Baked Ziti Plus

In a large stockpot, heat olive oil over medium-low heat. Add garlic and cook, stirring frequently, until fragrant and lightly golden, about 1-2 minutes.

In a large skillet over medium-high heat, cook ground beef, breaking it up with a spoon, until browned and crumbly, about 5-7 minutes. Drain off any excess grease. Stir the cooked ground beef into the stockpot with the garlic.

Add crushed tomatoes and tomato puree to the ground beef mixture. Season generously with salt and pepper. Bring to a simmer, then reduce heat to low, cover, and simmer, stirring occasionally, until the sauce has thickened and the flavors have melded, about 2 hours.

While the sauce simmers, in the same skillet (no need to clean it!), cook sausage over medium-high heat, breaking it up with a spoon, until browned and cooked through, about 10-15 minutes. Drain off any excess grease. Stir in green bell peppers and onion. Cook, stirring occasionally, until the vegetables are softened, about 1 hour.

Stir the cooked sausage, peppers, and onions into the simmering tomato sauce.

Preheat oven to 350 degrees F (175 degrees C).

Bring a large pot of lightly salted water to a boil. Add rigatoni and cook according to package directions until al dente, about 10-11 minutes. Drain well and return to the pot.

Dice about 3/4 of the mozzarella cheese into 1/4-inch cubes. In a large bowl, combine the cubed mozzarella with the ricotta cheese.

Pour the cheese mixture into the cooked rigatoni and stir until the mozzarella begins to melt and the pasta is evenly coated. Pour the rigatoni-cheese mixture into two large, greased casserole dishes (9x13 inch). Top evenly with the tomato-meat-sausage sauce. Toss gently to combine.

Slice the remaining mozzarella cheese and arrange it evenly over the top of both casserole dishes.

Bake in the preheated oven until the mozzarella cheese is melted, bubbly, and lightly browned, about 45 minutes. Let stand for 10 minutes before serving.