1. Crumble sausage into large deep skillet; cook 8 to 10 minutes or until evenly browned, stirring frequently. Drain sausage; return to skillet.
2. Stir in tomato sauce, undrained tomatoes, water, basil and oregano. Bring to a boil. Add pasta; stir. Cover; simmer on medium-low heat 18 to 20 minutes or until pasta is tender, stirring occasionally.
3. Mix ricotta, ¼ cup Parmesan and parsley; spoon over pasta mixture, then swirl gently with spoon. Sprinkle remaining Parmesan over top.
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