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1
Bring a large pot of salted water to a boil.
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2
Add the pasta and cook according to the package directions; drain.
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3
Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat.
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4
Add the onion and cook, stirring frequently, until soft, about 5 minutes.
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5
Stir in the garlic and cook 2 minutes.
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6
Add the sausage and cook, breaking up the meat with a wooden spoon, until browned, about 5 minutes.
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7
Stir in the bell peppers, mushrooms, seasoned salt and Italian seasoning and cook, stirring frequently, until the vegetables are soft, about 4 minutes.
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8
Stir in the tomatoes, 3/4 cup water and the basil and bring to a boil.
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9
Reduce the heat to medium low and simmer until the sauce thickens slightly and the flavors are blended, about 15 minutes.
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10
Preheat the oven to 375 degrees F. Spray a 2-quart casserole dish with cooking spray.
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11
Add the pasta to the skillet and toss to combine with the sauce.
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12
Spoon half of the pasta mixture into the casserole dish.
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13
Sprinkle with half of each cheese.
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14
Spoon the remaining pasta mixture on top.
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15
Sprinkle with the remaining cheese and cover loosely with foil sprayed with cooking spray (do not let the foil touch the cheese).
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16
Bake until the cheese is melted and bubbly, 20 to 25 minutes.
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17
Let stand 5 minutes before serving.
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18
Photograph by Kang Kim
