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.
This baked rigatoni is one of my favorite cozy dinners for busy weeknights. I first made it for family game night, and it quickly became a most-requested meal whenever everyone gathers 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
- Preheat & Prepare 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.
- 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.
- Mix Pasta & Sauce:
- 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 Every time I serve this, my kids always return for seconds and the table is full of laughter. It brings everyone together for a comforting meal and great conversation.
Required Tools
Large pot, large skillet, 9x13-inch baking dish, cutting board and knife, wooden spoon, colander, aluminum foil
Allergen Information
Contains wheat (gluten), milk (cheese), and may contain pork (sausage). 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 Serve hot and enjoy the hearty flavors. This casserole makes excellent leftovers for next-day lunches.
Recipe FAQs
- → Can I substitute the Italian sausage with another meat?
Yes, turkey or chicken sausage makes a lighter alternative without compromising flavor.
- → How can I add more vegetables to this dish?
Sautéed mushrooms or spinach can be incorporated alongside bell peppers for extra nutrients and texture.
- → What is the best way to cook the pasta for baking?
Cook rigatoni until just al dente, about two minutes less than package directions, to avoid over-softening during baking.
- → How can I make this dish spicier?
Use hot Italian sausage and increase the amount of red pepper flakes to elevate the heat level.
- → What kind of cheese works best for the topping?
A combination of shredded mozzarella and grated Parmesan creates a rich, golden crust with great melt and flavor.
- → Is this dish suitable for freezing?
Yes, allow it to cool completely, then freeze in an airtight container. Reheat thoroughly before serving.