Baked Rigatoni with Sausage

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 remember the first time I made this Baked Rigatoni with Sausage & Peppers for a Sunday dinner. The smell of peppers and sausage roasting brought everyone into the kitchen, eager for a taste.

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 The 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.

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 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 The 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.

Toss Pasta With Sauce:

In a large bowl, toss the cooked rigatoni with the sausage and pepper sauce.

Layer And 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.

Serve:

Let rest for 5 minutes before garnishing with fresh herbs and serving.

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This dish is a staple at our family gatherings. Every time it graces our dinner table, someone always asks for the recipe before the night ends.

Required Tools

Large pot, large skillet, 9x13-inch (23x33 cm) baking dish, cutting board and knife, wooden spoon, colander, aluminum foil

Nutritional Information

Calories: 610, Total Fat: 27 g, Carbohydrates: 62 g, Protein: 29 g (per serving)

Notes

Substitute turkey or chicken sausage for a lighter option. Add sautéed mushrooms or spinach for extra vegetables. For a spicier dish, use hot Italian sausage and increase red pepper flakes. Pairs well with a medium-bodied red wine such as Chianti or Sangiovese.

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Enjoy this cozy, cheesy classic straight from the oven. Leftovers taste even better the next day.

Questions & Answers

→ What type of sausage works best?

Mild or spicy Italian sausage complements this dish well; remove casings before cooking for easier browning.

→ Can I use different pasta shapes?

Yes, rigatoni works best to hold the sauce, but penne or ziti can be suitable substitutes.

→ How do I prevent the pasta from overcooking?

Cook rigatoni just until al dente, about 2 minutes less than package instructions, to ensure it holds texture after baking.

→ What are good vegetable additions?

Sautéed mushrooms or spinach can be added for extra flavor and nutrition without overpowering the dish.

→ How should I serve this dish?

Let it rest 5 minutes after baking, then garnish with fresh basil or parsley for bright flavor before serving.