Preheat over to 350 degrees.

Cook brats using a conventional charcoal grill, gas grill, or bake them in the oven. When finished, cut bratwurst into 2" slices and set aside.

Prepare pasta following the directions on the package. Strain and place the pasta back into the stock pot and toss with 1 1/2 tablespoons of extra virgin olive oil.Add 1 tablespoon of EVOO in a skillet. When the oil is hot, add the onions and sauté until they are translucent. When finished spoon the onions into a bowl and set aside.

Using a medium sauce pot or skillet add 1 jar of Alfredo sauce and 2 cans of cream of mushroom soup, chopped parsley, minced garlic, and continue stirring over medium-high heat until sauces are fully incorporated and smooth. Add salt and freshly ground black pepper to taste.

Brush the bottom and high sides of a casserole dish with EVOO.

Add the onions, 1 cup of shredded Mozzarella cheese, and brats to the pasta and toss well.

Pour the sauce over the pasta.Spoon the mixture into a large casserole dish.

Add croutons and cherry or grape tomatoes

Place the casserole on the middle rack in the oven and bake for 35-40 minutes.

Remove casserole from the oven and let it stand for 15 minutes.

Serve.