# 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 - 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)
# Method:
01 - Preheat 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 set aside.
03 - Heat olive oil in a large skillet over medium heat, add sausage breaking it up, and cook until browned, approximately 5 to 7 minutes. Remove and set aside.
04 - In the same skillet, sauté onion and bell peppers until softened, about 5 minutes. Add garlic and cook 1 minute until fragrant.
05 - Combine tomato paste, crushed tomatoes, oregano, basil, and red pepper flakes in skillet. Season with salt and pepper. Simmer for 10 minutes.
06 - Return browned sausage to skillet and stir thoroughly to integrate.
07 - In a large bowl, combine cooked rigatoni with sausage and pepper sauce mixture.
08 - Place half the pasta mixture in the baking dish, sprinkle with half the mozzarella and Parmesan cheeses, then layer the remaining pasta and top with remaining cheeses.
09 - Cover loosely with foil and bake for 20 minutes.
10 - Remove foil and continue baking for 10 to 15 minutes until bubbly and golden on top.
11 - Allow to rest for 5 minutes before garnishing with fresh herbs and serving.
