Save to Pinterest A hearty Italian-American casserole featuring rigatoni pasta, savory sausage, sweet bell peppers, and a rich tomato sauce, all baked under a blanket of melted cheese.
I first made this Baked Rigatoni with Sausage & Peppers on a chilly weekend for a group of friends. It quickly became a regular request at our dinner table for its hearty flavors and easy preparation.
Ingredients
- Pasta: 1 pound (450 g) rigatoni
- Meats: 1 pound (450 g) Italian sausage (mild or spicy), casings removed
- Vegetables: 1 red bell pepper, sliced, 1 yellow bell pepper, sliced, 1 green bell pepper, sliced, 1 medium yellow onion, diced, 3 cloves garlic, minced
- Sauce: 1 can (28 oz / 800 g) crushed tomatoes, 2 tablespoons tomato paste, 1 teaspoon dried oregano, 1 teaspoon dried basil, ½ teaspoon red pepper flakes (optional), Salt and freshly ground black pepper, to taste
- Cheeses: 2 cups (200 g) shredded mozzarella cheese, ½ cup (50 g) grated Parmesan cheese
- Other: 2 tablespoons olive oil, Fresh basil or parsley, for garnish (optional)
Instructions
- Prep Oven and Dish:
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch (23x33 cm) baking dish.
- Cook Rigatoni:
- Cook the rigatoni in a large pot of salted boiling water until just al dente, about 2 minutes less than package instructions. Drain and set aside.
- Brown Sausage:
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the sausage, breaking it up with a spoon, and cook until browned, about 5–7 minutes. Remove sausage and set aside on a plate.
- Sauté Vegetables:
- In the same skillet, add the onion and bell peppers. Sauté until softened, about 5 minutes. Add garlic and cook for 1 minute until fragrant.
- Prepare Sauce:
- Stir in the tomato paste, crushed tomatoes, oregano, basil, and red pepper flakes. Season with salt and pepper. Bring to a simmer and cook for 10 minutes.
- Combine Sausage:
- Return the sausage to the skillet and stir to combine.
- Mix Pasta & Sauce:
- In a large bowl, toss the cooked rigatoni with the sausage and pepper sauce.
- Layer in Baking Dish:
- Transfer half of the pasta mixture to the prepared baking dish. Sprinkle with half the mozzarella and Parmesan. Top with remaining pasta and finish with the rest of the cheeses.
- Bake:
- Cover loosely with foil and bake for 20 minutes. Remove foil and bake another 10–15 minutes until bubbly and golden on top.
- Rest and Serve:
- Let rest for 5 minutes before garnishing with fresh herbs and serving.
Save to Pinterest This dish always reminds me of Sunday family dinners when everyone gathered around for seconds. Its inviting aroma and bubbling cheese bring comfort and smiles to our table.
Required Tools
Large pot, large skillet, 9x13-inch (23x33 cm) baking dish, cutting board and knife, wooden spoon, colander, aluminum foil
Allergen Information
This recipe contains wheat (gluten), milk (cheese), and may contain pork (sausage). Always check sausage and cheese labels for hidden allergens.
Nutritional Information (per serving)
Calories: 610, Total Fat: 27 g, Carbohydrates: 62 g, Protein: 29 g
Save to Pinterest Serve with a crisp green salad or garlic bread for a complete meal. Enjoy this cheesy casserole straight from the oven for the best taste and texture!
Recipe FAQs
- → Can I substitute the Italian sausage for another meat?
Yes, turkey or chicken sausage works well for a lighter option without sacrificing flavor.
- → What can I add to increase the vegetable content?
Sautéed mushrooms or spinach are great additions that blend beautifully with the flavors.
- → How can I make this dish spicier?
Use hot Italian sausage and increase the amount of red pepper flakes to add more heat.
- → Which cheeses are best for this baked dish?
Mozzarella provides meltiness, while Parmesan adds a sharp, nutty flavor; together they create a rich cheese topping.
- → What wine pairs well with this meal?
A medium-bodied red wine like Chianti or Sangiovese complements the savory and tomato flavors well.
- → How do I prevent the pasta from becoming mushy?
Cook the rigatoni just shy of al dente before baking to maintain a firm texture after oven time.