Comforting baked rigatoni with sausage, bell peppers, tomato sauce, and melted cheese in a savory casserole.
# What you'll need:
→ Pasta
01 - 1 pound rigatoni
→ Meats
02 - 1 pound Italian sausage, 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 oz) crushed tomatoes
09 - 2 tablespoons tomato paste
10 - 1 teaspoon dried oregano
11 - 1 teaspoon dried basil
12 - ½ teaspoon red pepper flakes (optional)
13 - Salt and freshly ground black pepper, to taste
→ Cheeses
14 - 2 cups shredded mozzarella cheese
15 - ½ cup grated Parmesan cheese
→ Other
16 - 2 tablespoons olive oil
17 - Fresh basil or parsley, for garnish (optional)
# Method:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Boil rigatoni in salted water until slightly under al dente, about 2 minutes less than package directions. Drain and set aside.
03 - Heat olive oil in a large skillet over medium heat. Crumble in sausage and cook until browned, about 5–7 minutes. Remove from skillet and set aside.
04 - In the same skillet, cook onion and bell peppers until softened, approximately 5 minutes. Add garlic and sauté for 1 minute until fragrant.
05 - Add tomato paste, crushed tomatoes, oregano, basil, and red pepper flakes to skillet. Season with salt and pepper. Simmer gently for 10 minutes.
06 - Return browned sausage to skillet and stir to integrate with the sauce.
07 - In a large bowl, combine cooked rigatoni with the sausage pepper sauce, tossing well.
08 - Layer half the pasta mixture into prepared baking dish. Sprinkle with half mozzarella and Parmesan. Add remaining pasta and top with remaining cheeses.
09 - Cover loosely with foil and bake for 20 minutes.
10 - Remove foil and bake an additional 10–15 minutes until bubbly and golden on top.
11 - Allow to rest for 5 minutes before garnishing with fresh basil or parsley and serving.
