Sausage, Pepper and Onion Pasta Fake- Bake

This is one from Rachel Ray, so good!

1 pound rigatoni
Salt
1 pound cooked chicken sausages (I just use ground HOT sausage)
3 TBS EVOO
1 green or red bell pepper, seeded and sliced
1 cubanelle pepper, seeded and sliced
1 large onion, thinly sliced
3-4 cloves of garlic, chopped
Ground black pepper
1/2 cup dry white wine or chicken stock
1 (28 oz) can crusched tomatoes
Handful chopped flat-leaf parsley
1/2 cup fresh basil, 10 leaves torn or shredded
1 cup ricotta cheese
1 cup freshly grated Parmigiano-Reggiano, plus some to pass at table.

Cook pasta in salted water, according to pkg directions

Cook sausage then add the peppers, onions and garlic and sason with salt and pepper. Cook together until peppers and onions are tender then deglaze the pan with white wine or chicken stock. Stir in crushed tomatoes and bring to a bubble, reduce heat to low. Drain rigatoni and return to warm pot. Add ricotta cheese, salt and pepper, parsley and basil and half of the Parmigiano, a couple of handfuls, stir to combine.

To assemble the "fake bake" place half the sausage, peppers, onions and sauce in the bottom of a baking dish. Top with all of the pasta and then the reamining sausage and sauce. Cover the top of the dish with the grated Parmigiano and place under broiler 2 minutes to brown cheese and set pasta.