Sausage and Pepper Baked Ziti
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"This twist on baked ziti is popular with both kids and adults - the perfect potluck dish! If you like, assemble it up to a day ahead, refrigerate, and bake just before serving."
From Good Housekeeping
Makes 10 main-dish servings
Ingredients
1-1/2 lbs sweet &/or hot Italian sausage links, cut crosswise into 1" chunks 
4 cloves garlic, thinly sliced
2 large green, yellow, &/or red bell peppers, cut into 1/4" slices
1 jumbo onion (about 1 lb), cut in half, then cut crosswise into 1/4" slices
1 - 28 oz can whole tomatoes, in puree
1 - 15 oz can tomato puree
1 tsp salt
16 oz ziti or penne pasta
8 oz part-skim mozzarella cheese, cut into 1/2-inch cubes
1/4 to 1/2 cup grated Parmesan or Romano cheese
Directions
1. In a deep nonstick 12-inch skillet, cook sausage over medium-high heat, stirring occasionally, until browned on all sides, about 5 minutes.
2. Reduce heat to medium. Discard all but 2 Tbsp. sausage fat. Add garlic, pepper and onion to sausage in skillet; cook, covered, stirring occasionally, until vegetables are tender, 10 minutes. Stir in whole tomatoes, tomato purée and salt; bring to a boil over medium heat, breaking up tomatoes with side of spoon. Reduce heat to low; cover and simmer 10 minutes.
3. Meanwhile, preheat oven to 400ºF. In a large pot of boiling salted water, cook pasta 2 minutes less than cooking time recommended on label.
4. Drain pasta and return to pot. Stir in sausage mixture to coat. Add mozzarella and toss to combine. Transfer pasta mixture to ungreased 9x13" glass or ceramic baking dish and spread evenly. Sprinkle with Romano/Parmesan cheese.
5. Bake, uncovered, until top browns and sauce is bubbling, 20 to 25 minutes. Let stand 10 minutes before serving.
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