# Components:
→ 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 Steps:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Boil rigatoni in salted water until slightly less than al dente, about 2 minutes short of package instructions; drain and set aside.
03 - Heat olive oil in a large skillet over medium heat. Add sausage, break it apart with a spoon, and cook until browned, about 5 to 7 minutes. Remove and set aside.
04 - In the same skillet, add onion and sliced bell peppers. Cook until softened, about 5 minutes. Add garlic and continue cooking for 1 minute until fragrant.
05 - Combine tomato paste, crushed tomatoes, 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 blend evenly with the sauce.
07 - Transfer cooked rigatoni to a large bowl and toss thoroughly with the sausage and pepper sauce mixture.
08 - Spread half of the pasta mixture into the prepared baking dish. Sprinkle evenly with half of both mozzarella and Parmesan cheeses. Layer the remaining pasta on top, finishing with remaining cheeses.
09 - Cover loosely with foil and bake for 20 minutes. Remove foil and bake an additional 10 to 15 minutes until cheese is bubbly and golden.
10 - Allow to rest for 5 minutes before garnishing with fresh herbs and serving.
