Step 1

In a skillet over medium heat, add the olive oil. Take the casings off the sausages, and add meat to skillet. Break up with wooden spoon into thick chunks. Cook for about 8 minutes.

Step 2

Add the onions and cook until translucent, about 5 minutes. Add the garlic and cook until golden. Add the tomato puree and tomato paste, and season with salt and pepper. Mix well.

Step 3

Chop the spinach and basil and add to the skillet. Mix well and reduce heat. As the sauce simmers, bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente.

Step 4

Preheat oven to 350°F. Drain the rigatoni and add to the skillet with the sausages and sauce. Mix well, then lightly oil a 9- by 13-inch baking dish. Spread the pasta mixture in the baking dish, then break up the mozzarella and spread it around the top of the dish. Cover with Parmigiano Reggiano.

Step 5

Bake until the sauce is bubbling, the Parmigiano is nice and crispy on top, and the mozzarella is melted, 20-25 minutes.