1 Pound, cooked very al dente, drained (Short Pasta Tubes Cut Diagonally On Both Ends)
1 Cup (16 tbs)
4 Large, toasted skinned, seeded, ground (Or Bell Peppers)
1 Medium, chopped
Grated asiago cheese/Grated parmesan cheese
1⁄2 Cup (8 tbs)
Cook the pasta, prepare the pepper sauce, and set aside.
In a deep saucepan, melt 3 tablespoons of butter and cook the onion until soft.
Stir in the pasta.
With remaining butter, grease a casserole and arrange alternating layers of pasta, chili (or pepper) sauce, and cheese.
Cook, uncovered, in a preheated 350-degree oven for 25 minutes or until brown and bubbling.