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.
The first time I made this baked rigatoni, my kitchen filled with the delicious aroma of bubbling cheese and zesty tomato sauce. It instantly reminded me of Sunday family dinners where everyone gathered around the table, eager to dig in.
Ingredients
- Rigatoni pasta: 1 pound (450 g)
- Italian sausage (mild or spicy): 1 pound (450 g), casings removed
- Red bell pepper: 1, sliced
- Yellow bell pepper: 1, sliced
- Green bell pepper: 1, 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 (optional): ½ teaspoon
- Salt and freshly ground black pepper: to taste
- Shredded mozzarella cheese: 2 cups (200 g)
- Grated Parmesan cheese: ½ cup (50 g)
- Olive oil: 2 tablespoons
- Fresh basil or parsley (optional): for garnish
Instructions
- Prep the oven and pan:
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch (23x33 cm) baking dish.
- Cook the pasta:
- Boil the rigatoni in salted water until just al dente, about 2 minutes less than package directions. Drain and set aside.
- Brown the sausage:
- Heat olive oil in a large skillet over medium heat. Add sausage, break up with spoon, and cook until browned, about 5 minutes. Remove to a plate.
- Sauté the vegetables:
- In the same skillet, sauté onion and bell peppers until softened, about 5 minutes. Add garlic, cooking 1 minute until fragrant.
- Make the sauce:
- Stir in tomato paste, crushed tomatoes, oregano, basil, red pepper flakes, salt, and pepper. Simmer for 10 minutes.
- Combine sausage & sauce:
- Return sausage to skillet and stir to blend.
- Toss pasta with sauce:
- In a large bowl, mix cooked rigatoni with the sausage-pepper sauce.
- Layer & cheese:
- Spread half of pasta in baking dish, sprinkle half the mozzarella and Parmesan, layer with remaining pasta and top with rest of cheese.
- Bake:
- Cover with foil, bake 20 minutes, then remove foil and bake 10 to 15 more minutes until bubbly and golden.
- Rest & serve:
- Let rest 5 minutes before adding fresh herbs and serving.
Save This recipe became an instant family favorite—watching everyone argue for the crispy, cheesy corner pieces always makes me smile.
Make Ahead & Storage
You can assemble the dish a day in advance, cover, and refrigerate. When ready to bake, add 10 extra minutes of baking time straight from the fridge. Leftovers keep well for up to 3 days in an airtight container in the refrigerator.
Variations
Try turkey or chicken sausage for a lighter touch, or add mushrooms and spinach to bulk up the veggies. Adjust the amount of red pepper flakes or choose spicy sausage if you like more heat.
Serving Suggestions
Serve with a simple green salad and warm bread to soak up the sauce. This dish pairs perfectly with a medium-bodied red wine like Chianti or Sangiovese.
Save This easy casserole brings everyone together over a comforting meal. Your table will be filled with happy faces and hearty appetites.
Kitchen Tips & Answers
- → Can I use different pasta types for this dish?
Yes, short tubular pasta like penne or ziti can be used in place of rigatoni while maintaining the dish’s texture and ability to hold sauce.
- → What are good alternatives to Italian sausage?
Turkey or chicken sausage can be substituted for a lighter option. Adjust seasoning accordingly if using milder varieties.
- → How can I make the dish spicier?
Use hot Italian sausage and increase the amount of red pepper flakes to boost the heat to your liking.
- → Can extra vegetables be added to this meal?
Sautéed mushrooms, spinach, or zucchini can be added for additional flavor and nutrition without overpowering the core ingredients.
- → What wine pairs well with this baked dish?
A medium-bodied red wine like Chianti or Sangiovese complements the savory sausage and tangy tomato sauce beautifully.
- → How do I ensure the pasta remains al dente?
Cook the pasta a couple of minutes less than package instructions before baking to prevent it from becoming overly soft in the final dish.