Seven Layer Rigatoni

Name: Seven Layer Rigatoni
Ingredients: 3 cups uncooked rigatoni pasta (9 ounces); 1 lb bulk Italian sausage; 1 (28 ounce) can crushed tomatoes, undrained; 3 garlic cloves, finely chopped; 3 tablespoons chopped fresh basil or 1 tablespoon dried basil leaves; 1 (8 ounce) packagesliced fresh mushrooms (3 cups); 1 (7 ounce) jar roasted red peppers, drained and chopped; 1 cup shredded parmesan cheese; 2 12 cups shredded mozzarella cheese (10 ounces)

9 ingredients

8 steps

Ingredients

3 cups uncooked rigatoni pasta (9 ounces)
1 lb bulk Italian sausage
1 (28 ounce) can crushed tomatoes, undrained
3 garlic cloves, finely chopped
3 tablespoons chopped fresh basil or 1 tablespoon dried basil leaves
1 (8 ounce) packagesliced fresh mushrooms (3 cups)
1 (7 ounce) jar roasted red peppers, drained and chopped
1 cup shredded parmesan cheese
2 12 cups shredded mozzarella cheese (10 ounces)

Directions

1

Heat oven to 375.
2

Spray rectangular baking dish, 13x9x2 inches, with cooking spray.
3

Cook and drain pasta as directed on package.
4

While pasta is cooking, cook sausage in 10-inch skillet over medium heat, stirring occasionally, until no longer pink, drain.
5

Mix tomatoes, garlic and basil.
6

Layer half each of the pasta, sausage, mushrooms, bell peppers, Parmesan cheese, tomato mixture and mozzarella cheese in baking dish.
7

Repeat layers.
8

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