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 to bring some Italian-American flavors to our weeknight meals. It always brings everyone to the table eagerly, especially when the cheesy top starts bubbling.
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
- Prepare 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.
- Sauté 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 to 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 sausage and sauce:
- Return the sausage to the skillet and stir to combine.
- Toss pasta with sauce:
- In a large bowl, toss the cooked rigatoni with the sausage and pepper sauce.
- Layer and add 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 to 15 minutes until bubbly and golden on top.
- Serve:
- Let rest for 5 minutes before garnishing with fresh herbs and serving.
Save This dish disappears quickly at family gatherings, whether it's a casual Sunday supper or a holiday. Everyone loves the way the cheese stretches as you spoon it out.
Required Tools
Large pot, large skillet, 9x13-inch (23x33 cm) baking dish, cutting board and knife, wooden spoon, colander, aluminum foil
Allergen Information
Baked rigatoni contains gluten and dairy and is not vegetarian. Verify ingredients if allergies are a concern.
Nutritional Information (per serving)
Calories: 610, Total Fat: 27 g, Carbohydrates: 62 g, Protein: 29 g
Save Give it a sprinkle of fresh herbs just before serving for a fresh finish. Leftovers are even better the next day.
Kitchen Guide
- → Can I use turkey or chicken sausage instead?
Yes, turkey or chicken sausage can be substituted for a lighter dish while maintaining great flavor.
- → What type of pasta works best with this dish?
Rigatoni is ideal as its ridges hold sauce well, but other tubular pastas like penne or ziti can be used.
- → Can I add more vegetables to the bake?
Sautéed mushrooms, spinach, or extra bell peppers can be added to enhance both flavor and nutrition.
- → How can I make the dish spicier?
Using hot Italian sausage and increasing red pepper flakes in the sauce will add extra heat.
- → What is the best oven temperature for baking this dish?
Preheat to 375°F (190°C) to ensure even baking and a golden, bubbly cheese topping.
- → Can leftovers be stored and reheated safely?
Yes, store leftovers in an airtight container in the refrigerator and reheat in the oven for best texture.