1 lb. sweet Italian sausage
1/2 c. chopped onion
1 clove garlic, minced
3 c. (8 oz.) sm. Rigatoni, uncooked
1 c. Ricotta cheese
3 1/2 c. spaghetti sauce
2 c. (8 oz.) shredded Mozzarella cheese
3 tbsp. grated Parmesan cheese

Saute sausage in medium skillet until well browned on all sides. Remove from pan; slice into thin pieces. Return to pan and add onion and garlic; saute until onion is tender, but not brown. Cook small Rigatoni according to package directions for 10 minutes; drain. Combine Rigatoni, sausage mixture and Ricotta; mix well.

Pour 1/2 cup sauce on bottom of 3 quart casserole. Spread 1/3 of Rigatoni and sausage mixture over sauce; cover with 1 cup sauce. Sprinkle 3/4 cup Mozzarella and 1 tablespoon Parmesan over sauce. Repeat layers of Rigatoni and sausage mixture, sauce, Mozzarella and Parmesan twice, ending with Parmesan. Cover; bake at 400 degrees for 20 to 30 minutes or until hot and bubbly. 4 to 6 servings.