Save to Pinterest 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 first made this baked rigatoni with sausage & peppers on a chilly weekend for my family, and it instantly became a new favorite. Every bite brings back memories of cozy dinners and laughter around the table.
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
- Prep the Oven:
- 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.
- Sauté 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 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.
- 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.
- Combine Ingredients:
- Return the sausage to the skillet and stir to combine.
- Toss Pasta:
- In a large bowl, toss the cooked rigatoni with the sausage and pepper sauce.
- Layer and 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.
- Garnish and Serve:
- Let rest for 5 minutes before garnishing with fresh herbs and serving.
Save to Pinterest We love serving this on Sunday evenings when our extended family visits. The kids help layer the pasta, and no one ever leaves the table hungry!
Required Tools
Large pot, large skillet, baking dish, cutting board and knife, wooden spoon, colander, and aluminum foil are all you need.
Allergen Information
Contains wheat (gluten), milk (cheese), and may contain pork (sausage). Always check sausage and cheese labels for hidden allergens.
Nutritional Information
Each serving: 610 calories, 27 g fat, 62 g carbohydrates, 29 g protein.
Save to Pinterest Finish with a sprinkle of fresh basil or parsley and enjoy with a glass of red wine. Leftovers reheat beautifully for easy weeknight dinners.
Recipe FAQs
- → Can I use different types of pasta?
Yes, short tubular pastas like penne or ziti work well as they hold the sauce and bake nicely.
- → How do I make this less spicy?
Opt for mild Italian sausage and reduce or omit red pepper flakes to keep the flavors gentle.
- → What cheese blends are recommended?
Mozzarella provides gooey texture while Parmesan adds sharpness; combining these enhances flavor and meltiness.
- → Can this dish be prepared ahead of time?
Yes, assemble the casserole in advance, refrigerate, then bake before serving for convenience.
- → Are there vegetarian alternatives?
Substitute the sausage with plant-based meat or add mushrooms and spinach for hearty vegetable options.