Sausage and Pepper Baked Ziti

"This new twist on baked ziti will please kids as well as adults. If you like, assemble it up to a day ahead, refrigerate, and bake just before serving." Note from Poster: I recommend using crushed tomatoes rather than the whole, and ground Italian sausage works just as well as the links.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare sauce: In deep nonstick 12-inch skillet, cook sausage over medium-high heat, stirring occasionally, until browned on all sides, about 5 minutes.

Step 2

Reduce heat to medium. Discard all but 2 Tbsp sausage drippings from skillet. Add garlic, peppers, and onion to sausage and cook, covered, until vegetables are tender, about 10 minutes, stirring occasionally. Stir in tomatoes with their puree, tomato puree, and salt; heat to boiling over medium heat, breaking up tomatoes with side of spoon. Reduce heat to low; cover and simmer 10 minutes.

Step 3

Meanwhile, preheat oven to 400°F. In large saucepot, cook pasta 2 minutes less than directed on label. Drain pasta; return to saucepot. Add sauce and stir until pasta is evenly coated. Add mozzarella; toss to combine.

Step 4

Transfer pasta mixture to 13" x 9" baking dish and spread evenly; sprinkle with Romano. Bake, uncovered, until hot and bubbling and top is brown, 20-25 minutes. Let stand 10 minutes for easier serving. Makes 10 main-dish servings.