2Remove sausage from casings and brown in a large pot, break apart sausage, as it cooks, into bite size chunks.
3While sausage is cooking, cook your pasta according to package directions for al dente, drain and set aside.
4After sausage has browned add all the tomatoes and mushrooms into the pot with the sausage. Allow the (sauce) to simmer for about 20 mins, longer if you like.
5In a 2qt. baking dish, place half the pasta and sprinkle a handful of mozzerella over top, then add remaining pasta. Add the sausage (sauce) over the pasta, making sure to get every drop of it in there.
6The broth from the sausage tomatoes will cook into the pasta and finish up it's cooking time, so be sure and get all the liguid into the dish ;p.
7Add the remaining cheese over top of sausage and cook (covered) for 30 mins. Remove cover and cook an additional 10 mins., or until cheese is nicely browned.
8This recipes makes more than my family of four can eat in one setting, but the leftovers are much better the next day! Also, it freezes very well, I don't add the cheese until I'm ready to cook if frozen.