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 baked rigatoni on a chilly Sunday afternoon when I craved something cozy but substantial. The wonderful aroma of sausage and peppers baking together always brings everyone into the kitchen excited for dinner.
Ingredients
- Rigatoni: 1 pound (450 g) rigatoni
- Italian sausage: 1 pound (450 g) mild or spicy, casings removed
- Red bell pepper: Sliced
- Yellow bell pepper: Sliced
- Green bell pepper: 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: 1/2 teaspoon (optional)
- Salt & freshly ground black pepper: To taste
- Shredded mozzarella cheese: 2 cups (200 g)
- Grated Parmesan cheese: 1/2 cup (50 g)
- Olive oil: 2 tablespoons
- Fresh basil or parsley: For garnish (optional)
Instructions
- Preheat oven:
- 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.
- Cook 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 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:
- Return the sausage to the skillet and stir to combine.
- Mix with pasta:
- In a large bowl, toss the cooked rigatoni with the sausage and pepper sauce.
- Assemble layers:
- 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.
- Let rest and serve:
- Let rest for 5 minutes before garnishing with fresh herbs and serving.
Save My family always requests this baked rigatoni for Sunday dinner, and leftovers taste even better the next day for lunches. It's our go-to comfort meal, especially when we have guests.
Recipe Variations
Switch the sausage for turkey or chicken, or add mushrooms or spinach for extra vegetables. For a richer flavor, try using smoked provolone cheese in addition to mozzarella.
Serving Suggestions
Serve with a crisp green salad and crusty Italian bread. A medium-bodied red wine such as Chianti or Sangiovese pairs beautifully with this casserole.
Storage & Reheating
Store leftovers covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or cover the whole dish and warm in a low oven until heated through.
Save This baked rigatoni is as delicious as it is comforting. Gather your family and enjoy every cheesy, flavorful bite!
Recipe FAQs
- → How do I ensure the rigatoni is perfectly cooked?
Cook rigatoni until just al dente, about 2 minutes less than package instructions, then drain to avoid overcooking during baking.
- → Can I substitute the Italian sausage?
Yes, turkey or chicken sausage make lighter alternatives without compromising flavor.
- → What vegetables work best with this dish?
Bell peppers and onions are classic, but sautéed mushrooms or spinach can add extra depth and nutrition.
- → How can I adjust the spice level?
Use spicy Italian sausage and increase red pepper flakes to boost heat according to taste.
- → What’s the best way to bake the dish for a golden topping?
Bake covered for 20 minutes, then uncovered for 10–15 minutes to let the cheese turn bubbly and golden.
- → How should leftovers be stored?
Cool completely, cover tightly, and refrigerate for up to 3 days; reheat gently to maintain texture.