Rigatoni baked with sausage, bell peppers, tomato sauce, and cheese delivers classic Italian-American comfort.
# What You’ll Need:
→ Pasta
01 - 1 pound rigatoni
→ Meats
02 - 1 pound Italian sausage, mild or spicy, 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 ounces) crushed tomatoes
09 - 2 tablespoons tomato paste
10 - 1 teaspoon dried oregano
11 - 1 teaspoon dried basil
12 - 1/2 teaspoon red pepper flakes, optional
13 - Salt and freshly ground black pepper, to taste
→ Cheeses
14 - 2 cups shredded mozzarella cheese
15 - 1/2 cup grated Parmesan cheese
→ Other
16 - 2 tablespoons olive oil
17 - Fresh basil or parsley, for garnish, optional
# How to Make It:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Boil rigatoni in a large pot of salted water until just al dente, about 2 minutes less than package directions. Drain and set aside.
03 - Heat olive oil in a large skillet over medium heat. Add sausage, breaking up with a spoon, and cook until browned, about 5 to 7 minutes. Remove sausage and set aside.
04 - Add onion and bell peppers to the same skillet and sauté until softened, about 5 minutes. Add minced 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 sausage to the skillet and mix well.
07 - In a large bowl, combine cooked rigatoni with sausage and pepper sauce.
08 - Spread half of the pasta mixture in the baking dish. Sprinkle half the mozzarella and Parmesan over the top. Add remaining pasta and finish with the rest of the cheeses.
09 - Cover loosely with foil and bake for 20 minutes. Remove foil and continue baking for 10 to 15 minutes, until bubbly and golden.
10 - Allow to rest for 5 minutes before garnishing with fresh herbs and serving.
