# Components:
→ Pasta
01 - 1 pound rigatoni
→ 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 - 1/2 teaspoon red pepper flakes, optional
13 - Salt and freshly ground black pepper, to taste
→ Cheeses
14 - 2 cups shredded mozzarella cheese
15 - 1/2 cup grated Parmesan cheese
→ Other
16 - 2 tablespoons olive oil
17 - Fresh basil or parsley for garnish, optional
# Directions:
01 - Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Boil the rigatoni in a large pot of salted water until just al dente, about 2 minutes less than the package directions. Drain and set aside.
03 - Heat olive oil in a large skillet over medium heat. Add sausage, crumble using a spoon, and cook until well browned, 5 to 7 minutes. Transfer sautéed sausage to a plate.
04 - In the same skillet, add onion and bell peppers. Sauté until softened, about 5 minutes. Stir in garlic and cook for 1 minute.
05 - Add tomato paste, crushed tomatoes, dried oregano, dried basil, and red pepper flakes to the pan. Season with salt and pepper. Bring sauce to a simmer and cook for 10 minutes.
06 - Return browned sausage to the skillet and stir to blend with the sauce mixture.
07 - In a large mixing bowl, gently toss cooked rigatoni with the sausage and pepper sauce until evenly coated.
08 - Spread half the pasta mixture in the prepared baking dish. Sprinkle half the mozzarella and Parmesan over. Top with the remaining pasta mixture and finish with the remaining cheeses.
09 - Cover loosely with aluminum foil and bake for 20 minutes. Remove foil and continue baking for 10 to 15 minutes, until bubbling and golden.
10 - Allow casserole to stand for 5 minutes before garnishing with fresh basil or parsley and serving.
