Ingredients
Serves 8
1 pound rigatoni noodles
1 cup freshly grated Parmesan cheese
1 (24 ounce) jar Italian sausage tomato sauce (I used Bertolli Italian Sausage, Garlic & Romano)
1 cup shredded mozzarella cheese
1/4 cup finely chopped herbs (I used oregano, basil and parsley)
1 round 9-inch springform pan
Nonstick cooking spray (like Pam)
1 rimmed baking sheet
Preparation
