Rigatoni, sausage, bell peppers, and tomato sauce baked until bubbling and topped with melted cheese.
# What You'll Need:
→ Pasta
01 - 1 pound rigatoni pasta
→ Meats
02 - 1 pound 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 - 1 can (28 ounces) crushed tomatoes
09 - 2 tablespoons tomato paste
10 - 1 teaspoon dried oregano
11 - 1 teaspoon dried basil
12 - 0.5 teaspoon red pepper flakes (optional)
13 - Salt and freshly ground black pepper, to taste
→ Cheeses
14 - 2 cups shredded mozzarella cheese
15 - 0.5 cup grated Parmesan cheese
→ Other
16 - 2 tablespoons olive oil
17 - Fresh basil or parsley, for garnish (optional)
# Steps to Follow:
01 - Set oven to 375°F and lightly grease a 9x13-inch baking dish.
02 - Boil rigatoni in salted water until just al dente, about 2 minutes less than package instructions. Drain and reserve.
03 - Heat olive oil in a large skillet over medium heat. Add sausage, breaking it apart with a spoon, and cook until browned, 5 to 7 minutes. Transfer sausage to a plate.
04 - In the same skillet, add onion and bell peppers. Sauté until softened, about 5 minutes. Add garlic and cook for 1 minute until fragrant.
05 - Stir in tomato paste, crushed tomatoes, oregano, basil, and red pepper flakes. Season with salt and pepper. Bring to a simmer and cook for 10 minutes.
06 - Return sausage to skillet and mix well.
07 - In a large bowl, toss rigatoni with the sausage and pepper sauce until evenly coated.
08 - Transfer half the pasta mixture into the prepared baking dish. Sprinkle with half of the mozzarella and Parmesan. Add the remaining pasta and top with the rest of the cheeses.
09 - Cover loosely with foil and bake for 20 minutes. Remove foil and bake 10 to 15 minutes more until the top is bubbling and golden.
10 - Let casserole rest 5 minutes before garnishing with fresh basil or parsley and serving.
