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.
I first made this baked rigatoni with sausage & peppers for a Sunday family dinner and it was an instant hit. It has since become my go-to when I need a filling dish that everyone will love and that makes for great leftovers too.
Ingredients
- Rigatoni pasta: 1 pound (450 g), cooked just al dente
- Italian sausage: 1 pound (450 g), mild or spicy, casings removed
- Red bell pepper: 1, sliced
- Yellow bell pepper: 1, sliced
- Green bell pepper: 1, sliced
- Yellow onion: 1 medium, diced
- Garlic: 3 cloves, minced
- Crushed tomatoes: 1 can (28 oz / 800 g)
- Tomato paste: 2 tablespoons
- Dried oregano: 1 teaspoon
- Dried basil: 1 teaspoon
- Red pepper flakes: ½ teaspoon (optional)
- Salt and freshly ground black pepper: to taste
- Shredded mozzarella cheese: 2 cups (200 g)
- Grated Parmesan cheese: ½ cup (50 g)
- Olive oil: 2 tablespoons
- Fresh basil or parsley: for garnish (optional)
Instructions
- Prepare oven and pan:
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch (23x33 cm) baking dish.
- Cook 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 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 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 sausage and sauce:
- Return the sausage to the skillet and stir to combine.
- Toss with pasta:
- In a large bowl, toss the cooked rigatoni with the sausage and pepper sauce.
- Assemble casserole:
- 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 minutes until bubbly and golden on top.
- Rest and garnish:
- Let rest for 5 minutes before garnishing with fresh herbs and serving.
Save This baked rigatoni quickly became one of our family's favorite Sunday suppers. We love gathering around the table to enjoy the hearty, cheesy pasta and share stories from our week.
Serving Suggestions
Serve this casserole with a simple green salad and crusty bread to soak up the sauce. It pairs wonderfully with a glass of medium-bodied red wine like Chianti or Sangiovese.
Ingredient Swaps
Try turkey or chicken sausage for a lighter meal. You can also add extra veggies like mushrooms or spinach if you want more color and nutrition.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat portions in the microwave or cover and bake in a 350°F oven until warm.
Save This savory, cheesy baked rigatoni brings everyone to the table. Enjoy every nostalgic, delicious bite!
Kitchen Q&A
- → What type of pasta works best?
Rigatoni is ideal for this dish due to its tube shape, which holds sauce well and bakes evenly with the other ingredients.
- → Can I use different sausages?
Yes, mild or spicy Italian sausage can be used, and for a lighter option, turkey or chicken sausage works well too.
- → How do I prevent the pasta from becoming mushy?
Cooking the rigatoni slightly under al dente before baking helps maintain a firm texture once the dish is baked.
- → What can I substitute for bell peppers?
Sautéed mushrooms or spinach make excellent additions or substitutes to add more vegetables and texture.
- → How do I add more spice?
Increase the red pepper flakes or choose hot Italian sausage for a spicier kick in the sauce mixture.