Italian Sausage Rigatoni Bake

• 1 package (16 ounces) rigatoni
• 1 pound bulk Italian sausage
• 1/2 pound sliced fresh mushrooms
• 1 medium sweet red pepper, chopped
• 5 cups marinara sauce
• 1/4 cup grated Parmesan cheese
• 2 tablespoons half-and-half cream
• 1 pound sliced part-skim mozzarella cheese

1. Preheat oven to 375u0b0. Cook rigatoni according to package directions; drain.
2. In a large skillet, cook sausage, mushrooms and pepper over medium-high heat until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles, 8-10 minutes; drain. Stir in marinara sauce, Parmesan cheese and cream. Add rigatoni and toss to coat.
3. In each of two greased 8-in. square baking dishes, layer one-fourth of the rigatoni mixture and one-fourth of the mozzarella cheese. Repeat layers. Bake, uncovered, until heated through and cheese is melted, 25-35 minutes. (Cover loosely with foil if tops brown too quickly.)
4. Cool unbaked casseroles; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375u0b0. Bake casseroles as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165u0b0.

rigatoni, italian sausage, mushrooms, sweet red pepper, marinara sauce, parmesan cheese, cream, mozzarella cheese

Taken from www.tasteofhome.com/recipes/italian-sausage-rigatoni-bake/ (may not work)