Baked Rigatoni With Chicken Sausage, Broccoli And Peppers

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5 ounces baby broccoli, about half a bunch, ends trimmed

1 teaspoon extra virgin olive oil, divided

2 tablespoons dry white wine

2 tablespoons chicken stock

6 ounces Italian chicken sausage, fully cooked, cut into ½-inch rounds

½ red bell pepper, sliced

½ medium onion, sliced

2 garlic cloves, finely chopped

¼ teaspoon sea or kosher salt

¼ teaspoon freshly ground black pepper

½ pound dried rigatoni pasta, cooked according to manufacturer's instructions

¾ cup ricotta

8 ounces mozzarella, shredded

¼ cup grated Parmesan (about 1 ounce)

4 - 6 basil leaves, roughly torn

cooking spray

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