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.
My family looks forward to baked rigatoni night. I love watching everyone help themselves to generous portions and seeing how excited they get when the golden cheese stretches from the pan with every scoop.
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 & Preheat:
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch (23x33 cm) baking dish.
- Cook the Rigatoni:
- 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 the 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 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 the 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 & Sauce:
- Return the sausage to the skillet and stir to combine.
- Toss Pasta:
- In a large bowl, toss the cooked rigatoni with the sausage and pepper sauce.
- Layer & Top:
- 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 minutes until bubbly and golden on top.
- Rest & Serve:
- Let rest for 5 minutes before garnishing with fresh herbs and serving.
Save My kids like sprinkling extra Parmesan on top and racing to get the crispiest cheesy corners from the pan.
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). Check packaged ingredients as brands vary.
Nutritional Information
Calories per serving: 610. Total fat: 27 g. Carbohydrates: 62 g. Protein: 29 g.
Save This baked rigatoni is perfect for feeding a crowd and tastes even better as leftovers.
Recipe FAQ
- → How do I prevent rigatoni from becoming mushy?
Cook the rigatoni until just al dente, about 2 minutes less than package instructions, then drain and rinse with cool water to stop cooking before baking.
- → Can I use different types of sausage?
Yes, mild or spicy Italian sausage works well. For a lighter option, turkey or chicken sausage can be substituted without losing flavor.
- → What is the best way to sauté the peppers and onions?
Use olive oil over medium heat and cook until softened but still slightly crisp, about 5 minutes, to retain their sweetness and texture.
- → How long should the casserole rest after baking?
Allowing it to rest for about 5 minutes helps the cheese set slightly, making it easier to serve and enhancing the flavors.
- → What wines pair well with this dish?
Medium-bodied reds like Chianti or Sangiovese complement the savory sausage and rich tomato sauce beautifully.
- → Can I add extra vegetables?
Yes, sautéed mushrooms or spinach can be added for extra flavor and nutrition without overwhelming the dish.