Hearty rigatoni tossed with sausage, bell peppers, and tomato sauce, baked with mozzarella and Parmesan cheese.
# Components:
→ Pasta
01 - 1 pound rigatoni pasta
→ Meats
02 - 1 pound mild or spicy Italian sausage, casings removed
→ Vegetables
03 - 1 red bell pepper, sliced
04 - 1 yellow bell pepper, sliced
05 - 1 green bell pepper, sliced
06 - 1 medium yellow onion, diced
07 - 3 cloves garlic, minced
→ Sauce
08 - 28-ounce can crushed tomatoes
09 - 2 tablespoons tomato paste
10 - 1 teaspoon dried oregano
11 - 1 teaspoon dried basil
12 - ½ teaspoon red pepper flakes, optional
13 - Salt and freshly ground black pepper, to taste
→ Cheeses
14 - 2 cups shredded mozzarella cheese
15 - ½ cup grated Parmesan cheese
→ Other
16 - 2 tablespoons olive oil
17 - Fresh basil or parsley, for garnish, optional
# Directions:
01 - Preheat oven to 375°F and lightly grease a 9x13-inch baking dish.
02 - Boil rigatoni in salted water until slightly under al dente, then drain and set aside.
03 - Heat olive oil in a skillet over medium heat, cook sausage breaking into pieces until browned, remove and set aside.
04 - In the same skillet, cook onion and bell peppers until softened, then add garlic and cook until fragrant.
05 - Add tomato paste, crushed tomatoes, oregano, basil, red pepper flakes, salt, and pepper to vegetables. Simmer for 10 minutes.
06 - Return browned sausage to skillet and stir evenly into the sauce.
07 - In a large bowl, toss the cooked rigatoni with the sausage and pepper sauce mixture.
08 - Place half the pasta mixture into the baking dish, sprinkle with half the mozzarella and Parmesan cheeses, top with remaining pasta and cheeses.
09 - Cover loosely with foil and bake for 20 minutes until heated through.
10 - Remove foil and bake for an additional 10 to 15 minutes until cheese is bubbly and golden.
11 - Let casserole rest 5 minutes before garnishing with fresh herbs and serving.
