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.
The first time I baked this rigatoni with sausage & peppers, my kitchen filled with the aromas of roasted peppers and bubbling cheese. It quickly became a favorite for family weekends, always leaving everyone craving seconds.
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: 1/2 teaspoon red pepper flakes (optional)
- Sauce: Salt and freshly ground black pepper, to taste
- Cheeses: 2 cups (200 g) shredded mozzarella cheese
- Cheeses: 1/2 cup (50 g) grated Parmesan cheese
- Other: 2 tablespoons olive oil
- Other: Fresh basil or parsley, for garnish (optional)
Instructions
- Prepare the Oven:
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch (23x33 cm) baking dish.
- Cook the Pasta:
- Boil rigatoni in salted water until al dente, about 2 minutes less than package instructions. Drain and set aside.
- Brown the Sausage:
- Heat olive oil in a skillet over medium heat. Add sausage, break up, and cook until browned, about 5 to 7 minutes. Remove and set aside.
- Cook the Vegetables:
- In the same skillet, add onion and bell peppers. Sauté until softened, about 5 minutes. Add garlic and cook for 1 minute.
- Make the Sauce:
- Stir in tomato paste, crushed tomatoes, oregano, basil, and red pepper flakes. Season with salt and pepper. Simmer for 10 minutes.
- Combine Sausage and Sauce:
- Return sausage to the skillet and stir to combine.
- Toss Pasta and Sauce:
- Combine cooked rigatoni with sausage and pepper sauce in a large bowl.
- Layer and Cheese:
- Layer half pasta mixture in baking dish, sprinkle with half mozzarella and Parmesan. Add remaining pasta, top with rest of cheeses.
- Bake:
- Cover loosely with foil and bake 20 minutes. Remove foil and bake 10 to 15 minutes until bubbly and golden.
- Finish and Serve:
- Let rest for 5 minutes before garnishing with fresh herbs and serving.
Save This recipe reminds me of Sunday evenings spent around the table, sharing laughter and hearty meals after a long week.
Serving Suggestions
Serve hot, garnished with fresh basil or parsley. Pair with garlic bread and a crisp green salad for a complete meal.
Variations
Swap in turkey or chicken sausage for a lighter casserole. Add mushrooms or spinach for extra vegetables. Use spicy sausage and more red pepper flakes for extra heat.
Required Tools
Large pot, large skillet, baking dish, cutting board, knife, wooden spoon, colander, aluminum foil.
Save Enjoy the satisfying blend of flavors and make this crowd-pleaser again and again. Your leftovers will taste even better the next day.
Recipe Questions
- → What type of sausage works best for this dish?
Italian sausage, either mild or spicy, is ideal for its rich flavor and seasoning profile. You may also substitute with turkey or chicken sausage for a lighter option.
- → Can I use different pasta shapes instead of rigatoni?
Yes, other pasta shapes like penne or ziti work well, as they hold the sauce and sausage mixture effectively.
- → How do I ensure the pasta doesn't overcook during baking?
Cook the rigatoni slightly less than al dente before baking, so it maintains the perfect texture after baking in the sauce and cheese.
- → What vegetables complement this dish?
Sautéed bell peppers and onions bring sweetness and texture, but you can add mushrooms or spinach for extra vegetables.
- → Is this dish good for meal prep or leftovers?
Yes, it reheats well and flavors deepen over time, making it great for meal prep or next-day servings.