1 24oz.jar of Bertolli Riserva Asiago Cheese & Artichokes
1 14oz.can of quartered artichokes in water
Preheat the oven to 400 degrees Fahrenheit.
While the oven preheats, bring a large pot of water to a boil. Add 1 tablespoon salt then add in the rotini pasta once the water is boiling. Cook for 8 minutes then drain and set to the side.
While the pasta boils cook the ground Italian sausage in a large skillet, browning and breaking up until fully cooked.
Spray a large baking dish with olive oil spray. Then add in one cup of the sauce to the bottom of the dish. Add in half the pasta, half the cooked Italian sausage and half the artichoke hearts. Pour half the jar of sauce on top and mix until incorporated. Once it's incorporated then add in the remainder of the pasta, Italian sausage, artichoke hearts and sauce. Mix well until fully mixed then top with the shredded mozzarella cheese.
Bake for 20 minutes until the cheese is melted and slightly brown. Remove from the oven, divide among plates and enjoy immediately.