Rigatoni, sausage, and peppers layered with tomato sauce and cheese, baked until golden and bubbly.
# Ingredients:
→ Pasta
01 - 1 pound rigatoni
→ Meats
02 - 1 pound Italian sausage, mild or spicy, 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 - 1 can (28 ounces) crushed tomatoes
09 - 2 tablespoons tomato paste
10 - 1 teaspoon dried oregano
11 - 1 teaspoon dried basil
12 - 1/2 teaspoon red pepper flakes (optional)
13 - Salt, to taste
14 - Freshly ground black pepper, to taste
→ Cheeses
15 - 2 cups shredded mozzarella cheese
16 - 1/2 cup grated Parmesan cheese
→ Other
17 - 2 tablespoons olive oil
18 - Fresh basil or parsley, for garnish (optional)
# Instructions:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Boil rigatoni in a large pot of salted water until just al dente, approximately 2 minutes less than package directions. Drain and set aside.
03 - Heat olive oil in a large skillet over medium heat. Add sausage, break apart with a spoon, and cook until browned, 5 to 7 minutes. Transfer to a plate.
04 - In the same skillet, sauté onion and bell peppers until softened, about 5 minutes. Stir in garlic and cook for 1 minute until fragrant.
05 - Mix in tomato paste, crushed tomatoes, oregano, basil, and red pepper flakes. Season with salt and black pepper. Simmer for 10 minutes.
06 - Return cooked sausage to the skillet and stir to combine with sauce.
07 - In a large bowl, combine cooked rigatoni with sausage and pepper sauce and mix thoroughly.
08 - Transfer half of the pasta mixture to the prepared baking dish. Sprinkle with half of the mozzarella and Parmesan. Add remaining pasta and finish with the rest of the cheeses.
09 - Cover loosely with foil and bake for 20 minutes. Remove foil and bake another 10 to 15 minutes until golden and bubbling on top.
10 - Allow casserole to rest for 5 minutes before garnishing with fresh basil or parsley and serving.
