Doubled the recipe and went a bit fresher, with an onion, 3 bell peppers, and 4 cloves garlic (instead of powdered). Upped the sausage to 1lb, used 1 cup cottage cheese, 2 teaspoons oregano, and wound up using a 28oz crushed tomatoes and 8oz can tomato sauce (with salt so did not add any more), topping with 5 oz shredded cheese blend. Had to mix the pasta and sauce mix in a 13x9 baker. Took about an hour from putting the water on for pasta to pulling it out of the oven (veggie prep while water boiled and pasta cooked). Really like the results and was quick and easy for a weeknight; will definitely make again.