Cavatelli Marinara

• 7 ounces cavatelli, wagon wheel pasta could be used instead
• 12 ounces  Italian sausage, uncooked links, sliced 1/2 inch thick on the diagional
• 3⁄4cup  onion, chopped
• 2 garlic cloves, minced
• 1(26 ounce) jar pasta sauce
• 1 cup  mozzarella cheese, shredded
• 1⁄4teaspoon  black pepper

DIRECTIONS

1. Cook pasta according to package directions. Drain; set aside.
2. In a large skillet cook the sausage, onion, and garlic until sausage is brown; remove from skillet. Drain.
3. In a large bowl stir together pasta sauce, 3/4 cup of the mozzarella cheese, and the pepper. Add the cooked pasta and the drained sausage mixture. Stir gently to combine. Spoon the mixture into a 2-quart casserole.*.
4. Bake, covered, in a 375°F oven for 25 to 30 minutes or until nearly heated through. Uncover; sprinkle with the remaining 1/4 cup mozzarella cheese. Bake about 5 minutes more or until cheese is melted.
5. My card says it feeds 5 to 6, and I say a family of four -- and a sad ol'doggie -- for licking the casserole dish clean -- .