1 pound package of penne rigate, uncooked
1 pound bulk Italian sausage or lean ground beef, cooked and drained
2 26-ounce jars Classico di Sicilia (Ripe Olives & Mushrooms) or di Napoli (Tomato & Basil) sauce
4 cups (1 pound) Sorrento mozzarella cheese (shredded)
Preheat oven to 350. Prepare penne rigate as package directs. In large bowl combine penne rigate, sausage, sauce and 2 cups cheese. Mix well. Turn into greased 13 x 9 inch baking dish; cover. Bake 45 minutes or until hot and bubbly. Uncover; top with remaining cheese and parsley. Bake 10 minutes longer. Refrigerate any leftovers.