(Lee)
1 ½ lbs. Italian sausage
1 red bell pepper, chopped
1 green bell pepper, chopped
4 garlic cloves, minced
1 28-oz. can diced tomatoes
¼ tsp. red pepper
1 cup whole wheat ziti or penne pasta
1 ½ cups (6 ounces) or more mozzarella cheese
1 cup grated Parmesan, Romano, or Asiago cheese

Cook sausage over medium heat in large skillet for 10 minutes, turning until brown on all sides.  Prick sausage with a fork as it cooks to release juices.  Remove sausage from skillet andlet cool slightly; cut into ½-inch slices.  (It’s o.k. if sausage is not completely cooked through.)

Pour off all but 1 Tbsp. fat.  Add peppers and garlic; cook until softened, about 5 minutes.  Return sausage to pan; add tomatoes and red pepper.  Bring to a boil, reduce heat to simmer, and cook until thickened, 15 to 20 minutes. 

Cook pasta according to package directions and drain.  Stir into sausage and pepper mixture.

Spread half of the sausage and pepper mixture in a 2 ½ to 3 quart baking dish.  Cover with half of the mozzarella and Parmesan cheeses.  Spread remaining sausage and peppers over cheeses.  Cover with remaining cheeses.  Bake at 375 for about 15 minutes, until bubbly.