This recipe is adapted from a Cooking Light recipe. I have been making it for more that 10 years now and people always want the recipe. It also freezes well.
1 (1-pound) package uncooked rigatoni or ziti
1 pound sweet, mild turkey Italian sausage links
1 tablespoon tomato paste
1/4 teaspoon black pepper
2 (14.5-ounce) cans fire roasted tomatoes, undrained
1/4 cup chopped fresh basil
2 cups (8 ounces) shredded part skim mozzarella cheese
1 cup (4 ounces) grated fresh Parmesan cheese
Preheat oven to 350°. Cook pasta according to package directions, omitting salt and fat. Drain the pasta, and set aside. Remove casings from sausage. Cook sausage, onion, and garlic in a large nonstick skillet over medium heat until browned, stirring to crumble. Add the tomato paste, salt, pepper, and tomatoes, and bring to a boil. Cover, reduce heat, and simmer 10 minutes, stirring occasionally. Combine cooked pasta, sausage mixture, and basil. Place half of the pasta mixture in a 4-quart casserole coated with cooking spray. Top with half of mozzarella and half of Parmesan. Repeat layers. Bake at 350° for 25 minutes or until bubbly.