Mexican-inspired sausage and pasta casserole

Oh, what a delight this quick meal is!  It's done in under one hour and it bursts with so much flavor! I use sage sausage for this, because it's our family's favorite, but you can use any bulk sausage you like, even the spicy kind.  The green salsa adds a lot of flavor as well.  And when you serve it make sure to add the fresh tomatoes and jalapeños.  Such a cheesy delight!  Enjoy!
-1 lb rigatoni pasta
-1 lb bulk sage pork sausage
-1 medium onion, finely chopped
-16 oz medium salsa verde
-8 oz shredded Monterey-Jack cheese
-4 Roma tomatoes, chopped
-2 jalapeños, seeded, halved and sliced
Preheat oven to 350 F.  Lightly grease a 9x13 pan with cooking spray and set aside.
Cook the pasta for only 10 minutes.  Drain.
Meanwhile, in a large skillet, cook the sausage and onion, breaking the meat as it cook.  Once the meat is browned, stir in the green salsa.  Give it a good stir.
Place pasta on bottom of prepared pan.  Top with sausage mixture.  Sprinkle with the cheese all over the top.
Bake in preheated oven for 35 minutes.  Remove from the oven and let it sit for 5 minutes.
Scoop onto plates and top with tomatoes and jalapeños.  Enjoy!