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.
This baked rigatoni with sausage & peppers was the star at last week's family dinner. Everyone kept going back for seconds and the aroma filled our kitchen long after dinner was done.
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 the oven:
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch (23x33 cm) baking dish.
- Cook the rigatoni:
- Boil pasta in a large pot of salted water until just al dente, about 2 minutes less than package instructions. Drain and set aside.
- Brown the sausage:
- Heat olive oil in a large skillet over medium heat. Add sausage, breaking it up with a spoon. Cook until browned and set aside on a plate.
- Sauté vegetables:
- In the same skillet, add onion and bell peppers. Sauté until softened. Add garlic and cook for 1 minute.
- Make the sauce:
- Stir in tomato paste, crushed tomatoes, oregano, basil, and red pepper flakes. Season with salt and pepper. Simmer 10 minutes.
- Combine sausage:
- Return sausage to skillet and stir to combine.
- Toss the pasta:
- In a large bowl, toss rigatoni with the sausage and pepper sauce.
- Layer and cheese:
- Transfer half the mixture to baking dish. Sprinkle with half the mozzarella and Parmesan. Top with remaining pasta and cheeses.
- Bake:
- Cover loosely with foil and bake for 20 minutes. Remove foil and bake another 10–15 minutes until bubbly and golden.
- Rest & serve:
- Let rest 5 minutes before garnishing with fresh herbs and serving.
Save My kids always ask for seconds when I make this casserole. It has become our go-to dish when we want something comforting and filling for Sunday dinner.
Required Tools
Large pot, large skillet, 9x13-inch baking dish, cutting board and knife, wooden spoon, colander, aluminum foil.
Allergen Information
Contains wheat (gluten), milk (cheese), and may contain pork (sausage). Always check sausage and cheese labels for hidden allergens.
Nutritional Information
Calories per serving: 610. Total fat: 27 g. Carbohydrates: 62 g. Protein: 29 g.
Save Serve this casserole with a green salad and crusty bread for a complete meal. Any leftovers make an easy and delicious lunch!
Recipe FAQ
- → Can I use different pasta for this dish?
Yes, sturdy pasta shapes like penne or ziti work well as they hold the sauce effectively.
- → What type of sausage is best suited here?
Italian sausage, either mild or spicy, provides a flavorful and savory base, but turkey sausage works as a lighter alternative.
- → How can I add more vegetables to this dish?
Incorporate sautéed mushrooms or spinach alongside the bell peppers for added texture and nutrition.
- → What cheese options complement this meal?
Mozzarella and Parmesan offer a classic melted and sharp taste combination, but provolone or fontina can be used for variety.
- → Is it possible to prepare this dish ahead of time?
Yes, assemble the dish and refrigerate before baking. Bake directly from chilled, adding a few extra minutes to the cooking time.
- → What sides pair well with this baked pasta?
A crisp green salad or garlic bread complement this hearty baked dish nicely, balancing richness with fresh flavors.