Preheat your oven to 450°F. Arrange the sausage links on a sheet pan, drizzle with olive oil, and rub to coat evenly. Roast for about 12 minutes, just until cooked through. Transfer them to a cutting board, and once they’re cool enough, slice into ¼” pieces.

Meanwhile, bring a large pot of well-salted water to a boil. Add the rigatoni and give it a good stir. Cook until it's just two minutes shy of the package instructions.

At the same time, heat a large, heavy-bottomed pot over medium-high heat. Pour in ¼ cup of olive oil, and once it's hot, add the sliced sausage. Let it brown for about 2-3 minutes. Toss in the cherry tomatoes with a pinch of salt and cook for another 3 minutes, allowing them to burst and release their juices. Stir in the garlic, oregano, and red pepper flakes.

Pour in the marinara sauce and mix in the spinach. Scoop out ½ cup of the pasta water and add it to the sauce. Let everything simmer while the spinach wilts. Stir in the parmesan cheese until melted.

Once the pasta is ready, drain it and add it straight into the sauce along with the parsley. Give everything a good stir to combine.

Lightly grease a 12” cast iron skillet or a 9x13x3” baking dish with olive oil. Spread half of the pasta mixture into the dish, then layer with half of the shredded mozzarella. Add the remaining pasta, then top with the sliced fresh mozzarella and the rest of the shredded cheese.

Bake for about 8 minutes, until the cheese is fully melted. Switch the oven to broil for 1-2 minutes until the top turns golden brown.

Finish with a sprinkle of parsley and some grated parmesan before serving. Enjoy!