Pork Sausage Pasta Bake

Preheat the oven to 450F.

Cook the pasta al dente, drain and stir in olive oil.

In a large skillet over medium-high heat, cook the sausage, separating the clumps. You want to have crumbs in the end. When the sausage is cooked and a little crispy-brown, remove it from the pan; drain and set aside.

Leave only around a tablespoon or two of sausage grease, and toss in the mushrooms. Crush in the garlic.

When the mushrooms are done, add the oregano and thyme, and stir. Add the wine, and wait until it has reduced by half. Make sure you scrape the pan and get all the burnt bits, if any.

Stir in the tomato sauce, until it starts bubbling. Add the whole thing to the pasta and stir well.

Grease a casserole dish with some cooking spray, and add half of the pasta mixture. Cover with half of the Parmesan and a third of the cheddar. Add the rest of the pasta over, the Parmesan and cheddar.

Set in the oven for 15 minutes, until cheese is melted and golden brown.