Preheat oven to 350 degrees F (175 degrees C).
Spray a 9 by 13-inch baking dish with non-stick spray and set aside.
In a skillet, heat Oil (1 tablespoon) to medium high. Slice the Cajun Style Smoked Sausage (1 pound) into bite-sized pieces. Cook in the oil, stirring until browned on all sides.
Stir in the Green Bell Pepper (1), Red Bell Pepper (1), and Onion (1/2). Reduce heat to medium low. Continue to cook and stir until the vegetables are crisp but tender.
Cook Spaghetti (6 cup) according to package directions for al dente. You want the pasta to be slightly firm. It will finish cooking during baking.
Drain the pasta, and reserve 1 1/2 cup of pasta water.
In a large bowl or pan, combine the pasta, Ro-Tel® Diced Tomatoes & Green Chilies (10 ounce), Cream of Mushroom Soup (10.5 ounce). Frank's® RedHot® Sauce (2 teaspoon), Cajun Seasoning (1 teaspoon), Ground Black Pepper (1/4 teaspoon), Cayenne Pepper (1/8 teaspoon), half of the Medium Cheddar Cheese (3/4 cup), and half of the Monterey Jack Cheese (3/4 cup). Add pasta water and stir to combine well.
Fold in the sausage and vegetables. Transfer to the baking dish. Sprinkle with the remaining Medium Cheddar Cheese (3/4 cup) and Monterey Jack Cheese (3/4 cup).
Cover with foil and bake for 20 minutes.
Remove foil and bake for 10 more minutes, until the cheese is golden and bubbly.
Serve hot. Enjoy!