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This recipe actually takes longer than the 30 minutes that most of the other Shaw’s/America’s Test Kitchen “Get Inspired” recipes claim. The prep and assembly alone take about half an hour (even considering the fact tht you boil water and cook pasta while the sauce simmers), and then it takes 20 minutes to bake it.
Save time buy using pre-shredded cheeses, as well as a garlic press. The garlic press I linked to here is the one I have, it came highly recommended by the folks at America’s Test Kitchen/Cook’s Illustrated. These guys review just about everything you need for the kitchen, short of the tv stands that you need to hold the tv’s you watch their shows on…LOL!
This garlic press not only works, but it also allows you to mince the garlic without bothing to peel it first…a HUGE time-saver! It’s also easy to clean, as it has a little thingy that sticks into the holes to get the crud out.
The one thing I do NOT recommend is that grated Parmesan cheese in a jar or a cardboard box. That crap has NO flavor. Either buy packages of SHREDDED Parmesan in the refrigerated cheese section, or buy a wedge of it and grate it yourself. I do the latter, it doesn’t take too much extra time. A wedge of Parmesan may look expensive at first, but remember that a little goes a long way.
I used bulk Italian sausage for this, and just crumbled it into the pan, breaking it up with a spoon as it cooked.
This is a very easy and tasty recipe, and I think you should try it. It is just as good as recipes that take much longer to prepare. Try it! 
