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 warm baked rigatoni after craving comfort food on a chilly evening. The aroma of peppers and sausage baking together still reminds me of my childhood kitchen, and it's always a hit at our dinner 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
- Prep the oven and dish:
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch (23x33 cm) baking dish.
- Cook the 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 the 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 5–7 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 pasta:
- In a large bowl, toss the cooked rigatoni with the sausage and pepper sauce.
- Layer and add 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 10–15 minutes until bubbly and golden on top.
- Garnish and serve:
- Let rest for 5 minutes before garnishing with fresh herbs and serving.
Save This rigatoni casserole became a weekend staple for my family. Everyone loves scooping out a cheesy serving, especially when we gather for movie nights.
Required Tools
Large pot , Large skillet , 9x13-inch (23x33 cm) baking dish , Cutting board and knife , Wooden spoon , Colander , Aluminum foil
Notes
Substitute turkey or chicken sausage for a lighter version. Add sautéed mushrooms or spinach for extra flavor and veggies.
Nutritional Information (per serving)
Calories: 610 , Total Fat: 27 g , Carbohydrates: 62 g , Protein: 29 g
Save This casserole is just as delicious reheated and makes for easy leftovers. Enjoy every cheesy bite!
Recipe Guide
- → What type of sausage works best?
Italian sausage, either mild or spicy, provides a robust flavor, but turkey or chicken sausage can be used for a lighter option.
- → Can I add extra vegetables?
Yes, sautéed mushrooms or spinach make great additions for more variety and nutrition.
- → How do I prevent the pasta from overcooking?
Cook rigatoni just two minutes less than package instructions to keep it al dente before baking.
- → What cheese combination is used?
Mozzarella provides melty goodness, while Parmesan adds a sharp, savory touch on top.
- → Can I make this dish spicier?
Use hot Italian sausage and increase the red pepper flakes in the sauce to add heat.
- → What wine pairs well with this dish?
A medium-bodied red wine like Chianti or Sangiovese complements the rich flavors nicely.