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.
Baked Rigatoni with Sausage & Peppers became a favorite in my house after discovering how easy it was to pull together with just one skillet and a baking dish. The vibrant peppers always remind me of family Sunday dinners, where everyone wanted second helpings.
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 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.
- Sausage and Vegetables:
- 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. In the same skillet, add the onion and bell peppers. Sauté until softened, about 5 minutes. Add garlic and cook for 1 minute.
- 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. Return the sausage to the skillet and stir to combine.
- Combine and Layer:
- In a large bowl, toss the cooked rigatoni with the sausage and pepper sauce. 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.
- Finish and Serve:
- Let rest for 5 minutes before garnishing with fresh herbs and serving.
Save When my kids help layer the pasta and cheese, it turns into a fun kitchen moment. Everyone pitches in and races to sprinkle the last bit of Parmesan before it goes into the oven.
Serving Suggestions
This rigatoni casserole pairs perfectly with a crisp green salad and garlic bread. Try serving it with a medium-bodied red wine for a true Italian-American experience.
Ingredient Variations
Substitute turkey or chicken sausage for a lighter version, or add mushrooms and spinach for extra veggies. Adjust the type of sausage and heat level to suit your family's tastes.
Nutrition Information
Per serving: Calories 610, Total Fat 27 g, Carbohydrates 62 g, Protein 29 g.
Save Baked rigatoni with sausage & peppers is a comforting classic you'll make again and again. For rich flavors, don't skip the fresh herb garnish right before serving.
Recipe FAQs
- → Can I use a different type of sausage?
Yes! You can substitute turkey or chicken sausage for a lighter option or use a spicy sausage for more heat.
- → Can this be made ahead of time?
Absolutely. Prepare and assemble, then refrigerate before baking. Bake as directed when ready to serve.
- → How can I add more vegetables?
Mix in sautéed mushrooms or spinach before baking to boost the veggie content and flavor.
- → What wine pairs well?
Try a medium-bodied red such as Chianti or Sangiovese for a classic complement to the savory flavors.
- → What if I don't have rigatoni?
Any short pasta like penne or ziti works well in place of rigatoni for similar texture and structure.
- → How do I avoid soggy pasta?
Under-cook pasta by 2 minutes for a firm bite; it will finish cooking while baking in the sauce.