Classic baked rigatoni layered with sausage, sweet peppers, tomato sauce, and melted mozzarella cheese.
# What you'll need:
→ Pasta
01 - 1 pound rigatoni
→ Meats
02 - 1 pound Italian sausage (mild or spicy), casings removed
→ Vegetables
03 - 1 red bell pepper, sliced
04 - 1 yellow bell pepper, sliced
05 - 1 green bell pepper, sliced
06 - 1 medium yellow onion, diced
07 - 3 cloves garlic, minced
→ Sauce
08 - 1 can (28 oz) crushed tomatoes
09 - 2 tablespoons tomato paste
10 - 1 teaspoon dried oregano
11 - 1 teaspoon dried basil
12 - ½ teaspoon red pepper flakes (optional)
13 - Salt and freshly ground black pepper, to taste
→ Cheeses
14 - 2 cups shredded mozzarella cheese
15 - ½ cup grated Parmesan cheese
→ Other
16 - 2 tablespoons olive oil
17 - Fresh basil or parsley, for garnish (optional)
# Method:
01 - Preheat the oven to 375°F and lightly grease a 9x13-inch baking dish.
02 - Boil salted water in a large pot and cook rigatoni until just al dente, approximately 2 minutes less than package directions. Drain and set aside.
03 - Heat olive oil in a large skillet over medium heat. Add sausage, breaking it apart, and cook until browned, about 5 to 7 minutes. Remove sausage and set aside.
04 - In the same skillet, add diced onion and sliced bell peppers; sauté until softened, roughly 5 minutes. Add minced garlic and cook for 1 minute until fragrant.
05 - Stir in tomato paste, crushed tomatoes, oregano, basil, and optional red pepper flakes. Season with salt and pepper, bring to a simmer, and cook for 10 minutes.
06 - Return browned sausage to the skillet and mix thoroughly with the sauce.
07 - In a large bowl, combine cooked rigatoni with the sausage and pepper sauce mixture.
08 - Place half of the pasta mixture into the prepared baking dish. Sprinkle half of the mozzarella and Parmesan cheeses over it. Layer with the remaining pasta and top with the remaining cheeses.
09 - Cover loosely with aluminum foil and bake for 20 minutes. Remove foil and bake an additional 10 to 15 minutes until bubbly and golden on top.
10 - Allow the dish to rest for 5 minutes before garnishing with fresh basil or parsley and serving.
