The night before Thanksgiving is the ULTIMATE Pasta Night -- join me and make it with raoshomemade #RaosPartner. You can make this up to 3 days in advance, then bake when ready to eat! SAUSAGE & MUSHROOM BAKED PENNE Ingredients: 1 pound Rao's Homemade Penne Rigate 1 (32 ounce) jar Rao's Homemade Marinara Sauce 1-pound Italian sausage (mild or hot) 16 ounces mushrooms, sliced Extra-virgin olive oil Kosher salt 1 large onion, diced 8 ounces (2 cups) shredded mozzarella cheese ¼ cup grated Parm, plus more for serving Preheat the oven to 375°F (if baking tonight– you can assemble up to step 5 up to 3 days in advance and keep refrigerated). Cook Rao's Homemade Penne Rigate in salted boiling water until just al dente (about 2 minutes less than package directions). Drain. In a large oven-safe Dutch oven, remove sausage from casings and brown over medium-high heat, breaking into crumbles, 5 to 7 minutes. If there isn’t a lot of fat in the pot, add a big glug of oil before adding the slic...