1 (24-ounce) jar Italian sausage and garlic Italian sauce
1 (15-ounce) container part-skim ricotta cheese
¾ cup grated Parmesan cheese
7 cups bow tie-shaped pasta, cooked and drained
1 (8 ounces) container bocconcini (small fresh mozzarella cheese balls), about 1-inch
2 tablespoons sliced pitted ripe olives
Heat oven to 400 degrees. Spray a 13-x9-x2-inch shallow baking dish with cooking spray. Mix 1½ cups sauce, ricotta cheese, ½ cup Parmesan cheese and pasta in sprayed dish. Spread remaining sauce over pasta mixture. Sprinkle with remaining Parmesan cheese and cover with foil. Bake 25 minutes or until hot and bubbling. Arrange cheese balls randomly over pasta mixture. Place a sliced olive on each cheese ball. Let stand for 10 minutes before serving.