I found this recipe on the Better Crocker Website:
1 lb mild Italian pork sausage (I used 1.25 lb. Johnsonville Hot Italian Sausage)
2 cups water (I added an extra 1/8 cup water since my pizza sauce jar was only 14 ounces)
1 can (15 oz) pizza sauce (I used Di Napoli Classico Traditional Pizza Sauce, 14 oz.)
1 can (14.5 oz) diced tomatoes with sweet onion, undrained (I used fire roasted diced tomatoes)
4 cups uncooked rotini pasta (10 oz)
1 can (2 1/4 oz) sliced ripe olives, drained (I left this out but it would be great in this dish!)
1 1/2 cups shredded mozzarella or pizza cheese blend (6 oz)
(I added a bit of garlic powder, crushed red pepper flakes, and dried Italian herbs, too!)
1. In 10-inch skillet, cook sausage over medium-high heat 8 to 10 minutes, stirring frequently, until no longer pink; drain.
2. In ungreased 13x9-inch (3-quart) glass baking dish, mix water, pizza sauce and tomatoes. Stir in cooked sausage, uncooked pasta and olives (pasta should be completely covered with sauce). Cover tightly with foil; refrigerate at least 8 hours or overnight.
3. When ready to bake, heat oven to 350°F. Stir casserole; cover with foil and bake 1 hour to 1 hour 15 minutes or until bubbly.
4. Uncover baking dish; stir mixture. Sprinkle with cheese; bake uncovered 5 minutes longer or until cheese is melted.
Makes 6 servings (1 1/3 cups each)