Ingredients
1 package (16 ounces) rigatoni1 pound bulk Italian sausage1/2 pound sliced fresh mushrooms1 medium sweet red pepper, chopped5 cups marinara sauce1/4 cup grated Parmesan cheese2 tablespoons half-and-half cream1 pound sliced part-skim mozzarella cheese
Preparation
Preheat oven to 375°. Cook rigatoni according to package directions; drain.
In a large skillet, cook sausage, mushrooms and pepper over medium-high heat until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles, 8-10 minutes; drain. Stir in marinara sauce, Parmesan cheese and cream. Add rigatoni and toss to coat.
In each of 2 greased 8-in. square baking dishes, layer one-fourth of the rigatoni mixture and one-fourth of the mozzarella cheese. Repeat layers. Bake, uncovered, until heated through and cheese is melted, 25-35 minutes. (Cover loosely with foil if tops brown too quickly.)
