Pin this 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.
This baked rigatoni was the star of our last Sunday gathering, bringing everyone together with its cheesy goodness and vibrant flavors. The aroma alone will have everyone lining up for seconds.
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
- Prepare 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 5–7 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 & Sauce:
- Return the sausage to the skillet and stir to combine.
- Toss Pasta with Sauce:
- In a large bowl, toss the cooked rigatoni with the sausage and pepper sauce.
- Layer & 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 10–15 minutes until bubbly and golden on top.
- Rest & Serve:
- Let rest for 5 minutes before garnishing with fresh herbs and serving.
Pin this Everyone at the table reminisced about childhood kitchen memories while piling their plates with extra cheese. Having grandparents request seconds made this recipe a new family favorite.
Serving Suggestions
Pairs perfectly with a crisp green salad or garlic bread. For festive occasions, serve alongside roasted broccoli or steamed asparagus.
Ingredient Swaps
Try turkey or chicken sausage for a lighter version. Sautéed mushrooms or spinach add wonderful texture and flavor.
Wine Pairing
This casserole matches nicely with medium-bodied reds such as Chianti or Sangiovese, highlighting the savory sausage and sweet peppers.
Pin this Let the casserole rest briefly so the flavors meld and the slices hold together beautifully. Leftovers taste even better the next day.
Frequently Asked Recipe Questions
- → How do you prevent rigatoni from becoming mushy when baking?
Cook the rigatoni just shy of al dente (2 minutes less than package instructions) so it holds texture during baking.
- → Can different sausages be used in this dish?
Yes, you can substitute with turkey or chicken sausage for a lighter option, or choose hot Italian sausage for extra spice.
- → What vegetables complement the flavor profile best?
Bell peppers and onions provide sweetness and texture; you may also add mushrooms or spinach for more depth.
- → How is the sauce seasoned for an authentic taste?
It’s simmered with crushed tomatoes, tomato paste, oregano, basil, garlic, and optional red pepper flakes for balanced herb and heat notes.
- → What is the best way to achieve a golden cheese topping?
Bake covered briefly then uncover to allow the mozzarella and Parmesan to bubble and brown evenly.