Cook the pasta in boiling water until it is al dente, following the instructions on the package.

In a skillet over medium heat, brown the Italian sausage and onion until the sausage is fully cooked and the onion is tender. Add the minced garlic and sauté for about 30 seconds until fragrant.

Mix in the crushed tomatoes, sugar, basil, oregano, salt, and pepper. Stir well and lower the heat to a simmer. Let the sauce reduce by about one-third or until it thickens to your liking.

Add the parmesan cheese and heavy whipping cream to the sauce and mix thoroughly.

Combine the cooked pasta with the sauce. Place half of this mixture at the base of a baking dish or an oven-safe skillet.

Spoon dollops of ricotta cheese over the pasta, followed by sprinkling with shredded gouda.

Layer the remaining pasta mixture on top, then finish by topping with mozzarella and Monterey Jack cheeses.

Bake in a preheated oven set to 375°F for 20-25 minutes, or until the cheese is bubbly and golden.

Serve alongside your favorite bread for a delicious meal.

If you'd like to freeze it, follow steps until layering and then cool before wrapping in foil for the freezer.

To bake a frozen casserole, heat at 400°F for about 1.5 hours, removing the foil for the last 20 minutes.

Thawing overnight will reduce the baking time to 30 minutes.