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1
In deep 12-inch nonstick skillet, cook sausage on medium 10 minutes or until browned, stirring and breaking it up with side of spoon.
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2
With slotted spoon, transfer sausage to medium bowl.
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3
In drippings in skillet, cook garlic, peppers, onion, and mushrooms, covered, 10 minutes.
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4
Uncover and cook 8 minutes longer or until vegetables are tender and most of liquid has evaporated.
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5
Stir in tomatoes, tomato puree, and salt; heat to boiling on medium-high, stirring and breaking up tomatoes with side of spoon.
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6
Reduce heat to medium-low; cover and cook sauce 10 minutes, stirring occasionally.
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7
Meanwhile, cook pasta according to package directions, but cook 2 minutes less than recommended cooking time.
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8
Preheat oven to 400 degrees F. Reserve 1/2 cup pasta cooking water.
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9
Drain pasta.
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10
Return pasta and reserved cooking water to pot; stir in tomato sauce to coat pasta.
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11
Add mozzarella and reserved sausage; toss to combine.
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12
Divide mixture evenly between 2 shallow ungreased 2 1/2-quart ceramic baking dishes.
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13
Sprinkle with Romano cheese.
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14
Bake one casserole 20 to 25 minutes or until top browns and sauce is bubbling.
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15
Let stand 10 minutes.
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16
Meanwhile, prepare second casserole for freezing (see Thawing and Reheating Tips).
