Seven-Layer Rigatoni
Melissa
ingredients
- 3 Cups uncooked rigatoni pasta (9 oz)
- 1 Lb bulk Italian sausage
- 1 Can (28 oz) crushed tomatoes, undrained
- 3 Cloves garlic, finely chopped
- 3 Tbs chopped fresh or 1 Tbs dried basil leaves
- 1 Package (8 oz) sliced mushrooms (3 cups)
- 1 Jar (7 oz) roasted red bell peppers, drained and chopped
- 1 Cup shredded Parmesan cheese
- 2 1/2 Cups shredded Mozzarella cheese (10 oz)
directions
- 1
1. Cook and drain pasta according to package directions.
- 2
2. While pasta is cooking, cook sausage in 10-inch skillet, stirring occasionally, until no longer pink, drain. Mix tomatoes, garlic and basil.
- 3
3. Heat oven to 375 degrees. Grease a 13 x 9 baking dish. Layer half each of the pasta, sausage, mushrooms, bell peppers, Parmesan cheese, tomato mixture and mozzarella cheese in baking dish; repeat.
- 4
4. Bake uncovered 35 to 40 minutes or until hot and cheese is golden brown.
Source: Melissa
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