3 c uncooked extra wide egg noodles
1 lb fresh ITALIAN TURKEY SAUSAGE
1 Medium onion, chopped
1 (26-oz) can/jar chunky garlic and herb pasta sauce
1-1/2 tsp dried oregano leaves
1-1/2 c Ricotta cheese
Cook noodles in large pot of boiling salted water, just until barely done and still firm. Drain and set aside.
Meanwhile, if necessary, squeeze sausage from casings into a large skillet. Brown sausage and chopped onion over medium heat, breaking up sausage into small pieces.
Add pasta sauce, oregano, 1/4 teaspoon each salt and black pepper. Simmer for 2-3 minutes.
Stir in drained noodles and simmer another 2-3 minutes. Reduce heat to low.
Spoon Ricotta on top and spread evenly over surface. Cover for 2-4 minutes allowing cheese to heat. Serve with extra oregano, if desired.