Save 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.
This baked rigatoni with sausage and peppers is a favorite in my kitchen because it always brings everyone to the table. The aromas remind me of childhood gatherings and simple weeknight meals.
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 & Dish:
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch (23x33 cm) baking dish.
- Cook Pasta:
- 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 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 & Sauce:
- Return the sausage to the skillet and stir to combine.
- Toss Pasta:
- In a large bowl, toss the cooked rigatoni with the sausage and pepper sauce.
- Layer & Cheese:
- 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 minutes until bubbly and golden on top.
- Rest & Garnish:
- Let rest for 5 minutes before garnishing with fresh herbs and serving.
Save This dish always brings back memories of Sunday dinners with the whole family gathered around the table, laughter echoing off the kitchen walls.
Required Tools
Large pot, large skillet, 9x13-inch (23x33 cm) baking dish, cutting board and knife, wooden spoon, colander, aluminum foil
Allergen Information
Contains wheat (gluten), milk (cheese), and may contain pork (sausage). Always check sausage and cheese labels for hidden allergens.
Nutritional Information
Calories: 610, Total Fat: 27 g, Carbohydrates: 62 g, Protein: 29 g per serving
Save Serve baked rigatoni piping hot, letting the cheese bubble and golden crust speak for itself. Enjoy with fresh basil on top for a final touch.
Recipe FAQ
- → What type of sausage works best?
Mild or spicy Italian sausage with casings removed works well to complement the peppers and cheese without overpowering.
- → How do I prevent the pasta from overcooking during baking?
Cooking the rigatoni just shy of al dente ensures it won't become mushy after baking, maintaining a perfect bite.
- → Can I add extra vegetables?
Sautéed mushrooms or spinach are great additions for more variety and nutrients without altering the core flavors.
- → What cheese combination is recommended?
Mozzarella provides melty texture, while Parmesan adds a sharp, nutty depth to the baked dish.
- → Is there a way to adjust the spice level?
Using hot Italian sausage and increasing red pepper flakes can raise the heat; otherwise, mild sausage keeps it gentle.