Baked Ziti with Mozzarella and Chicken Sausage

I made this wonderful casserole for our girls' member member golf tournament along with the grilled vegetable lasagna.  There was none left.    Serves 8

Baked Ziti with Mozzarella and Chicken Sausage

EVOO
2 large onions, cut into small dice
4 garlic cloves, minced
1 1/2 sweet I-talian chicken sausage, removed from casings and crumbled
salt and pepper to taste
1/2 cup dry red wine
2 35 oz cans san marzano plum tomatoes, chopped and with their juice
1/2 cup chopped fresh oregano
2 cups fresh ricotta cheese
2 cups freshly grated percorino cheese
2 pinches nutmeg
2/3 cup chopped I-talian parsley
2 lbs ziti
1 lb. mozzarella cheese, fresh and cut into small cubes

Heat the oven to 425 degrees.  Lightly oil a large shallow baking dish (you made need two dishes.  I did for this amount).  Bring a large pot of water to boil.  In a large skillet, heat 4 tbls olive oil over med. heat.  Add the onion and sauté until soft, about 10 mins.  Add the garlic and the crumbled sausages and sauté until the sausages start to brown.  Season with salt and pepper.  Add the red wine and let boil until it's almost gone.  Add the tomatoes with all of the juices and cook, uncovered, at a lively simmer for about 20 minutes.  The sauce will thicken slightly.  Add the oregano and taste for seasoning.  In a large bowl, mix the ricotta (save about 2 large tbls for topping), about half of the pecorino, the nutmeg and the parsley.  Season with salt and pepper.  Meanwhile, cook the ziti until al dente.  Drain and toss with the ricotta mix until well coated.  Add the sausage and sauce mix and mix again.  Add the mozzarella and toss gently.  Pour everything into the baking dish and sprinkle the remaining pecorino on top and place the two dollops of mozzarella mix on top.   Bake uncovered until lightly browned and bubbling, about 20 minutes.  Lightly foil and let rest for 10 minutes.  Serve immediately.