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.
This recipe has been a staple in my household for years & has brought everyone together for cozy weekend meals.
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:
- 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 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 casserole:
- 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 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 around the table especially during chilly weekends.
Serving Suggestions
Pair with a crisp green salad and a medium-bodied red wine such as Chianti or Sangiovese for a complete meal.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month.
Variations
For a vegetarian option replace sausage with sautéed mushrooms and add extra cheese or plant-based alternatives.
Save This baked rigatoni is the perfect comfort food that’s both simple and satisfying.
Recipe FAQ
- → What type of sausage works best for this dish?
Mild or spicy Italian sausage is ideal. You can also substitute turkey or chicken sausage for a lighter option.
- → Can I add more vegetables to this dish?
Yes, sautéed mushrooms or spinach can be added to boost the vegetable content and enhance flavor.
- → How do I prevent the rigatoni from becoming mushy?
Cook the rigatoni just until al dente, usually two minutes less than package instructions, as it will continue cooking in the oven.
- → What is the best way to get a bubbly, golden top?
Cover the dish with foil during the first part of baking to retain moisture, then remove it for the last 10-15 minutes to brown the cheese.
- → Which herbs complement this dish?
Dried oregano and basil are used in the sauce, and fresh basil or parsley make excellent garnishes to enhance aroma and flavor.
- → What wine pairs well with this meal?
A medium-bodied red wine like Chianti or Sangiovese pairs wonderfully with the robust flavors.