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In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for 1 more minute until fragrant.
Cook the Sausage:
Add the Italian sausage, breaking it up with a spatula, and cook until browned and no longer pink. Drain excess grease.
Simmer the Sauce:
Stir in the tomato puree, ¼ cup water, salt, pepper, and oregano. Reduce heat to low and let the sauce simmer gently for 30 minutes, stirring occasionally.
Cook the Pasta:
While the sauce simmers, bring a large pot of salted water to a boil. Cook the rigatoni until just shy of al dente (slightly undercooked). Reserve 1 cup of the pasta cooking water and drain the pasta.
Combine Pasta and Sauce:
Add the drained pasta to the simmering sauce along with 1 ½ cups mozzarella cheese and ½ cup reserved pasta water. Stir well to combine. Add the remaining pasta water gradually if the sauce seems too thick.
Bake:
Preheat your oven to 375°F (190°C). Transfer the pasta and sauce mixture into a greased baking dish. Sprinkle the remaining 1 cup mozzarella and the Parmesan cheese evenly on top.
Bake and Serve:
Bake uncovered for 20–25 minutes until the cheese is melted and golden. Remove from oven and let sit for 5 minutes before serving.
Serving and Storage Tips:
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