Pin 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 for my family: laughter filled the kitchen as the aroma of sausage and peppers mingled with bubbling tomato sauce. It quickly became a requested favorite for weeknight dinners and gatherings alike.
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 Oven & 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 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, add onion and bell peppers. Sauté until softened, about 5 minutes. Add garlic and cook for 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 Sausage & Sauce:
- Return sausage to skillet and stir to combine.
- Toss Pasta:
- In a large bowl, toss cooked rigatoni with sausage and pepper sauce.
- Layer & Cheese:
- Transfer half the pasta mixture to baking dish. Sprinkle with half the mozzarella and Parmesan. Top with remaining pasta and finish with rest of 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 & Serve:
- Let rest for 5 minutes before garnishing with fresh herbs and serving.
Pin This dish has become a Sunday tradition in our household: everyone gathers around the dinner table, eager for their cheesy slice of baked rigatoni straight from the oven. Even picky eaters find something to love in its hearty layers.
Required Tools
Large pot, large skillet, baking dish, cutting board and knife, wooden spoon, colander, and aluminum foil ensure smooth cooking and easy cleanup.
Nutritional Information
Each serving delivers 610 calories, 27 g fat, 62 g carbohydrates, and 29 g protein—filling and satisfying for busy families.
Serving Suggestions
Pair this casserole with a crisp green salad and garlic bread for a complete meal. Try it alongside a medium-bodied red wine such as Chianti for an authentic Italian-American experience.
Pin Bake until the cheese is golden and bubbling for best results. Let the casserole rest before serving so the flavors set beautifully.
Recipe Q&A
- → Can I use a different type of pasta?
Yes, tubular pastas like penne or ziti work well as a substitute, maintaining the dish's texture and sauce retention.
- → How do I make it spicier?
Use hot Italian sausage and increase the amount of red pepper flakes to boost the heat to your preference.
- → Can I prepare this ahead of time?
Yes, assemble the dish up to the baking step and refrigerate. Bake when ready, adding extra baking time if starting chilled.
- → What are good side dishes for this meal?
Light green salads or steamed vegetables balance the rich flavors and can add freshness to the meal.
- → Can I swap sausage for other proteins?
Turkey or chicken sausage are great alternatives for a lighter version, retaining similar flavors and moisture.
