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.
The first time I made baked rigatoni with sausage & peppers, my kitchen filled with the aromas of bubbling tomato sauce and melting cheese. I love how each ingredient shines, and how simple it is to prepare for a cozy weeknight gathering.
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
- Vegetables: 1 yellow bell pepper, sliced
- Vegetables: 1 green bell pepper, sliced
- Vegetables: 1 medium yellow onion, diced
- Vegetables: 3 cloves garlic, minced
- Sauce: 1 can (28 oz / 800 g) crushed tomatoes
- Sauce: 2 tablespoons tomato paste
- Sauce: 1 teaspoon dried oregano
- Sauce: 1 teaspoon dried basil
- Sauce: ½ teaspoon red pepper flakes (optional)
- Sauce: Salt and freshly ground black pepper, to taste
- Cheeses: 2 cups (200 g) shredded mozzarella cheese
- Cheeses: ½ cup (50 g) grated Parmesan cheese
- Other: 2 tablespoons olive oil
- Other: Fresh basil or parsley, for garnish (optional)
Instructions
- Prepare 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.
- Make 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.
- Toss Pasta:
- In a large bowl, toss the cooked rigatoni with the sausage and pepper sauce.
- Assemble Casserole:
- 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.
- Finish & Serve:
- Let rest for 5 minutes before garnishing with fresh herbs and serving.
Save My family requests this dish every time we gather for dinner. The cheesy casserole brings everyone to the table for second helpings and happy stories.
Serving Suggestions
Pair baked rigatoni with a crisp green salad and toasted garlic bread for a complete meal. A medium-bodied red wine makes a perfect accompaniment.
Customization Ideas
Try swapping in chicken sausage or adding sautéed mushrooms and spinach for extra flavor and vegetables. Spice lovers can use hot Italian sausage and more red pepper flakes.
Leftover Storage
Refrigerate leftovers in a covered container for up to 3 days. Reheat in the oven or microwave until warmed through.
Save This baked rigatoni brings rustic Italian-American flavors to your table with ease. Enjoy the hearty layers and melty cheese in every bite.
Recipe FAQ
- → Can I substitute the Italian sausage with a different meat?
Yes, ground turkey or chicken sausage can be used for a lighter flavor while maintaining the dish's heartiness.
- → What type of pasta works best besides rigatoni?
Penne or ziti can be great alternatives as they hold sauce well and bake nicely.
- → How do I prevent the pasta from overcooking during baking?
Cook the pasta slightly less than al dente before mixing to ensure it holds texture after baking.
- → Can I prepare this dish ahead of time?
Yes, you can assemble it a few hours before baking and refrigerate, then bake when ready to serve.
- → What herbs are best for enhancing the tomato sauce?
Dried oregano and basil complement the tomato base well, adding classic Italian flavors.