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 brings back memories of weeknight family dinners in my childhood kitchen. The blend of bubbling cheese, robust sausage, and roasted vegetables always had everyone asking for seconds.
Ingredients
- Rigatoni pasta: 1 pound (450 g)
- Italian sausage (mild or spicy): 1 pound (450 g), casings removed
- Red bell pepper: 1, sliced
- Yellow bell pepper: 1, sliced
- Green bell pepper: 1, sliced
- Yellow onion: 1 medium, diced
- Garlic: 3 cloves, minced
- Crushed tomatoes: 1 can (28 oz / 800 g)
- Tomato paste: 2 tablespoons
- Dried oregano: 1 teaspoon
- Dried basil: 1 teaspoon
- Red pepper flakes (optional): ½ teaspoon
- Salt and freshly ground black pepper: to taste
- Shredded mozzarella cheese: 2 cups (200 g)
- Grated Parmesan cheese: ½ cup (50 g)
- Olive oil: 2 tablespoons
- Fresh basil or parsley (optional): for garnish
Instructions
- Prepare 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.
- 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 with pasta:
- 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.
- Finish and serve:
- Let rest for 5 minutes before garnishing with fresh herbs and serving.
Save This casserole often appeared at our holiday potlucks, and everyone would gather around the table as the first scoop revealed all the gooey cheese. It’s the kind of meal that truly brings people together.
Required Tools
Large pot, large skillet, 9x13-inch (23x33 cm) baking dish, cutting board and knife, wooden spoon, colander, and aluminum foil make preparation and cleanup simple.
Nutritional Information
Each serving has about 610 calories, 27 g total fat, 62 g carbohydrates, and 29 g protein.
Pairings & Variations
This dish pairs wonderfully with a medium-bodied red wine such as Chianti or Sangiovese. For extra veggies, toss in sautéed mushrooms or spinach before baking.
Save Serve this baked rigatoni piping hot with a sprinkle of fresh herbs for the perfect finish. Leftovers reheat beautifully—if you have any left!
Common Questions
- → What type of sausage works best?
Italian sausage, mild or spicy, complements the flavors well but turkey or chicken sausage can be used for a lighter alternative.
- → Can I add more vegetables?
Yes, sautéed mushrooms or spinach can be added to the pepper and onion mixture for extra nutrients and texture.
- → How do I prevent the pasta from becoming mushy?
Cook the rigatoni slightly less than al dente before baking, so it finishes cooking in the oven without over-softening.
- → What baking dish size is recommended?
A 9x13-inch baking dish fits the layers perfectly, allowing even cooking and a crisp cheese topping.
- → Can this be prepared ahead of time?
Yes, assemble the casserole and refrigerate before baking. Add extra baking time if baking straight from cold.