Pin 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 baked rigatoni casserole for a family Sunday dinner, and it quickly became a staple at our table thanks to its combination of creamy cheese, savory sausage, and perfectly roasted peppers.
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 Oven & 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.
- Sauté Veggies:
- 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 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.
- Toss Pasta:
- In a large bowl, toss the cooked rigatoni with the sausage and pepper sauce.
- Layer & 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.
- Rest & Serve:
- Let rest for 5 minutes before garnishing with fresh herbs and serving.
Pin Sharing this dish brought everyone to the table, and watching my kids go back for seconds is always the best reward.
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), may contain pork. Check ingredient labels for extra allergens if needed.
Nutritional Information
Calories: 610, Total Fat: 27 g, Carbohydrates: 62 g, Protein: 29 g
Pin Try this easy baked rigatoni for your next weeknight meal. The gooey cheese and robust flavors make every bite a winner.
Recipe FAQ
- → What type of sausage works best?
Italian sausage, mild or spicy, offers authentic flavor, but turkey or chicken sausage can be used for a lighter option.
- → Can I substitute the bell peppers?
Yes, adding sautéed mushrooms or spinach provides extra vegetables and complements the dish's flavors.
- → How to achieve the perfect pasta texture?
Cook rigatoni slightly less than al dente before baking to ensure it finishes perfectly tender in the casserole.
- → What cheese combination is recommended?
A blend of shredded mozzarella and grated Parmesan creates a melty, flavorful topping with a golden crust.
- → How to add a spicy kick?
Use hot Italian sausage and increase the amount of red pepper flakes to enhance the heat level.