# 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 - 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 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, about 5–7 minutes. Remove and set aside.
04 - In the same skillet, sauté onion and bell peppers until softened, about 5 minutes. Add garlic and cook 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 the skillet and stir to incorporate with sauce.
07 - Toss the cooked rigatoni with the sausage and pepper sauce in a large bowl.
08 - Transfer half of the pasta mixture into the prepared baking dish. Sprinkle half of the mozzarella and Parmesan cheeses. Top with remaining pasta and cheeses.
09 - Cover loosely with foil and bake for 20 minutes. Remove foil and bake an additional 10 to 15 minutes until bubbly and golden on top.
10 - Let the casserole rest for 5 minutes before garnishing with fresh herbs and serving.
