Pin it 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 become a family favorite for gatherings and weeknight dinners alike, bringing flavors of Italy straight to our table.
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:
- 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.
- 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 and sauce:
- In a large bowl, toss the cooked rigatoni with the sausage and pepper sauce.
- Layer 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 to 15 minutes until bubbly and golden on top.
- Rest and serve:
- Let rest for 5 minutes before garnishing with fresh herbs and serving.
Pin it Making this dish brings back warm family memories as we gather around the table sharing stories and laughter.
Serving Suggestions
Serve with a crisp green salad and a glass of medium-bodied red wine like Chianti or Sangiovese.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
Variations
Use hot Italian sausage for a spicier kick or add extra cheese varieties like provolone or fontina for richness.
Pin it This baked rigatoni recipe guarantees a comforting and delicious meal that’s perfect for any occasion.
Common Questions
- → How do I prevent rigatoni from overcooking?
Cook rigatoni until just al dente, about 2 minutes less than package instructions, as it will continue to bake in the oven.
- → Can I use different types of sausage?
Yes, turkey or chicken sausage make lighter alternatives, and hot Italian sausage adds extra spice to the dish.
- → Which cheeses work best for baking?
Mozzarella provides a creamy melt while Parmesan adds a sharp, nutty finish that browns nicely during baking.
- → What peppers are recommended for this dish?
Using a mix of red, yellow, and green bell peppers offers a balance of sweetness and color contrast.
- → Can I add extra vegetables?
Sautéed mushrooms or spinach can be incorporated for added texture and nutrition without overpowering the flavors.