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 is a favorite for weeknight dinners. I love how the peppers add a touch of sweetness and color, and the sausage makes it feel extra satisfying.
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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)
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Instructions
- Prep the oven and pan:
- 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 5–7 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 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.
- Add sausage back:
- Return the sausage to the skillet and stir to combine.
- Toss pasta with 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 10–15 minutes until bubbly and golden on top.
- Rest & garnish:
- Let rest for 5 minutes before garnishing with fresh herbs and serving.
Save This dish is always a hit at our family gatherings. Even picky eaters come back for seconds when it's fresh out of the oven.
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Required Tools
Large pot, large skillet, 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
Variations & Serving Ideas
Swap in turkey or chicken sausage for a lighter version, or add sautéed mushrooms or spinach for extra veggies. Enjoy with a medium-bodied red wine or side salad.
Save 
Try this comforting baked rigatoni for a simple, satisfying meal. It's perfect for leftovers or sharing with friends.
