Savory rigatoni combined with sausage, bell peppers, and cheese baked for a rich, hearty meal.
# What you need:
→ 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 oz) 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)
# Steps to follow:
01 - Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Cook rigatoni in a large pot of salted boiling water until just al dente, about 2 minutes less than package instructions. Drain and set aside.
03 - Heat olive oil in a large skillet over medium heat. Add sausage, breaking it up with a spoon, and cook until browned, about 5 to 7 minutes. Remove sausage and set aside.
04 - In the same skillet, add diced onion and sliced bell peppers. Cook until softened, about 5 minutes. Add minced garlic and sauté for 1 minute until fragrant.
05 - Stir tomato paste, crushed tomatoes, dried oregano, basil, and red pepper flakes into the skillet. Season with salt and pepper. Simmer for 10 minutes.
06 - Return browned sausage to the skillet and stir to combine evenly with the sauce.
07 - In a large bowl, toss cooked rigatoni with the sausage and pepper sauce mixture.
08 - Spread half of the pasta mixture into the prepared baking dish. Sprinkle half of the mozzarella and Parmesan cheeses over the pasta. Add the remaining pasta and top with the remaining cheeses.
09 - Cover loosely with foil and bake for 20 minutes.
10 - Remove foil and bake an additional 10 to 15 minutes until bubbly and golden on top.
11 - Let the dish rest for 5 minutes before garnishing with fresh basil or parsley and serving.
