Sweet red, yellow & orange peppers
Quarter of a large onion (I chose red)
1 lb of Italian sausage
Rigatoni noodles (I used the whole box so I could make 2 meals and freeze one for later)
Large can of crushed tomatoes
Large can of whole peeled tomatoes
garlic, oregano & salt to taste
Ricotta (small container will work)
Begin by pouring yourself a glass of wine. It's necessary when making Italian food! Then prep your veggies while you brown the sausage.
Once you add your veggies to the sausage, mix together the ricotta, parmesan and some S&P.
Next, add your tomatoes to the pot(both cans) and simmer on low for at least an hour. You can go ahead and boil your noodles during the last ten minutes. I know the box says to boil for 12 minutes but this is going to bake for a while so 10 minutes is fine unless you want super mushy noodles.
Once you've drained your noodles, mix in 2 ladles of your sauce then get ready to layer into 2 glass dishes that have been wiped with olive oil. First goes in your saucy noodles, some extra sauce, then your ricotta mixture. I find a bunch of tiny spoonfuls scattered is easier than spreading a larger clump. Like this...
Next step..more noodles, more sauce, add some sliced provolone and ALL of your mozzerella. This is one of my favorites, because cheese! Duh!!!
Then finally, bake at 350 degrees for a half hour. Once you pull it out of your oven, or who ever's oven you happen to be using, PLEASE LET I SIT for 5-10minutes before cutting/spooning and serving. It needs a few minutes to set back up. TRUST ME, you'll appreciate this step. Plus it gives you more time to drink some more wine, then Bon Apetit!
Complete, with a simple green salad!