Baked Rigatoni with Italian Sausage and Cheese

Initiate the cooking process by warming oil in a substantial saucepan over an intermediate heat setting. Introduce the onion and cook until it becomes tender, taking approximately 3 to 4 minutes. Incorporate the sausage; stir to disperse lumps and cook until it reaches a lightly browned and crumbly state, lasting around 6 to 8 minutes. Discard the excess oil.

Add the undrained tomatoes, water, basil, oregano, and parsley to the saucepan; bring the mixture to a boil over an intermediate heat setting. Reduce the heat to a low level and cook, partially covered, for 25 minutes.

Concurrently, prepare the rigatoni by bringing a large quantity of lightly salted water to a boil. Cook the rigatoni in the boiling water, stirring occasionally until it reaches a tender yet firm texture to the bite, lasting around 10 to 12 minutes. Drain, rinse under cool water, and drain again. Transfer the cooked rigatoni to a large bowl and set it aside.

Preheat the oven to 350 degrees F (175 degrees C).

Uncover the sauce and increase the heat to a medium level. Cook, stirring occasionally, until the sauce thickens, lasting around 6 to 8 minutes. Remove from heat and combine 2/3 of the sauce with the cooked rigatoni; toss to mix. Introduce mozzarella cheese and 1 cup of Parmesan cheese into the mixture; stir to combine. Transfer the rigatoni mixture to a 9x13-inch baking dish, pour the remaining sauce over the top, and cover with aluminum foil.

Bake in the preheated oven for 25 minutes. Uncover, sprinkle with remaining Parmesan cheese, and bake until it reaches a lightly browned state, taking approximately 10 minutes longer.