Pasta and Peppers Jumble

By imanicat

Good for company; keeps well in fridge up to three days (if it lasts that long).

Ingredients

• 1 lb rigatoni pasta
• 1 lb Italian sausage (if links, remove casings)
• 1 medium onion, chopped
• 3-4 large cloves garlic, minced
• 1 jar alfredo sauce w/mushrooms
• 1 jar roasted red and/or yellow peppers - or - mixed peppers bruschetta
• milk or half 'n half
• shredded mozzarella and parmesan cheese

Preparation

Step 1

Preheat oven to 350. Oil a 13x9x2" baking pan; set aside. Boil pasta according to package directions. In large frying pan, crumble and brown sausage; add onion and garlic until soft and fragrant. Add alfredo sauce, stirring well. Drain and chop peppers into small pieces; add to sauce. Add cooked, drained pasta. If mixture is too thick, use a little milk to think out. Pour into prepared baking dish; top with lots of cheese. Bake 30 minutes or until cheese is gold brown and crusty. Let cool in pan 5 minutes or so. Serve with a tossed salad or steamed green vegetable.