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.
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
- 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.
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.