Preheat oven to 375 degrees.
Cook rigatoni according to package directions. Drain pasta and set aside.
Cook sausage in the same pot over medium heat until no longer pink. Using a slotted spoon, remove sausage rom the skillet and set aside to drain. Reserve any remaining grease from the sausage.
Add the olive oil to the pan if needed. Add the diced zucchini and cook until the zucchini is crisp-tender.
Add the garlic and cook for an additional 30 seconds.
Whisk in the flour and stir until the vegetables are evenly coated and there are no lumps. Cook for two minutes.
Pour in the tomato sauce.
Stir in the basil, oregano, cream cheese and Parmesan.
Add the rigatoni and sausage and back to the pot. Stir until both are coated with the sauce.
Pour the pasta mixture into a greased 9 x 13 inch casserole dish.
Sprinkle the mozzarella cheese over the top.
Bake for 10 minutes until mozzarella is melted.