1 lb. hot italian sausage, cut into bite-size pieces
1 medium red bell pepper, seeded and sliced
1 medium yellow bell pepper, seeded and sliced
1 medium sweet onion, sliced
1 garlic clove, minced
1, 14.5 oz can diced or fire roasted tomatoes, undrained
24 oz marinara sauce, store-bought or homemade
2-1/2 Cups grated Parmesan cheese, divided
1 Tbl. chopped parsley
Preheat oven to 350 deg. Boil rigatoni in boiling, salted water until al
dente, about 10-12 minutes.
In a large skillet, add the italian sausage and cook over medium heat
until browned through, about 10 minutes. Add in the peppers, onion
and garlic, and cook until tender, about 5 minutes. Stir in the diced
tomatoes and cook for another 3 to 4 minutes, until heated through.
Pour the the sausage mixture into a large bowl and toss with the
rigatoni, marinara sauce and 1-1/2 Cups of Parmesan cheese. Pour
this mixture into a 9 X 13 inch casserole dish.
Top with remaining Cup of Parmesan cheese. Bake for 25 to 30
minutes until the cheese is melted and bubbly. Sprinkle with parsley
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