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 made this baked rigatoni on a chilly Sunday for family dinner. The flavors reminded me of classic Italian comfort food, and everyone went back 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
- Vegetables: 1 yellow bell pepper, sliced
- Vegetables: 1 green bell pepper, sliced
- Vegetables: 1 medium yellow onion, diced
- Vegetables: 3 cloves garlic, minced
- Sauce: 1 can (28 oz / 800 g) crushed tomatoes
- Sauce: 2 tablespoons tomato paste
- Sauce: 1 teaspoon dried oregano
- Sauce: 1 teaspoon dried basil
- Sauce: ½ teaspoon red pepper flakes (optional)
- Sauce: Salt and freshly ground black pepper, to taste
- Cheeses: 2 cups (200 g) shredded mozzarella cheese
- Cheeses: ½ cup (50 g) grated Parmesan cheese
- Other: 2 tablespoons olive oil
- Other: Fresh basil or parsley, for garnish (optional)
Instructions
- Prep the baking dish:
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch (23x33 cm) baking dish.
- Cook the pasta:
- Boil rigatoni in a pot of 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 a spoon, and cook until browned, about 5 minutes. Remove and set aside.
- Sauté vegetables:
- In the same skillet, cook onion and bell peppers until softened, about 5 minutes. Add garlic and cook for 1 minute.
- Make the sauce:
- Stir in tomato paste, crushed tomatoes, oregano, basil, and red pepper flakes. Season with salt and pepper. Simmer for 10 minutes.
- Combine sausage and sauce:
- Return the cooked sausage to the skillet and mix to combine.
- Mix pasta and sauce:
- Toss rigatoni with sausage and pepper sauce in a large bowl.
- Assemble casserole:
- Spread half of pasta mixture in prepared dish. Top with half the mozzarella and Parmesan. Add remaining pasta and finish with the rest of the cheese.
- Bake:
- Cover loosely with foil. Bake for 20 minutes, then remove foil and bake 10 minutes more until bubbly and golden.
- Rest and garnish:
- Let rest for 5 minutes. Garnish with fresh herbs if desired, and serve.
Save Sharing this dish with my family always fills the house with savory aromas and brings everyone together around the table.
Required Tools
Large pot, large skillet, baking dish, cutting board, knife, wooden spoon, colander, and 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
Per serving: 610 calories, 27 g total fat, 62 g carbohydrates, 29 g protein.
Save This casserole is perfect for busy weeknights or potlucks. Enjoy every cheesy bite straight from the oven.
Cooking Questions
- → Can turkey or chicken sausage be used?
Yes, turkey or chicken sausage provides a lighter alternative without compromising on flavor.
- → What cheese works best for topping?
Mozzarella and Parmesan create a classic melty, golden crust, but provolone or fontina may also be used.
- → How can I increase vegetable content?
Add sautéed mushrooms or fresh spinach for added flavor, color, and nutrition.
- → Is this dish suitable for meal prep?
Yes, assemble in advance and bake when ready to serve, or reheat leftovers for easy lunches.
- → What wine pairs well with this casserole?
Medium-bodied reds like Chianti or Sangiovese balance the richness and complement the flavors nicely.
- → Can gluten-free pasta be substituted?
Gluten-free rigatoni is a suitable swap for dietary needs—just monitor for doneness during boiling.