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 discovered the magic of baked rigatoni when hosting a Sunday dinner for friends. The combination of gooey cheese and hearty sausage is always a crowd-pleaser in our home.
Ingredients
- Rigatoni pasta: 1 pound (450 g)
- Italian sausage: 1 pound (450 g) mild or spicy, casings removed
- Red bell pepper: 1, sliced
- Yellow bell pepper: 1, sliced
- Green bell pepper: 1, sliced
- Yellow onion: 1 medium, diced
- Garlic: 3 cloves, minced
- Crushed tomatoes: 1 can (28 oz / 800 g)
- Tomato paste: 2 tablespoons
- Dried oregano: 1 teaspoon
- Dried basil: 1 teaspoon
- Red pepper flakes (optional): ½ teaspoon
- Salt and freshly ground black pepper: to taste
- Mozzarella cheese: 2 cups (200 g) shredded
- Parmesan cheese: ½ cup (50 g) grated
- Olive oil: 2 tablespoons
- Fresh basil or parsley (optional): for garnish
Instructions
- Preheat and prepare dish:
- Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch (23x33 cm) baking dish.
- Cook pasta:
- Cook 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:
- Heat olive oil in a large skillet over medium heat. Add sausage, breaking it up with a spoon, and cook until browned, about 5 minutes. Remove sausage and set aside.
- Sauté vegetables:
- In the same skillet, cook onion and bell peppers until softened, about 5 minutes. Add garlic and cook 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 with sausage:
- Return cooked sausage to the skillet and stir to combine.
- Toss with pasta:
- In a large bowl, toss the cooked rigatoni with the sausage and pepper sauce.
- Layer in baking dish:
- 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 and garnish:
- Let rest for 5 minutes before garnishing with fresh herbs and serving.
Save Everyone gathers eagerly around the table when I serve this gooey casserole, and the leftovers never last long in our fridge!
Serving Suggestions
Serve with a crisp green salad and crusty bread to soak up the extra sauce.
Storage & Make-Ahead
Leftovers keep well in the refrigerator for up to 3 days. Reheat in the oven for best texture.
Allergen & Dietary Information
Contains wheat and milk. Always check sausage and cheese ingredient labels to confirm for individual sensitivities.
Save This baked rigatoni is sure to become a family favorite. Enjoy its cheesy comfort and bold flavors any night of the week!
Recipe Guide
- → What type of sausage works best?
Italian sausage, mild or spicy, brings robust flavor and pairs well with the tomato sauce and peppers.
- → Can I use different pasta shapes?
Rigatoni is ideal for holding sauce, but penne or ziti are good alternatives for similar texture.
- → How do I prevent the dish from drying out?
Ensure enough sauce coats the pasta and cover with foil during most baking. Removing foil near the end creates a golden crust.
- → Can I substitute the vegetables?
Yes, adding mushrooms or spinach enhances vegetable variety without overpowering flavors.
- → What is the best cheese combination?
Mozzarella provides melty texture, while Parmesan adds sharpness, together creating a balanced cheesy topping.