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.
I remember the first time I made baked rigatoni with sausage & peppers for a group of friends: everyone went back for seconds. The cheesy top bubbling out of the oven filled the kitchen with the best aroma.
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
- Preparation:
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch (23x33 cm) baking dish.
- 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.
- 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.
- 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.
- 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:
- Return the sausage to the skillet and stir to combine.
- Toss:
- 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 minutes until bubbly and golden on top.
- Serve:
- Let rest for 5 minutes before garnishing with fresh herbs and serving.
Save This casserole is always requested for birthdays in our family. Kids love piling their plates high, especially when it's still warm and cheesy from the oven.
Required Tools
Large pot, large skillet, 9x13-inch (23x33 cm) 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
Per serving: Calories 610, Total Fat 27 g, Carbohydrates 62 g, Protein 29 g
Save Serve with a green salad and your favorite Italian bread for a complete meal. Leftovers taste even better the next day.
Recipe Questions
- → Can I use a different type of sausage?
Yes, turkey or chicken sausage can be substituted for a lighter flavor. Adjust seasoning to taste.
- → What cheeses work best for this dish?
Mozzarella and Parmesan give a classic flavor, but provolone or fontina can be used for variation.
- → How do I make it spicier?
Use hot Italian sausage and increase the amount of red pepper flakes when preparing the sauce.
- → Are extra vegetables possible?
Absolutely! Add sautéed mushrooms, spinach, or zucchini for more texture and nutrition.
- → What wine pairs well with this casserole?
Medium-bodied reds like Chianti or Sangiovese complement the cheesy and savory flavors nicely.
- → Can I prepare this ahead of time?
Yes, assemble ahead and refrigerate. Bake when ready to serve for best texture and flavor.