Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3               cups  rigatoni -- uncooked
  1              pound  italian sausage -- bulk
  28            ounces  tomatoes -- crushed, undrained
  3                     garlic cloves -- minced
  3        tablespoons  basil -- fresh (1 T. dry)
  8             ounces  mushrooms -- sliced, fresh
  7             ounces  roasted red peppers -- chopped drained,
                        -- cnd
  1                cup  grated parmesan cheese
  2 1/2           cups  mozzarella -- shredded

Preparation:

Cook and drain pasta as directed on package. While pasta is cooking, cook sausage in 10" skillet, sturring occasionally, until no longer pink; drain. Mix tomatoes, garlic and basil. Heat oven to 375. Grease rectangular baking dish 13 x 9". Layer half each of the pasta, sausage, mushrooms, peppers, Parmesan cheese, tomato mixture and mozzarella cheese in baking dish. Repeat. Bake uncovered 35-40 minutes or until hot and cheese is golden brown.

Nutritional Information:

350 Calories (kcal); 22g Total Fat; (55% calories from fat); 16g Protein; 23g Carbohydrate; 51mg Cholesterol; 613mg Sodium