Ingredients
3
cups uncooked rigatoni pasta (9 ounces)
1
lb bulk Italian sausage
1
can (28 ounces) crushed tomatoes, undrained
3
cloves garlic, finely chopped
3
tablespoons chopped fresh or 1 tablespoon dried basil leaves
1
package (8 ounces) sliced fresh mushrooms (3 cups)
1
jar (7 ounces) roasted red bell peppers, drained and chopped
1
cup shredded Parmesan cheese
2 1/2
cups shredded mozzarella cheese (10 ounces)
Preparation
Heat oven to 375°F. Spray rectangular baking dish 13x9x2-inches, with cooking spray. Cook and drain pasta as directed on package.
While pasta is cooking, cook sausage in 10-inch skillet over medium heat 5 to 7 minutes, stirring occasionally, until no longer pink; drain. Mix tomatoes, garlic and basil.
Layer half each of the pasta, sausage, mushrooms, bell peppers, Parmesan cheese, tomato mixture and mozzarella cheese; repeat layers.
Bake uncovered 35 to 40 minutes or until hot and cheese is golden brown.
