1 lb. bulk Italian pork sausage
28 oz. can crushed tomatoes, undrained
3 cloves garlic, pressed or finely minced
3 Tbsp. chopped fresh basil
8 oz. sliced fresh mushrooms
7 oz. jar roasted red bell peppers, drained and chopped
1 C. shredded Parmesan cheese
2 1/2 C. shredded mozzarella cheese
Heat oven to 375. Spray a 13 X 9 in. or 3 qt. baking dish with cooking spray. Cook pasta according to package directions in salted water using minimum cooking time.
Meanwhile, in a 10 in. skillet, cook sausage over medium heat 5-7 min., stirring occasionally, until no longer pink; drain.
In a small bowl, mix tomatoes, garlic, and basil.
In baking dish, layer 1/2 each of the pasta, sausage, mushrooms, bell peppers, Parmesan cheese, tomato mixture, and mozzarella cheese. Repeat layers.
Bake 35-40 min. or until hot and cheese is golden brown.
Quicker and cheaper than lasagna and just as good!
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