Sausage Rigatoni

This is the recipe I thought I'd make first. It's got just a touch of heat, and keeps well. ~Nicole

2c rigatoni or rotini
½ lb mild sausage
½ lb hot sausage
basil, oregano, garlic powder, s&p
4c tomato sauce
½ c sour cream
½ lb mozzarella, sliced
½ lb provolone, sliced
½ - 1 c grated parmesan

Boil noodles in salted water until tender. Drain. Sauté sausage until cooked. Drain. Grease 2 qt. Casserole and assemble as follows: rigatoni, ½ tomato sauce, sprinkle with seasonings over tomato sauce, 1 layer provolone, sour cream, meat, more seasonings over meat, mozzarella & remaining tomato sauce. Top with parmesan. Bake at 350 until hot. Multiplies well - freezes well. Double it and put it in a 9x13 casserole. Serves 6. - from the kitchen of Jeanne Hyatt