RIGATONI PASTA BAKE

1 16 oz package of Rigatoni
8 oz italian sausage or ground beef 
1 jar (26oz) of pasta sauce 
1/2 green or red bell pepper - chopped
1 small jar of sliced black olives
1/2 small jar of mushrooms
1 cup mozzarella or Italian blend shredded cheese

Cooking Directions:

* Cook the rigatoni in a over-sized, oven-safe pot - cut cooking time by 2 minutes, drain, put back in the pot and set aside. 
* Cook the beef/sausage and drain.
* Add all the vegetable and sauce to the beef/sausage; continue to cook for another 15-min or so until bubbly. 
* Pour meat sauce into the rigatoni and mix well. 


Freezing Directions:
* Once cool, put in gallon freezer bag and lay flat in freezer to freeze (bags take up much less space if frozen flat, then stacked with other meals).


Reheating Directions:
* Thaw in fridge overnight. Then pour into 9x13 casserole pan.
* Sprinkle 1 cup of cheese over it pasta
* Bake at 375 degrees F for 15-20 min - until the cheese melts.