# What you 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 - 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)
# How to make it:
01 - Preheat oven to 375°F and lightly grease a 9x13-inch baking dish.
02 - Boil rigatoni in salted water until just al dente, about 2 minutes less than package instructions, then drain and set aside.
03 - Heat olive oil in a skillet over medium heat, add sausage breaking it apart, cook until browned, about 5 to 7 minutes, then remove and set aside.
04 - In the same skillet, cook diced onion and sliced bell peppers until softened, about 5 minutes, then add minced 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, bring to a simmer and cook for 10 minutes.
06 - Return browned sausage to skillet and stir to combine evenly.
07 - In a large bowl, toss cooked rigatoni with sausage and pepper sauce mixture.
08 - Place half the pasta mixture into the prepared baking dish, sprinkle half the mozzarella and Parmesan cheeses on top, then layer remaining pasta and finish 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 bubbly and golden on top.
11 - Allow to rest for 5 minutes before garnishing with fresh herbs and serving.
