1 lb Italian sausage (sweet or spicy, casing removed)
1 red bell pepper, diced
1 yellow bell pepper, diced
1 medium onion, chopped
4 cloves garlic, minced
2 cups marinara sauce
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 tablespoon olive oil
Salt and pepper to taste
Fresh basil (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Cook the mostaccioli pasta according to the package instructions, drain, and set aside.
In a large skillet, heat the olive oil over medium heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned and cooked through (about 5-7 minutes). Remove excess fat if necessary.
Add the chopped onions, bell peppers, and garlic to the skillet. Cook for another 5-7 minutes, until the vegetables are softened.
Pour in the marinara sauce, stir to combine, and let it simmer for 5 minutes. Season with salt and pepper to taste.
In a large mixing bowl, combine the cooked pasta and sausage-vegetable marinara mixture. Stir until well mixed.
Transfer the pasta mixture to a greased baking dish (9×13 inches works well). Top with shredded mozzarella and grated Parmesan cheese.
Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden brown.
Remove from the oven and let it rest for a few minutes before serving. Garnish with fresh basil, if desired.
