Sausage-Rigatoni Bake


1lb plain sausage
2 tsp dried parsley
1 tsp red pepper flakes ( leave out if you don't lime spicy)
1 tsp italian seasoning
1 tsp garlic powder
salt and pepper

Rigatoni and Sauce:
1 14oz box of whole-wheat rigatoni or any round short noodle, penne, whatever
3 cups of chopped bell pepper(red, yellow, orange)
2 cups chopped red onion
2 cans crushed tomatoes
1 Tbsp dried oregano
1 heaping Tbsp honey
1 Tbsp minced garlic
1 cup grated, reduced-fat mozzerella cheese


Preheat oven to 400 degrees

Combine ground sausage, parsley, pepper flakes, italian seasoning, garlic powder, salt and pepper. With clean hand or fork, mix well.

Place a medium non-stick skillet over medium heat and add sausage meat. Cook, breaking into chunks with a spoon for 3-5 minutes or until meat is no longer pink. Remove from pan.

Prepare rigatoni according to package directions, drain and set aside.

Return skillet to heat and spray with non-stick spray. Add pepper and onions and cook 3-5 minutes until tender. Add reserved sausage. Add tomatoes, oregano, honey and garlic. Stir to combine and add in the cooked pasta. Mix well.

Pour into a 15"x10" baking dish that has been sprayed with non-stick spray. Top with reduced-fat cheese and cover with aluminum foil.

Bake 10 minutes in oven, then remove foil and broil uncovered for five minutes. Let stand 5 minutes prior to serving.