Pin it 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.
I first made this baked rigatoni for a busy weeknight dinner and found that the combination of sausage, peppers, and cheese made everyone come back for seconds. The aroma while it bakes always draws the whole family into the kitchen.
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 the Oven:
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch (23x33 cm) baking dish.
- Cook the 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 the 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.
- Sauté the 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 the 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 & Sauce:
- Return the sausage to the skillet and stir to combine.
- Mix Pasta & Sauce:
- In a large bowl, toss the cooked rigatoni with the sausage and pepper sauce.
- Layer & 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 & Garnish:
- Let rest for 5 minutes before garnishing with fresh herbs and serving.
Pin it This baked rigatoni quickly became a family favorite, especially when served with crusty bread and a side salad. We love enjoying it together as comfort food on chilly evenings.
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: 610, Total Fat: 27 g, Carbohydrates: 62 g, Protein: 29 g (per serving)
Pin it Enjoy your baked rigatoni hot from the oven with a sprinkle of fresh basil. It's perfect for sharing with friends or family.
Recipe Questions & Answers
- → What type of sausage works best?
Mild or spicy Italian sausage adds the best flavor. You can remove casings for easier mixing.
- → Can I substitute the bell peppers?
Yes, other colorful peppers or a mix of sautéed mushrooms or spinach work well.
- → How do I ensure the pasta stays al dente?
Boil rigatoni a couple of minutes less than package instructions before baking to avoid mushiness.
- → Can I prepare this ahead of time?
Yes, assemble and refrigerate it before baking. Add an extra few minutes to baking if chilled.
- → What cheeses are used for topping?
Mozzarella and Parmesan cheeses create a melty, golden crust when baked.
- → Is it okay to adjust spice levels?
Absolutely, use hot Italian sausage or add more red pepper flakes for extra heat.