Instructions

1. Bring a large pot of water to a boil.  Cook rigatoni according to package directions.  Drain and set aside.
2. While the pasta is cooking, in a large skillet over medium heat, saute the diced onions in the olive oil until softened and translucent, about 3-5 minutes.  
3. Add in the sausage and cook until browned, about 5-7 minutes. Add in the garlic and cook for an additional 1-2 minutes.  (Be careful not to burn the garlic.)
4. Add in the crushed tomatoes and stir to combine.  Turn down heat and simmer gently for 10 minutes, stirring occasionally.  Remove from heat.
5. Stir in heavy cream, basil, salt and pepper to sauce mixture.
6. To assemble meal, add about one cup of the sauce mixture to a baking dish and spread to coat the bottom.  Then layer half of the cooked pasta, half of the mozzarella cheese, half of the Parmesan cheese and half of the sauce mixture.  Layer the remaining pasta and then the sauce mixture, and top with the remaining cheese.  
7. Cover, label & date, and place in freezer until ready to cook.

To cook:

1. Preheat oven to 350 degrees Fahrenheit.  (If time allows, remove from freezer and thaw overnight in the refrigerator). Cook, uncovered, until heated through and bubbling, 25-30 minutes from thawed, or 2 hours from frozen.  Garnish with additional Parmesan cheese and parsley if desired.