SEVEN-LAYER RIGATONI

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

Cook and drain pasta as directed on package.

While pasta is cooking, cook sausage in 10-inch skillet, stirring occasionally, until no longer pink; drain. Mix tomatoes, garlic and basil.

Heat oven to 375 degrees F Grease rectangular baking dish, 13x9x2 inches.

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

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

Makes 8 servings
From: Recipelink.com
Source: Recipe booklet: Weeknight Pasta & Rice, Betty Crocker Recipe Magazine, October 1998, #143