Firehouse Chef: Rich Biagioli makes 3 layer mostaccioli

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3 Layer Baked Mostaccioli

2 boxes mostaccioli
2 lbs of mild sausage – casings removed (hot Sausage is great if you can handle the heat)
3 jars of sauce (your favorite)
1 each sweet peppers (red, orange, yellow) – chopped
1/4 cup fresh basil – chopped
2 shallots – minced
1 lb mozzarella – shredded
1/2 tsp oregano
2/3 cup grated parmesan
2 Tablespoons olive oil
4 cloves garlic – minced
1-1/2 teaspoons onion powder
salt, pepper – to taste
Cabernet wine – enough to cover bottom of pan (that you brown the sausage in)

Boil mostaccioli. In a skillet brown sausage and add Cabernet, chopped peppers, shallots, oregano, onion powder and garlic over medium-high heat 6-8 minutes. Stir in sauce. Leave a little to coat bottom of baking pan. Bottom of deep baking pan (I’ve used a 13 x 9) add olive oil and layer of sauce.
Split sausage/pepper mixture into 3 “layers”. Each layer goes as follows: Pasta, sauce/sausage. Top with mozzarella layer. Repeat two more times. On top layer add basil and parmesan. Cover and bake at 375 for 30 minutes. Uncover and let the top brown. Keep an eye on it because you will burn the top.

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