Ingredients:
3 cups uncooked rigatoni pasta (9 oz)
1 lb bulk Italian pork sausage
1 can (28 oz) crushed tomatoes, undrained
3 cloves garlic, finely chopped
3 tablespoons chopped fresh or 1 tablespoon dried basil leaves
1 package (8 oz) sliced fresh mushrooms (3 cups)
1 jar (7 oz) roasted red bell peppers, drained, chopped
1 cup shredded Parmesan cheese (4 oz)
2 1⁄2 cups shredded mozzarella cheese (10 oz)

Method:
1 Heat oven to 375°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package, using minimum cook time.

2 Meanwhile, in 10-inch skillet, cook sausage over medium heat 5 to 7 minutes, stirring occasionally, until no longer pink; drain. In small bowl, mix tomatoes, garlic and basil.

3 In baking dish, layer half each of the pasta, sausage, mushrooms, bell peppers, Parmesan cheese, tomato mixture and mozzarella cheese; repeat layers.

4 Bake 35 to 40 minutes or until hot and cheese is golden brown.

Notes and Tips:
Slash the fat in this family-favorite casserole by using 3⁄4 lb bulk turkey Italian sausage and reduced-fat mozzarella cheese.

seven layer rigatoni recipe