Baked Rigatoni with Sausage and Mushrooms Recipe from Italy

Ingredients

• 2 tbsp extra-virgin olive oil , divided
• 2 tbsp minced garlic
• 1 cup small diced yellow onion
• 1.5 lb (680 g) white mushrooms , quartered
• 0.5 cup red wine
• pinch of crushed red pepper (optional)
• 2 lb (907 g) italian sausage , cut into small, bite-sized pieces
• 1 lb (454 g) frozen spinach , defrosted and squeezed dry
• 1 lb (454 g) ricotta cheese
• 1 egg
• 0.5 cup grated parmigiano-reggiano cheese
• 2 tsp salt
• 0.5 tsp ground black pepper
• 1 lb (454 g) rigatoni pasta
• 2 jars (26 oz (737 g) each) prepared marinara sauce
• 0.5 lb (227 g) shredded mozzarella