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 make this baked rigatoni every time my cousin visits from out of town. The aroma of peppers and sausage simmering always fills my kitchen, and it reminds me of childhood dinners at my grandmother's house.
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
- Preheat Oven:
- 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 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 & Sauce:
- 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 & 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 & Serve:
- Let rest for 5 minutes before garnishing with fresh herbs and serving.
Save to Pinterest The first time my daughter helped me layer the pasta and cheese, she couldn't wait for it to come out of the oven. Now we make this together for every birthday dinner.
Required Tools
Large pot, large skillet, 9x13-inch (23x33 cm) baking dish, cutting board and knife, wooden spoon, colander, aluminum foil
Allergen Information
This dish contains gluten in the pasta and dairy in the cheese. Always check sausage and cheese labels for hidden allergens.
Nutritional Information
Per serving: Calories: 610, Total Fat: 27 g, Carbohydrates: 62 g, Protein: 29 g
Save to Pinterest Serve your baked rigatoni hot from the oven, garnished with fresh herbs. Leftovers reheat beautifully for a comforting meal the next day.
Common Recipe Questions
- → Can I use a different type of sausage?
Yes, turkey or chicken sausage is a great substitute for a lighter dish, or choose hot Italian sausage for extra spice.
- → How do I prevent the pasta from becoming mushy?
Cook the rigatoni until just al dente—about 2 minutes less than package instructions—so it holds its shape during baking.
- → Can I add other vegetables?
Absolutely! Sautéed mushrooms or spinach work well for added nutrition and flavor in this casserole.
- → What kind of cheese works best for topping?
Mozzarella provides melty texture; Parmesan adds a salty bite. Mix or layer both for depth and richness.
- → How do I serve this dish?
Let it rest a few minutes after baking, then garnish with fresh basil or parsley and scoop onto plates. Pair with salad and bread.
- → Is this suitable for meal prep?
Yes, assemble ahead and refrigerate or freeze before baking. Reheat thoroughly before serving.