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.
When I first made this baked rigatoni for friends, everyone was amazed by how well the peppers and sausage complemented the cheesy pasta. It quickly became a favorite for family get-togethers.
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 Baking 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 Meat and Sauce:
- Return the sausage to the skillet and stir to combine.
- Mix Pasta and Sauce:
- 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 minutes until bubbly and golden on top.
- Finish and Serve:
- Let rest for 5 minutes before garnishing with fresh herbs and serving.
Save This cheesy casserole is always requested at family Sunday dinners. Kids love the gooey melted cheese and grown-ups appreciate the heartiness and comfort it brings.
Required Tools
Large pot, Large skillet, 9x13-inch (23x33 cm) 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 Let the dish rest for a few minutes before serving to set nicely. Garnish with fresh herbs for an appetizing finish.
Common Questions
- → Can I substitute the Italian sausage with a different meat?
Yes, turkey or chicken sausage work well as lighter alternatives without compromising flavor.
- → How do I know when the rigatoni is al dente before baking?
Cook the rigatoni about 2 minutes less than the package instructions so it firms up during baking.
- → What cheeses are best for topping this baked pasta dish?
Mozzarella provides meltiness, while Parmesan adds a sharp, nutty finish to the casserole.
- → Can I add extra vegetables to this dish?
Sautéed mushrooms or spinach are great additions for extra flavor and nutrition.
- → What spices enhance the tomato sauce in this dish?
Dried oregano, basil, and optional red pepper flakes bring aromatic and savory depth.