Preheat oven to 350°F. Spray a 9x13-inch baking dish with nonstick cooking spray and set aside.

Bring a large pot of salted water to a boil over medium-high heat.

Warm ¼ cup of the oil over medium-high heat. Add in the sliced zucchini and cook until golden brown on both sides, about 6 minutes. Using a slotted spatula, remove the zucchini from the pan and place on a paper towel lined plate. Place a paper towel on top of the zucchini to absorb excess moisture and set aside.

Add the ground sausage to the skillet and, using a wooden spoon, break it into small pieces. Cook until brown and no pink color remains, about 5 to 7 minutes. Use a slotted spoon to remove the sausage from the pan and transfer it to a large plate. Set aside until needed.

Drain any excess grease from the pan, then return it to the stovetop. Reduce heat to medium, and add in the remaining oil. Add in the onion and cook, stirring occasionally, until the onion is very soft, about 8 minutes. Add in the garlic and crushed red pepper flakes and cook for 1 minute, or until fragrant. Stir in the tomato paste, breaking it up with a wooden spoon.

Add in the crushed tomatoes, wine (or broth), and season with salt and pepper. Cook, stirring occasionally, for 10 minutes. Stir in the basil, mint, and parsley and season with salt and pepper.

Finally, stir the cooked sausage and zucchini into the sauce and remove from heat.

In the meantime, add the rigatoni into the boiling water and cook for 6 to 7 minutes, or until very al dente. Drain the pasta and return it to the pot. Immediately add the meat sauce and stir well to combine.

Pour pasta into prepared baking dish. Sprinkle with shredded and cubed mozzarella. Then place pan in the oven and bake for 30 minutes, or until cheese is melted and bubbling.

Serve warm, with Parmesan cheese!