Blessings to each of you.

No kidding, I just love chatting with Matt Swaim on the Sonrise Morning Show/Sacred Heart Radio each week. Like a lot of us, Matt is raising family while juggling work, volunteering, and all that. I thought he’d like this casserole that is tried & true. I hope you like it, too!

First, we talked about a little about wheat and its significance during bible days and even today (“Psalm 147:12-14……He makes peace within your borders and fills you with the finest wheat). What I love about this recipe from daughter in law Jessie is its versatility. Any short pasta can be used, even broken up spaghetti. This is a Betty Crocker classic and one Jessie grew up with. Yum! 

Seven-Layer Rigatoni

Serves: 8

Ingredients

3 cups uncooked rigatoni pasta (8-9 ounces)

1 lb turkey sausage (can use chicken sausage) 

28 oz can crushed tomatoes, undrained

3 cloves garlic, finely chopped – 1 tablespoon 

Palmful fresh basil, minced or 1 tablespoon dried basil 

1 package (8 oz or so) sliced fresh mushrooms (3 cups)

1 nice red bell pepper, drained and chopped

1 cup shredded Parmesan cheese

3 cups shredded Mozzarella cheese 

Instructions

Heat oven to 375 . Spray rectangular baking dish 13x9x2-inches, with cooking spray.

Cook and drain pasta as directed on package.

While pasta is cooking, cook sausage in 10-inch skillet over medium heat 5 to 7 minutes,

stirring occasionally, until no longer pink; drain. 

Mix tomatoes, garlic and basil.

Layer half each of the pasta, sausage, mushrooms, bell peppers, Parmesan cheese, tomato

mixture and mozzarella cheese; repeat layers.

Bake uncovered 35 to 40 minutes or until hot and cheese is golden brown..