Baked Pasta with Chicken Sausage

I got this recipe off the My Kitchen Cafe website, and it is so good. It tastes like restaurant Italian food, no kidding. Even Dustin loves it, and he's not a big pasta-lover. It makes a ton, so either freeze half for another meal or make it when you need to take a meal in to someone- you'll have plenty for 2 families!
Baked Pasta with Chicken Sausage
*Makes a heaping full 9X13 pan*
1 tablespoon olive oil
1 medium red onion, chopped
4 cloves garlic, minced
1 (14.5 oz.) can diced tomatoes
1 (14.5 oz.) can crushed tomatoes
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 cup heavy cream (I just use milk)
1 pound rigatoni
10 ounces frozen chopped spinach, thawed and drained well (can substitute 1 9-oz. bag fresh spinach)
12 ounces precooked smoked chicken (or turkey) sausage, halved lengthwise and sliced 1/4 inch thick (next to the precooked hot dogs-I just use turkey kielbasa)
8 ounces mozzarella cheese, 4 ounces cut into 1/2-inch cubes and 4 ounces shredded
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, oregano and basil; simmer for 8-10 minutes. Add cream; cook until warmed through, about 5 minutes. Season sauce with salt and pepper to taste.Meanwhile, preheat oven to 400 degrees. Cook pasta in the boiling water until al dente, according to package instructions. (If using fresh spinach, add it to the pot of boiling pasta right at the end and cook until wilted.) Drain, and return contents to pot.Add tomato sauce, sausage, spinach and cubed mozzarella to the pot; toss to coat. Season with salt and pepper. Scoop pasta into lightly greased 9X13-inch pan (or divide evenly between two 7X11-inch pans). Top with grated mozzerella and Parmesan. Bake until browned and edges are crisp, 20 to 30 minutes.