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 recipe brings back memories of chilly evenings spent with family, where baking this rigatoni always filled the kitchen with delicious smells. I love how simple ingredients come together to make comfort food that everyone enjoys.
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 Oven & 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 5–7 minutes. Remove sausage and set aside on a plate.
- Sauté Veggies:
- 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:
- Return the sausage to the skillet and stir to combine.
- Toss Pasta & Sauce:
- In a large bowl, toss the cooked rigatoni with the sausage and pepper sauce.
- Layer & 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 10–15 minutes until bubbly and golden on top.
- Rest & Serve:
- Let rest for 5 minutes before garnishing with fresh herbs and serving.
Save This baked rigatoni is a favorite at family reunions. Bringing the piping hot dish to the table always gets everyone excited for a cozy meal together.
Required Tools
Large pot, large skillet, baking dish, cutting board, knife, wooden spoon, colander, aluminum foil
Allergen Information
Wheat (gluten) and milk (cheese) are present. Sausage may contain pork. Check ingredients for hidden allergens.
Nutritional Information
Per serving: Calories 610, Total Fat 27 g, Carbohydrates 62 g, Protein 29 g.
Save Baked rigatoni with sausage and peppers makes dinner special and leftovers reheat beautifully. It is bound to become a go-to family classic.
Recipe FAQ
- → Can I use a different type of sausage?
Yes, turkey or chicken sausage makes a lighter option and works well with the classic flavors.
- → Should I cook the pasta fully before baking?
No, cook the rigatoni just until al dente since it will finish cooking in the oven with the sauce.
- → What cheeses complement this dish?
Mozzarella provides melt, while Parmesan adds depth. You can try provolone or fontina for extra richness.
- → How do I make it vegetarian?
Omit the sausage and add vegetables like mushrooms and spinach for a hearty meat-free version.
- → What wine pairs well?
A medium-bodied Italian red such as Chianti or Sangiovese matches the savory and cheesy flavors perfectly.
- → How can I make this spicier?
Use hot Italian sausage and add more red pepper flakes for extra heat.