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 for a family Sunday dinner when everyone was craving Italian comfort food. The aroma of sausage, peppers, and cheese baking together filled the whole house and brought everyone to the table with enthusiasm.
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
- Prepare Oven and Dish:
- 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.
- Prepare 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 Pasta and Sauce:
- 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 minutes until bubbly and golden on top.
- Finish and Serve:
- Let rest for 5 minutes before garnishing with fresh herbs and serving.
Save Serving this casserole always reminds me of gathering around the kitchen island with family, waiting for the cheesy top to bubble up and turn golden. It's a dish that brings everyone together, especially on cold evenings.
Substitutions & Additions
Use turkey or chicken sausage if you prefer a lighter option. Add sautéed mushrooms or spinach for more vegetables if desired.
Pairings
This baked rigatoni pairs beautifully with a medium-bodied red wine such as Chianti or Sangiovese, and a simple green salad on the side.
Nutrition Information
Per serving: Calories 610, Total Fat 27 g, Carbohydrates 62 g, Protein 29 g.
Save This baked rigatoni is sure to satisfy with its flavors and comforting textures. Leftovers reheat well, making it perfect for easy weeknight meals.
Recipe Help
- → How do I prevent the rigatoni from overcooking during baking?
Cook the rigatoni just until al dente before combining it with the sauce and baking. This ensures it finishes cooking in the oven without becoming mushy.
- → Can I use different sausages instead of Italian sausage?
Yes, turkey or chicken sausage can be substituted for a lighter option, or spicy sausage can add more heat and flavor.
- → What vegetables pair well with this dish?
Bell peppers provide sweetness and color, but you can also add sautéed mushrooms or spinach for extra texture and nutrients.
- → How long should I bake the pasta casserole?
Bake covered for 20 minutes to heat through, then uncovered for 10–15 minutes to brown the cheese topping and develop a bubbly crust.
- → What herbs complement the tomato sauce best?
Dried oregano and basil are classic choices that enhance the tomato sauce's flavor, while fresh basil or parsley can be added as a garnish for brightness.