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 was one of the first pasta bakes I ever attempted for friends. Everyone loved the golden cheesy top and hearty filling, and now it is requested for family dinners often.
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
- Prepare baking 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 and sauce:
- Return the sausage to the skillet and stir to combine.
- Mix pasta and sauce:
- In a large bowl, toss the cooked rigatoni with the sausage and pepper sauce.
- Layer and add 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 and serve:
- Let rest for 5 minutes before garnishing with fresh herbs and serving.
Save This dish always brings everyone to the table with its tempting aroma. It is one of our family favorites for birthday dinners and special weekends.
Variations
Try swapping the sausage for turkey or chicken sausage, or add sautéed mushrooms or spinach for even more flavor and vegetables.
Serving Suggestions
Serve with a simple green salad and garlic bread. This casserole pairs beautifully with a medium-bodied red wine like Chianti or Sangiovese.
Storing and Reheating
Leftovers can be stored in the refrigerator up to 3 days. Reheat covered in the oven or microwave until warmed through.
Save One bite of this cheesy rigatoni and you will see why it is a beloved classic. Enjoy the bold flavors and melty goodness!
Recipe Guide
- → Can I use a different type of pasta?
Yes, short tubular pastas like penne or ziti work well as they hold the sauce similarly to rigatoni.
- → How can I make this dish spicier?
Use hot Italian sausage and increase the amount of red pepper flakes to add extra heat.
- → What substitutions are suitable for the sausage?
Turkey or chicken sausage can be used for a lighter alternative without sacrificing flavor.
- → Is it possible to add more vegetables?
Yes, sautéed mushrooms or spinach can be included for additional nutrients and flavor complexity.
- → How do I ensure the pasta doesn’t become mushy after baking?
Cook the pasta just until al dente, slightly under the package instructions, so it holds its shape through baking.