- Preheat oven to 400°f.
- Sauté chicken sausage with 1 teaspoon olive oil in a medium skillet on medium high heat until browned, about 2 minutes. Set aside.
- Cook pasta in a large pot of boiling water, drain, reserve. Meanwhile, sauté onion and garlic in remaining olive oil on medium high heat, add rosemary. Cook for 5 minutes and then add the tomatoes, wine and sausage. Simmer 5 minutes, season with black pepper.
- Toss pasta and sauce together. Spray a 3 quart baking dish with cooking spray. Spread half of the pasta mixture in the baking dish. Dot with spoonfuls of ricotta and then cover with the remaining mixture. Cover with aluminum foil, bake for 20 minutes.
- In a small bowl, combine parmesan and breadcrumbs. Remove dish from oven, then top with the crumbs. Place in oven, uncovered until top is brown about 10 minutes. Serve Immediately.
1 (12 ounce) package al fresco Sweet Italian Chicken Sausage, cut into 1/2" slices
2 teaspoons extra virgin olive oil, divided
¾ pound penne pasta
1 cup onion, chopped
3 garlic cloves, minced
1 teaspoon rosemary, chopped
1 can (28 ounces) tomatoes, diced
¼ cup red wine
½ cup ricotta Cheese, part skim
⅔ cup bread Crumbs, very low sodium
¼ cup parmesan cheese, grated
1 teaspoon black pepper, freshly ground