Baked mostacolli – a new version for me

I decided to make a baked mostacolli last night, but decided to add the ricotta cheese in with the sauce so my kids could see no visible sight of it, and say “What are those chunks of white stuff?”I was actually really surprised how good it turned out!  Adding the ricotta to the sauce made it super creamy.  This is the version I made last night:2 baby red peppers 2 baby yellow peppers3 cloves of garlic5 oz. Italian sausage (I used bulk sausage, if you use sausage links in the casing, remove the casing first)1 28 oz. can of crushed tomatoes1 14 oz. can of tomato sauce2 tsp. oreganoSalt and pepper to taste1 cup reduced fat ricotta cheese1 cup reduced fat Sargento brand mozzarella shredded cheese1 box mostacolliUsing my magic bullet, I put the peppers and garlic and chopped them up really fine.I added the Italian sausage to a skillet and browned it up.  Then I added the peppers and garlic and cooked for about 4 minutes or so.  Add the 2 cans of tomato sauce/crushed tomatoes.  Stir until it’s all combined.  Add the spices, and the cup of ricotta cheese.  Stir again until it’s all incorporated and cook for about 20 minutes or so.In a separate pan, cook the mostacolli until almost done (about 7 minutes).  I sprayed a casserole dish with Pam cooking spray, added the cooked mostacolli to the casserole dish.  Pour the sauce over the noodles and stir until all the noodles are coated with the sauce.  Then I added ½ cup of the shredded mozzarella, stirred again, and then put the other ½ cup sprinkled on top.Bake at 350 degrees for about 20 minutes or until hot and bubbly.I will definitely be making this version again!!  It was awesome!My batteries are dead on my camera, I was able to take a few pictures before it died, so I will add pics tonight!