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
Instructions
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
and serve.
Originally Submitted
10/1/2017
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