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 baked rigatoni for a casual Sunday dinner and it instantly became a family favorite. We love how the cheesy top and savory sausage bring everyone to the table 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, 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, 1/2 teaspoon red pepper flakes (optional), Salt and freshly ground black pepper, to taste
- Cheeses: 2 cups (200 g) shredded mozzarella cheese, 1/2 cup (50 g) grated Parmesan cheese
- Other: 2 tablespoons olive oil, Fresh basil or parsley, for garnish (optional)
Instructions
- Prep Oven and 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 the sausage, breaking it up with a spoon, and cook until browned, about 5–7 minutes. Remove sausage and set aside on a plate.
- Cook 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 Meat and Sauce:
- Return the sausage to the skillet and stir to combine.
- Toss Pasta and Sauce:
- In a large bowl, toss the cooked rigatoni with the sausage and pepper sauce.
- Layer and Cheese:
- 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.
- Garnish and Serve:
- Let rest for 5 minutes before garnishing with fresh herbs and serving.
Save My kids help with sprinkling cheese on top and everyone waits by the oven for it to get bubbly. We always enjoy leftovers for lunch the next day.
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 (per serving).
Save Serve with salad and crusty bread for a complete meal. Enjoy leftovers warmed up the next day.
Recipe Questions & Answers
- → Can I use different pasta shapes for this dish?
Yes, short tubular pastas like penne or ziti work well and hold the sauce effectively.
- → Is it possible to substitute the sausage with a different meat?
Turkey or chicken sausage can be used for a lighter option without compromising flavor.
- → How do I ensure the pasta doesn’t get mushy when baking?
Cook the rigatoni slightly less than al dente before combining to prevent overcooking during baking.
- → Can I add extra vegetables to this dish?
Yes, sautéed mushrooms or spinach make flavorful additions alongside the bell peppers and onions.
- → What herbs enhance the tomato sauce best?
Dried oregano and basil complement the sauce nicely, while fresh basil or parsley garnish adds brightness.