Easy Pumpkin Pasta Bake

• 12 oz box Zucchette pasta
• 1 tbsp olive oil
• 1 lb The Fresh Market Italian Kale Chicken Sausage, removed from casings
• 1 26 oz jar Cucina Antica Tuscany Pumpkin Premium Pasta Sauce
• 2 c Shredded Mozzarella
• ½ c Shredded Parmesan

Preheat oven to 375F.

Bring a large pot of salted water to boil and cook pasta according to package instructions.

Meanwhile, heat the oil a large dutch oven or heavy-bottomed pot over medium high. Add the sausage and cook, breaking up into smaller pieces with a spoon, until browned and cooked through, about 7-9 minutes. Add the sauce to the pan and turn down to medium heat. Cook, stirring occasionally until sauce is warmed through, 3-4 minutes. Remove from heat and add the cooked pasta, stirring well to incorporate fully.

Spoon half of the pasta mixture into a 9 x 13 baking dish. Sprinkle with half of the mozzarella and parmesan. Add the remaining pasta mixture on top and repeat with remaining cheeses. Transfer the pan to the oven and bake uncovered until cheese is melted and slightly browned and dish is heated through, about 20 minutes.