# 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 - 28-ounce can 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)
# Directions:
01 - Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Boil salted water in a large pot and cook rigatoni 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 Italian sausage, breaking it apart, and cook until browned, about 5 to 7 minutes. Remove and reserve.
04 - In the same skillet, sauté onion and bell peppers until softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
05 - Stir in tomato paste, crushed tomatoes, oregano, basil, and red pepper flakes. Season with salt and pepper. Simmer uncovered for 10 minutes.
06 - Return cooked sausage to the skillet and mix thoroughly with the sauce.
07 - In a large bowl, combine 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 it. Top with remaining pasta and finish with remaining cheeses.
09 - Cover loosely with aluminum foil and bake for 20 minutes. Remove foil and bake an additional 10 to 15 minutes until bubbly and golden on top.
10 - Allow to rest for 5 minutes before garnishing with fresh herbs and serving.
