Directions

1. Preheat oven to 400 degrees. Bring a large pot of water to a rolling boil. Season with kosher salt It should taste as salty as the sea. Grease a rectangle baking dish with non-stick cooking spray.
2. Cook pasta until just under aldente.
3. Heat a large skillet to a medium heat. Add oil. Brown sausage, remove sausage from pan and set aside.
4. Add onion and garlic, cook until softened, about 2 minutes. Add half of the sun-dried tomatoes. Cook another minute.
5. Add wine, deglaze pan, scaling up brown bites in the bottom, reduce for 1-2 minutes.
6. Add tomatoes, sugar, salt and basil. Simmer 20 minutes.
7. Transfer mixture to a food processor and blend until smooth. Transfer back to the pan and add remaining sun-dried tomatoes and turkey italian sausage. Season sauce with salt and pepper if necessary.
8. Place half of the pasta in the bottom of the pan. Dot with fresh mozzarella cheese. Sprinkle with half of shredded cheese. Top with remaining pasta. Sprinkle with remaining mozzarella.
9. Cover with foil and bake for 15 minutes. Remove foil and sprinkle with parmesan cheese, continue to bake util slightly brown, bubbly and cheese is melted.