Pin 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.
The first time I made this baked rigatoni, my kitchen was filled with the tempting aromas of garlic and Italian sausage. Seeing everyone dig in and go back for seconds was all the encouragement I needed to make it again and again.
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
- Vegetables: 1 yellow bell pepper, sliced
- Vegetables: 1 green bell pepper, sliced
- Vegetables: 1 medium yellow onion, diced
- Vegetables: 3 cloves garlic, minced
- Sauce: 1 can (28 oz / 800 g) crushed tomatoes
- Sauce: 2 tablespoons tomato paste
- Sauce: 1 teaspoon dried oregano
- Sauce: 1 teaspoon dried basil
- Sauce: ½ teaspoon red pepper flakes (optional)
- Sauce: Salt and freshly ground black pepper, to taste
- Cheeses: 2 cups (200 g) shredded mozzarella cheese
- Cheeses: ½ cup (50 g) grated Parmesan cheese
- Other: 2 tablespoons olive oil
- Other: Fresh basil or parsley, for garnish (optional)
Instructions
- Preheat Oven and Prepare 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.
- Cook 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.
- Return Sausage:
- 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 in Baking Dish:
- 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 and Serve:
- Let rest for 5 minutes before garnishing with fresh herbs and serving.
Pin This casserole is a favorite at our family Sunday gatherings, especially served with garlic bread and salad. It never fails to bring everyone together around the table.
Required Tools
Large pot, large skillet, 9x13-inch baking dish, cutting board and knife, wooden spoon, colander, aluminum foil.
Nutritional Information (per serving)
Calories: 610, Total Fat: 27 g, Carbohydrates: 62 g, Protein: 29 g.
Notes
Use your favorite combination of bell peppers and cheese for this dish. Pair with Chianti or Sangiovese for the perfect meal.
Pin A warm, cheesy plate of baked rigatoni always brings smiles to the table. Enjoy leftovers reheated for an easy lunch the next day.
Recipe Q&A
- → What type of sausage works best?
Mild or spicy Italian sausage complements the rigatoni and pepper flavors. Turkey or chicken sausage is also suitable.
- → Can I use other pasta shapes?
Penne, ziti, or other sturdy short pasta can substitute for rigatoni without affecting the dish's integrity.
- → How can I add extra vegetables?
Sautéed mushrooms or spinach are simple additions. Incorporate them with the peppers and onions for more flavor.
- → What cheeses melt best for topping?
Mozzarella offers a gooey texture while Parmesan gives a nutty, golden finish. Use both for depth of flavor.
- → Is this dish spicy?
The level of spice can be customized. Add more red pepper flakes or choose hot sausage for extra heat.
- → What's the best wine pairing?
Medium-bodied reds like Chianti or Sangiovese complement the rich, savory notes of sausage and tomato sauce.