# 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 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
# Method:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Boil rigatoni in 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, breaking it apart, and cook until browned, 5 to 7 minutes. Remove and set aside.
04 - In the same skillet, add onion and bell peppers. Cook until softened, about 5 minutes. Add garlic and sauté for 1 minute until fragrant.
05 - Stir in tomato paste, crushed tomatoes, oregano, basil, and red pepper flakes. Season with salt and pepper. Simmer for 10 minutes.
06 - Return sausage to 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 - Place half of the pasta mixture into the prepared baking dish. Sprinkle half of the mozzarella and Parmesan cheeses. Top with the remaining pasta and finish with remaining cheeses.
09 - Cover loosely with foil and bake for 20 minutes. Remove foil and bake for an additional 10 to 15 minutes until bubbly and cheese is golden.
10 - Allow casserole to rest for 5 minutes before garnishing with fresh herbs and serving.
