Pasta with Chicken Sausage and Mozzarella (Baked)

Great for Hallowe'en as this casserole becomes "Bats and Cobwebs."  Serve with a simple Romaine salad for a nutritious meal.

½ lb farfalle (bow tie) pasta
1 tsp. olive oil
1 clove garlic, minced
1-28 oz can whole peeled tomatoes, in purée
¼ tsp. dried oregano
1/8 tsp. raw sugar
coarse sea salt
2 chicken sausages, about 3 oz each, cut crosswise into ¼”thick rounds
8 oz mozzarella cheese, cut into small cubes (1¾ cups)
¼ cup Parmesan cheese, freshly grated
1 recipe Romaine Salad

Preheat oven to 400°F (200°C).

Cook pasta according to pkg instructions. Drain; set aside.

Meanwhile, in a large saucepan, heat oil over medium. Add garlic; cook until fragrant, about 1 minute. Add tomatoes, oregano, and sugar. Bring to a boil, reduce to a simmer; cook, stirring and breaking up tomatoes until slightly thickened, 5- 8 minutes.

Season with salt.

Add pasta, sausage, and half the mozzarella; toss to combine.

Transfer to a 2-quart baking dish. Top with remaining mozzarella and Parmesan.

Bake until bubbly and top is lightly browned, 10-15 minutes.

Serve with Romaine Salad.

Makes 4 servings.