I threw this together one night and everyone loved it! It’s great the next day for lunch too, if your family is small...if not, you won’t have to worry about leftovers!
1 lb. ground Italian sausage
1 green pepper, chopped
1 red pepper, chopped
1 onion, chopped
2 14-1/2 oz. cans diced tomatoes with Italian seasoning
8-oz. pkg. sliced mushrooms
16-oz. pkg. rigatoni pasta, cooked
26-oz. jar spaghetti sauce
3 c. shredded mozzarella cheese, divided
Italian seasoning to taste
Brown sausage in a large skillet over medium heat. Add peppers and onion and sauté until tender; drain. Add tomatoes and mushrooms; simmer until heated through. Combine sausage mixture with rigatoni and spaghetti sauce; mix well to coat pasta. Add 2-1/2 cups mozzarella; sprinkle with Italian seasoning. Stir to blend; pour into an ungreased 13"x9" baking pan. Bake at 350 degrees for 20 to 25 minutes, until heated through and cheese is melted. Serve in bowls; sprinkle with remaining mozzarella to taste. Serves 6 to 8.
Fresh mozzarella is delicious on casserole dishes but can be difficult to grate. Freeze it first! Wrap a block of mozzarella in plastic wrap, and freeze for 20 minutes; then grate. Store the grated cheese in a resealable plastic zipping bag in the refrigerator for up to 5 days.