Baked Rigatoni with Sausage and Mixed Peppers

Ingredients

• 2 cups milk fat-free
• 0.5 cup flour all-purpose
• 6  garlic cloves minced
• 1 medium bell pepper green seeded cut into strips
• 8 ounces turkey sausage italian hot
• 26 ounce tomatoes with burgundy wine (such as bertolli)
• 1.8 cups onion chopped ( 1 large)
• 0.5 cup parmigiano-reggiano cheese fresh divided grated
• 1 medium bell pepper red seeded cut into strips
• 16 ounces rigatoni pasta) (tube-shaped uncooked
• 0.5 teaspoon salt 
• 1 medium bell pepper yellow seeded cut into strips

Equipment

• frying pan
• sauce pan
• oven
• whisk

Directions

1. Preheat oven to 42
2. Cook pasta according to package directions, omitting salt and fat.
3. While pasta cooks, remove casings from sausage.
4. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
5. Add sausage and onion; cook until sausage is browned, stirring to crumble.
6. Add bell peppers and garlic; cook 3 minutes, stirring frequently. Stir in marinara sauce; cover, reduce heat, and simmer 10 minutes or until peppers are tender.
7. Drain pasta, and return to pan.
8. Add pepper mixture; toss gently to coat. Divide pasta mixture evenly between 2 (11 x 7-inch) baking dishes coated with cooking spray.
9. Place flour and salt in a medium saucepan. Gradually add milk, stirring with a whisk until well blended. Bring to a boil over medium heat, and cook 3 minutes or until thick, stirring constantly with a whisk.
10. Remove from heat; stir in 1/2 cup cheese.
11. Pour 1 cup white sauce over each casserole; sprinkle each with 1 tablespoon cheese.
12. Bake at 425 for 20 minutes or until lightly browned and bubbly.
13. Freezer Friendly: This recipe makes two casseroles--enough for a crowd. Or serve one for a family meal and freeze the other for later. When you're ready, simply bake the frozen casserole, covered, at 425 for 30 minutes; uncover and bake an additional 30 minutes.