Baked Rigatoni Romano Florentine With Italian Sausage

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1/2 lb dry Rigatoni pasta

2 Tablespoons extra virgin olive oil

1/2 large onion, finely chopped

1 small red bell pepper, finely diced

4 cloves fresh garlic, minced

3/4 lb Italian Hot Sausage

Pinch of salt and fresh ground pepper

3 Cups fresh baby spinach leaves, coarsely chopped

2 14 oz cans diced fire roasted tomatoes with garlic

1/8 oz can tomato sauce

8 fresh basil leaves, stacked, rolled and thinly sliced (chiffonade)

1/4 Cup fresh grated Romano Cheese

2 Cups shredded mozzarella Cheese

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