Baked Four Cheese Spaghetti With Italian Sausage

Baked Four Cheese Spaghetti With Italian Sausage
8 ounces uncooked spaghetti
1 pound Italian sausage, about 4 links
1 (8 ounce) container refrigerated prechopped bell pepper and onion mix
2 teaspoons jarred minced garlic
1 tablespoon vegetable oil
1 (24 ounce) jar fire-roasted tomato and garlic pasta sauce
1 (16 ounce) package shredded sharp Cheddar cheese
1 (8 ounce) package shredded Mozzarella chese, divided
4 ounces fontina cheese, shredded
1/2 cup preshredded Parmesan cheese
Cook pasta in boiling salted water in a large Dutch oven according to package directions; drain and return to pan. Meanwhile, brown sausage, bell pepper mix and garlic in oil in a large nonstick skillet over medium-high heat, stirring often, for 8 to 10 minutes, or until meat crumbles and is no longer pink; drain. Stir meat mixture, pasta sauce and Cheddar cheese into pasta. Spoon half of pasta mixture into a lightly greased 5 quart slow cooker coated with nonstick cooking spray. Combine Mozzarella cheese and fontina cheese. Sprinkle half of Mozarella mixture over pasta mixture in slow cooker. Top with remaining pasta mixture, remaining Mozzarella mixture and Parmesan cheese. Cover; cook on low for 3 hours. Let stand, covered, for 10 minutes before serving.
Makes 8 to 10 servings.