# 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 - 1/2 teaspoon red pepper flakes, optional
13 - Salt and freshly ground black pepper, to taste
→ Cheeses
14 - 2 cups shredded mozzarella cheese
15 - 1/2 cup grated Parmesan cheese
→ Other
16 - 2 tablespoons olive oil
17 - Fresh basil or parsley for garnish, optional
# Directions:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Boil rigatoni in a large pot of salted water until just al dente, about 2 minutes less than package guidelines. Drain and set aside.
03 - Heat olive oil in a large skillet over medium heat. Add sausage, break it up, and cook until browned, 5–7 minutes. Remove sausage and set aside.
04 - In the same skillet, sauté onion and all peppers until softened, about 5 minutes. Add garlic and cook for 1 minute until aromatic.
05 - Add tomato paste, crushed tomatoes, oregano, basil, and red pepper flakes to the skillet. Season with salt and pepper. Simmer for 10 minutes.
06 - Return sausage to the sauce, stirring to incorporate.
07 - In a large bowl, toss cooked rigatoni with sausage and pepper sauce until well coated.
08 - Transfer half the pasta mixture to prepared dish. Sprinkle evenly with half the mozzarella and Parmesan. Layer remaining pasta and finish with the remaining cheese.
09 - Cover loosely with foil and bake for 20 minutes. Uncover and continue baking 10–15 minutes until top is bubbly and golden.
10 - Allow casserole to rest for 5 minutes before garnishing with fresh herbs and serving.
