16 ounces of bite-size pasta

1 lb Italian or breakfast sausage

3 garlic cloves minced

26 ounces spaghetti sauce

kosher salt, adjust to taste

freshly ground black pepper, adjust to taste

4 cups shredded mozzarella cheese

¼ cup fresh Italian parsley

Cook the pasta until it is al dente. (Take care not to overcook.) Drain and rinse the pasta with cold water to stop it from continuing to cook while it cools.

While the pasta is boiling, cook and crumble the sausage in a large deep skillet. Add the garlic cloves and continue cooking until fragrant. Add the spaghetti sauce, stir, and bring to a simmer. Taste and add salt and pepper, if desired.

Add the cooked pasta to the sauce and stir to mix throughout. Sprinkle with 2 cups of cheese, and stir to combine. Top with an additional 2 cups of cheese.

Bake until the cheese has thoroughly melted and the edges are bubbling about 20 minutes. Remove from the oven. Sprinkle with parsley and serve warm.