this again but with even less cheese than this time.  :)