In a large skillet over medium heat, cook the sausage until it is about half way browned- for 5-8 minutes.

Add the onions and cook until they are soft and the sausage is completely cooked with no pink remaining.

Stir in the garlic and cook for 1 minute.

Drain if necessary.

Add the marinara sauce, diced tomatoes, tomato paste and seasoning blend.

Stir to combine and then bring to a boil.

Reduce the heat and simmer for 20 minutes.

Transfer from the pan to a bowl and allow it to cool while you cook the pasta and prepare the rest of the recipe.

Preheat the oven to 375 degrees F.

Lightly spray a 13x9 baking dish with cooking spray. Set aside.

Cook the pasta according to directions on the box to al dente.

Rinse the pasta under cold water to stop the cooking process.

In a large bowl combine the ricotta cheese, 1 ½ cups mozzarella cheese, parmesan cheese, and the egg. Stir to combine.

Season with salt and pepper.

Add 1 cup of the sauce to the bottom of the prepared baking dish.

Layer with half of the cooked pasta, then half of the sauce.

Top with the ricotta mixture.

Add the remaining pasta, top with the remaining sauce.

Then sprinkle the top with ½ cup of the mozzarella cheese.

Bake for 25-30 minutes or until golden and bubbly.

Serve immediately with garlic bread and a salad if desired.