SEVEN-LAYER RIGATONI

Seven-Layer Rigatoni image

Treat your family with this cheesy casserole made with pasta, sausage and veggies - perfect for Italian dinner.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h5m

Yield 8

Number Of Ingredients 9

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Ingredients

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

Steps:

Heat oven to 375°F. Spray rectangular baking dish 13x9x2-inches, with cooking spray. Cook and drain pasta as directed on package.
While pasta is cooking, cook sausage in 10-inch skillet over medium heat 5 to 7 minutes, stirring occasionally, until no longer pink; drain. Mix tomatoes, garlic and basil.
Layer half each of the pasta, sausage, mushrooms, bell peppers, Parmesan cheese, tomato mixture and mozzarella cheese; repeat layers.
Bake uncovered 35 to 40 minutes or until hot and cheese is golden brown.

Nutrition Facts : Calories 470, Carbohydrate 37 g, Cholesterol 50 mg, Fiber 3 g, Protein 29 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1170 mg, Sugar 6 g, TransFat 0 g