Italian Rigatoni Casserole

Forewarning: This makes a lot of pasta! My family is visiting this weekend, and the six of us were only able to eat half of the dish.

Ingredients:

24 oz rigatoni noodles, cooked and drained
2 cans (14 oz) tomato sauce
1 lemon, squeezed
3 links turkey sausage
1/2 small onion, diced
1 medium zucchini
3 mushrooms
3 cloves garlic, pressed or minced
basil, salt, pepper, crushed red pepper to taste
1 (8 oz) bag mozzarella cheese (divided into two parts)

Instructions:

1. Saute sausage & onions; set aside.

2. Saute zucchini, mushrooms and garlic; set aside.

3. In a large bowl, combine noodles, sausage mixture, and vegetable mixture with tomato sauce and seasonings. Add 1/2 of the mozzarella cheese. At this point you can either refrigerate the mixture too bake later, or bake immediately.

4. Scoop mixture into a 9x13 baking dish. Top with remaining mozzarella cheese.

5. Bake at 350° for 45 min to an 1 hour (depending on if you have refrigerated).