Pasta casserole with sausage and mushrooms

Ingredients:

• 3 tablespoons extra-virgin olive oil
• 4 cloves garlic, thinly sliced
• A pinch of red pepper flakes
• 1 can (800 g) canned whole plum tomatoes, broken up by hand
• 1 can (425g) whole plum tomatoes, broken up by hand
• 4 large sprigs of fresh basil + chopped leaves for serving
• 350 g raw sweet Italian sausage, casings removed
• 450 g white or brown mushrooms, thinly sliced
• 450 g dry rigatoni pasta
• 3 cups grated provolone
• 1 tbsp. grated pecorino
• 1 cup fresh ricotta

Preparation:

1. Preheat oven to 230°C. Bring a large saucepan of salted water to a boil.
2. In a medium saucepan over medium heat, heat 2 tablespoons olive oil. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a boil. Reduce the heat slightly, add the basil, and simmer, uncovered, until the sauce thickens, 15-20 minutes. Discard the basil. Season with salt and pepper to taste.
3. Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium heat. Add the sausage and cook, breaking up any lumps with a wooden spoon, until browned, about 5 minutes. Using a slotted spoon, transfer the sausage to a large bowl. Add the mushrooms to the skillet and cook, stirring occasionally and reducing the heat slightly, until tender, about 6 minutes. Transfer the mushrooms to the bowl with the sausage.
4. Cook the rigatoni in salted boiling water until al dente, 2 minutes less than the package directions. Drain the pasta and add it to a bowl.
5. Add the tomato sauce and half each of the provolone and pecorino to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with mounds of ricotta. Sprinkle with the remaining grated cheese. Bake, uncovered, until golden brown, about 15 minutes. Let the casserole rest for about 10 minutes before serving. Sprinkle with chopped basil.