Baked Pasta with Chicken Sausage

This week I was searching for recipes to use up ingredients I have leftover in my fridge...and this one helped take care of my block of mozzarella cheese. I found it on My Kitchen Cafe, who went on and on about how delicious this one was. I really liked it and I would make it again for sure, but it's not my new favorite. The great thing is it makes a lot and so I froze half of it...gotta love that!!!

Coarse salt and ground pepper
1 tablespoon olive oil
1 medium red onion, chopped
4 cloves garlic, minced
1 can (28 ounces) whole tomatoes with juice, lightly crushed with hands (I used a can crushed tomatoes)
1/2 teaspoon dried oregano
1/2 cup heavy cream (I used half and half)
1 pound rigatoni
10 ounces baby spinach (she suggests doubling, but I didn't)
12 ounces smoked chicken sausage, halved lengthwise and sliced 1/4 inch thick (I used turkey sausage)
6 ounces fontina (or mozzarella) cheese, 4 ounces cut into 1/2-inch cubes and 2 ounces coarsely grated
1/4 cup grated Parmesan cheese

-Bring a large pot of salted water to a boil. Heat oil in a large skillet over medium heat. Add onion; cook until translucent, about 3 minutes. Stir in garlic. Cook for another minute.
-Stir in tomatoes and oregano; cook until tomatoes are falling apart, 10 to 15 minutes. Add cream; cook until warmed through, about 5 minutes. Season sauce with salt and pepper.
-Meanwhile, preheat oven to 400 degrees. Cook pasta in the boiling water until al dente, according to package instructions. Add spinach, and cook just until wilted. Drain, and return contents to pot.
-Add tomato sauce, sausage, and cubed fontina to pot; toss to coat. Season with salt and pepper. Divide evenly between two shallow 1 1/2-quart baking dishes. Top with grated fontina and Parmesan. Bake until browned and edges are crisp, 20 to 30 minutes.