# 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 - 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 slightly under al dente by 2 minutes, then drain and set aside.
03 - Heat olive oil in a large skillet over medium heat. Crumble in the sausage and cook until browned, 5 to 7 minutes. Remove from skillet and set aside.
04 - In the same skillet, add onion and bell peppers; sauté until softened, about 5 minutes. Add garlic and cook 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 the cooked sausage to the skillet and mix well with the sauce.
07 - In a large bowl, combine rigatoni with sausage and pepper sauce until evenly coated.
08 - Spread half of the pasta mixture in the prepared baking dish. Sprinkle with half the mozzarella and Parmesan cheese. Layer remaining pasta and top with remaining cheeses.
09 - Cover loosely with foil and bake for 20 minutes.
10 - Remove foil and bake an additional 10 to 15 minutes until cheese is bubbly and golden brown.
11 - Let the dish rest for 5 minutes before garnishing with fresh herbs and serving.
