Baked Cavatelli

2.5 cups dried cavatelli or wagon-wheel macaroni (7 oz) (I use bow-ties)
12 ounces fresh Italian sausage links, sliced 1/2 inch thick
3/4 cup chopped onion
2 cloves garlic, minced
1 15oz can tomato sauce
1 14oz jar spaghetti sauce with mushrooms
1 cup shredded mozzarella cheese (4 oz)
1 teaspoon dried Italian seasoning, crushed
1/4 teaspoon pepper

1. Cook cavatelli about 12 minutes or until tender but still firm. Drain well.
2. In a large skillet cook the sausage, onion, and garlic till sausage is no longer pink; remove the skillet.  Drain fat.
3. In a large mixing bowl stir together the tomato sauce, spaghetti sauce, 1/2 cup of the mozzarella cheese, the Italian seasoning, and pepper.  Add the cooked pasta, sausage, and onion mixture.  Toss gently to combine.  Spoon the mixture into a 2 quart casserole.
4. Bake, covered, in a 375 degree oven for 25 minutes.  Uncover and sprinkle with the remaining 1/2 cup mozzarella cheese.  Bake for 5 to 10 minutes more or until heated through.  Makes 6 main-dish servings.
Note: To serve individual portions, spoon the mixture inot 6 individual casseroles on a large baking sheet.  Cover the casseroles with foil and bake for 15 minutes.  Uncover, sprinkle with remaining cheese, and bake for 5-10 minutes more or until heated through.

Source:  Better Homes and Gardens New Cookbook