A savory baked rigatoni featuring sausage, bell peppers, and rich tomato sauce topped with melted cheese.
# Components:
→ Pasta
01 - 1 pound rigatoni
→ Meats
02 - 1 pound Italian sausage, casings removed
→ Vegetables
03 - 1 red bell pepper, sliced
04 - 1 yellow bell pepper, sliced
05 - 1 green bell pepper, sliced
06 - 1 medium yellow onion, diced
07 - 3 cloves garlic, minced
→ Sauce
08 - 1 can (28 oz) crushed tomatoes
09 - 2 tablespoons tomato paste
10 - 1 teaspoon dried oregano
11 - 1 teaspoon dried basil
12 - ½ teaspoon red pepper flakes (optional)
13 - Salt and freshly ground black pepper, to taste
→ Cheeses
14 - 2 cups shredded mozzarella cheese
15 - ½ cup grated Parmesan cheese
→ Other
16 - 2 tablespoons olive oil
17 - Fresh basil or parsley, for garnish (optional)
# Directions:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Boil rigatoni in salted water until just al dente, about 2 minutes less than package instructions. Drain and set aside.
03 - Heat olive oil in a large skillet over medium heat. Add sausage, breaking it up, and cook until browned, about 5 to 7 minutes. Remove from skillet and set aside.
04 - In the same skillet, add onion and bell peppers. Cook until softened, approximately 5 minutes. Add garlic and cook for 1 minute until fragrant.
05 - Stir in tomato paste, crushed tomatoes, oregano, basil, and red pepper flakes. Season with salt and pepper. Simmer for 10 minutes.
06 - Return the browned sausage to the skillet and mix thoroughly with the sauce.
07 - In a large bowl, combine cooked rigatoni with the sausage and pepper sauce.
08 - Transfer half of the pasta mixture to the prepared baking dish. Sprinkle with half the mozzarella and Parmesan cheeses. Add remaining pasta and top with the rest of the cheeses.
09 - Cover loosely with foil and bake for 20 minutes. Remove foil and continue baking for an additional 10 to 15 minutes until bubbly and golden on top.
10 - Allow to rest for 5 minutes before garnishing with fresh basil or parsley, then serve.
