1 pound of penne pasta

1 pound of italian sausage

15 ounces of ricotta cheese

1 large bag of shredded mozzarella, to taste

24 ounce jar of pasta sauce (with garlic, basil, etc.)

1 large onion, diced

4 medium cloves of garlic, diced

2 tsp. of salt

1 tsp. of sodium glutamate (accent seasoning/ajinomoto/e621), to taste

1 tsp. of dried mixed italian herbs

1 tsp. of dried oregano

1+ cup(s) of water

fresh basil, to taste

chop italian sausage to desired size

pan fry and cook the italian sausage fully at 171°F

preheat oven to 350°F

combine pasta sauce, diced tomatoes, onion, garlic, salt, and other seasonings in a bowl and mix throuroughly

in a 16x9 casserole dish, place a layer of mozzerella, followed by half of the sauce mixture

mix in the dried penne pasta, ricotta cheese, and sausage pieces

add remaining pasta sauce on top

add enough water to cover dish, all the pasta should be covered by the water level

bake for 60 minutes

to avoid excessive dried pasta, mix pasta and ensure all pasta is submerged every 15 minutes

add a layer of mozzerella on top

bake uncovered for an additional 10-15 minutes

add fresh basil on top

plate and serve ♡