Preheat oven to 350 degrees.

Add two tablespoons of extra virgin olive oil to a medium-size skillet over medium-high heat. Add diced onions and sauté until slightly translucent. Add the Italian Sausage and, using a wooden spoon, break apart the meat. When the Italian Sausage is brown, remove the skillet from the heat and set aside.

Prepare Rigatoni pasta according to the package directions.

While the pasta is cooking, dice the red sweet bell peppers, run 2 garlic cloves through a garlic press, and chop the flat-leaf parsley. Set these ingredients aside. Chop the broccoli as well, but reserve it in a separate bowl.

When the Rigatoni is al dente, strain off the water using a colander. Return the pasta to the pot, and toss with a tablespoon of EVOO. Season with salt and freshly ground black pepper.

Add the tomato sauce, Italian sausage, garlic, red peppers, flat-leaf parsley, and one cup of Mozzarella cheese. Mix well and spoon the mixture into a large casserole dish.

Place in a preheated oven on the center rack and cook for 35 minutes.

While the dish is baking, add a half-tablespoon of EVOO to a skillet over medium-high heat. When the oil is hot, add the chopped broccoli and sauté for two minutes. After two minutes, add the minced garlic and cook for another minute. Remove the broccoli from heat.

After 35 minutes, remove the Rigatoni from the oven, add the pan-roasted garlicky broccoli, and top with the remaining cup of Mozzarella cheese.  Return to the oven and broil until the cheese is bubbly and deliciously browned.

Remove the Baked Rigatoni casserole from the oven and allow it to stand for 10 minutes.

Serve.