1 5/6 cups Furmano's Petite Diced Tomatoes with Green Chilies
1 5/6 cups Furmano's Diced Tomatoes with Green Pepper and Onion
6 ounces Tomato Paste
1/2 teaspoon Salt
1/2 teaspoon Pepper
2 teaspoons Crushed Red Pepper Flakes
12 ounces Pasta
1 each Egg, Beaten
8 ounces Colby and Monterey Jack Cheese
1 tablespoon Parsley
1 each Red Bell Pepper, Sliced
1 each Orange Bell Pepper, Sliced
8 ounces Cheddar Cheese, Shredded
Brown onion and sausage in large saucepan, drain.
Stir in both cans of tomatoes, tomato paste, salt, pepper and crushed red pepper. Bring contents to a boil, and then reduce heat and cover.
Let simmer for 15 minutes. While simmering, cook pasta according to package directions and drain.
In a separate bowl, add egg, 1/2 of the colby and monterey jack cheese and parsley. Mix well.
Layer 1/2 of the pasta in a baking pan. Sprinkle 1/2 of the egg-cheese mixture on top, then add 1/2 of the tomato-sausage filling, and 1/2 of the cheddar cheese. Add 1/2 of the colorful fresh sliced pepper on top.
Sprinkle any remaining cheese on top, followed by any leftover fresh pepper.
Bake in oven at 350 degrees for about 45 minutes, or until heated through and nicely browned.