Save Pin 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 dish was inspired by family gatherings where everyone craved baked pasta loaded with sausage and peppers. The irresistible aroma alone brings back memories of laughter around the kitchen 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
- Prepare the oven:
- Preheat the oven to 375°F (190°C) and lightly grease a 9x13 inch (23x33 cm) baking dish
- Cook the rigatoni:
- In a large pot of salted boiling water, cook rigatoni until just al dente, about 2 minutes less than package instructions, then drain and set aside
- Brown the sausage:
- Heat olive oil in a large skillet over medium heat, add sausage, break up and cook until browned, about 5–7 minutes, remove and set aside
- Sauté vegetables:
- In the same skillet, add onion and all bell peppers, sauté until softened, about 5 minutes, add garlic and cook for 1 minute
- Make the sauce:
- Stir in tomato paste, crushed tomatoes, oregano, basil, red pepper flakes, salt and pepper, bring to simmer and cook for 10 minutes
- Add sausage back:
- Return cooked sausage to the skillet, stir to combine
- Combine pasta & sauce:
- Toss cooked rigatoni in a large bowl with the sausage and pepper sauce
- Layer in dish:
- Add half of the pasta mixture into baking dish, sprinkle half the mozzarella and Parmesan, repeat with remaining pasta and cheese
- Bake:
- Cover loosely with foil, bake 20 minutes, then remove foil and bake 10–15 minutes until bubbly and golden
- Rest & garnish:
- Let sit for 5 minutes then garnish with fresh herbs before serving
Save Pin This became an instant favorite at our Sunday dinners, especially beloved by my uncle who always went back for seconds. Sharing this casserole together made cold nights feel much warmer.
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
Per serving: 610 calories, 27 g total fat, 62 g carbohydrates, 29 g protein
Save Pin Serve piping hot with fresh basil for a burst of color. Leftovers reheat beautifully for tomorrow's lunch.
Recipe FAQs
- → What type of sausage works best for this dish?
Italian sausage, either mild or spicy, offers authentic flavor. You can also substitute with turkey or chicken sausage for a lighter alternative.
- → Can I prepare the dish ahead of time?
Yes, you can assemble the casserole in advance and refrigerate it before baking. Bake just before serving to maintain freshness and texture.
- → How do I ensure the pasta stays al dente after baking?
Cook the rigatoni slightly less than package instructions so it finishes cooking perfectly during baking without becoming mushy.
- → Are there any suggested vegetable additions?
Sautéed mushrooms or spinach can be added for extra nutrients and depth of flavor.
- → What wine pairs well with this baked rigatoni?
A medium-bodied red wine such as Chianti or Sangiovese complements the rich sausage and tomato sauce beautifully.
- → How do I make the dish spicier?
Use hot Italian sausage and increase red pepper flakes in the sauce to add heat.