Pasta di Carla

Makes 6 to 8 servings

1 lb. ground Italian pork sausage

1 green pepper, chopped

1 red pepper, chopped

1 onion, chopped

2 14-1/2 oz. cans Italian-style diced tomatoes

8-oz. pkg. sliced mushrooms

16-oz. pkg. rigatoni, cooked

28-oz. jar spaghetti sauce

12-oz. pkg. shredded mozzarella cheese, divided

Italian seasoning to taste

Brown sausage in a large skillet over medium heat. Add peppers and onions and sauté until tender; drain. Add tomatoes and mushrooms; simmer until heated through. Combine sausage mixture with cooked rigatoni and spaghetti sauce; mix well to coat rigatoni. Add 2-1/2 cups mozzarella; sprinkle with Italian seasoning to taste. Stir to blend; pour into a lightly greased 13"x9" baking pan. Bake at 350 degrees for 20 to 25 minutes, until heated through and cheese is melted. Serve in bowls, sprinkled with remaining mozzarella.

Turn any casserole into an overnight time-saver. Simply prepare a favorite casserole recipe the night before, cover and refrigerate. Just add 15 to 20 minutes to the baking time!