Rigatoni, sausage, peppers, and tomato sauce baked with mozzarella and Parmesan for delicious Italian-American comfort.
# What You’ll Need:
→ Pasta
01 - 1 pound rigatoni pasta
→ Meats
02 - 1 pound Italian sausage, mild or spicy, casings removed
→ Vegetables
03 - 1 red bell pepper, sliced
04 - 1 yellow bell pepper, sliced
05 - 1 green bell pepper, sliced
06 - 1 medium yellow onion, diced
07 - 3 cloves garlic, minced
→ Sauce
08 - 1 can (28 ounces) crushed tomatoes
09 - 2 tablespoons tomato paste
10 - 1 teaspoon dried oregano
11 - 1 teaspoon dried basil
12 - 1/2 teaspoon red pepper flakes, optional
13 - Salt and freshly ground black pepper, to taste
→ Cheeses
14 - 2 cups shredded mozzarella cheese
15 - 1/2 cup grated Parmesan cheese
→ Other
16 - 2 tablespoons olive oil
17 - Fresh basil or parsley, for garnish, optional
# Step-by-Step Guide:
01 - Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish with olive oil.
02 - Bring a large pot of salted water to a boil. Add rigatoni and cook until just al dente, about 2 minutes less than package instructions. Drain and set aside.
03 - Heat olive oil in a large skillet over medium heat. Add the Italian sausage, breaking up with a wooden spoon. Cook until browned, about 5–7 minutes. Transfer sausage to a plate.
04 - In the same skillet, add the onion and peppers. Sauté until softened, about 5 minutes. Stir in the garlic and cook for 1 minute until fragrant.
05 - Add tomato paste, crushed tomatoes, oregano, basil, and optional red pepper flakes. Season with salt and black pepper. Bring to a simmer and cook for 10 minutes.
06 - Return the browned sausage to the skillet and stir to evenly combine.
07 - In a large bowl, toss the cooked rigatoni together with the sausage and pepper sauce until thoroughly coated.
08 - Transfer half of the pasta mixture into the prepared baking dish. Sprinkle with half the mozzarella and Parmesan cheeses. Add the remaining pasta and top evenly with the rest of the cheese.
09 - Cover loosely with aluminum foil and bake for 20 minutes. Remove foil and continue baking 10–15 minutes, until the dish is bubbly and golden brown on top.
10 - Allow the casserole to rest for 5 minutes. Garnish with fresh basil or parsley if desired and serve warm.
