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 served this classic dish to my family on a chilly evening, and it quickly became a favorite comfort food that we make regularly.
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
- 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 to 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 and 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.
- Assemble 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 to 15 minutes until bubbly and golden on top.
- Rest and Serve:
- Let rest for 5 minutes before garnishing with fresh herbs and serving.
Save This recipe always brings my family together, filling the kitchen with wonderful aromas and happy conversations around the dinner table.
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), and may contain pork (sausage) Always check sausage and cheese labels for hidden allergens
Nutritional Information
Calories: 610 Total Fat: 27 g Carbohydrates: 62 g Protein: 29 g
Save Enjoy this comforting baked rigatoni as a delicious meal that’s sure to impress your loved ones each time.
Recipe FAQ
- → Can I use a different type of pasta?
Yes, pasta shapes like penne or ziti work well and hold the sauce nicely when baked.
- → How can I make this dish spicier?
Use hot Italian sausage and add extra red pepper flakes to increase heat according to your preference.
- → What are good substitutions for the sausage?
Turkey or chicken sausage can be used for a lighter alternative without sacrificing flavor.
- → Can I add more vegetables?
Yes, sautéed mushrooms or spinach blend well and add extra texture and nutrition.
- → How do I know when the dish is done baking?
Bake until the cheese is melted, bubbly, and golden on top, usually about 30-35 minutes total.
- → What herbs complement this dish best?
Fresh basil or parsley work well as garnishes to enhance the flavors and add brightness.