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.
This baked rigatoni has become a family favorite, perfect for cozy dinners and easy leftovers.
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
- Step 1:
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch (23x33 cm) baking dish.
- Step 2:
- 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.
- Step 3:
- 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 57 minutes. Remove sausage and set aside on a plate.
- Step 4:
- 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.
- Step 5:
- 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.
- Step 6:
- Return the sausage to the skillet and stir to combine.
- Step 7:
- In a large bowl, toss the cooked rigatoni with the sausage and pepper sauce.
- Step 8:
- 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.
- Step 9:
- Cover loosely with foil and bake for 20 minutes. Remove foil and bake another 1015 minutes until bubbly and golden on top.
- Step 10:
- Let rest for 5 minutes before garnishing with fresh herbs and serving.
Save We always enjoy this recipe during family gatherings, sharing generous portions and great conversations.
Notes
Pairs well with a medium-bodied red wine such as Chianti or Sangiovese
Required Tools
Large pot , Large skillet , 9x13-inch (23x33 cm) baking dish , Cutting board and knife , Wooden spoon , Colander , Aluminum foil
Nutritional Information
Calories: 610 , Total Fat: 27 g , Carbohydrates: 62 g , Protein: 29 g
Save This baked rigatoni is sure to become a staple in your meal rotation thanks to its easy prep and comforting flavors
Recipe FAQ
- → How do I prevent the rigatoni from overcooking?
Cook rigatoni until just al dente, about 2 minutes less than package instructions, as it will continue cooking in the oven baking step.
- → Can I use other types of sausage?
Yes, turkey or chicken sausage can be substituted for a lighter flavor without compromising the dish’s richness.
- → What can I add to increase vegetable content?
Consider adding sautéed mushrooms or spinach for extra nutrients and texture.
- → How spicy is this dish and can it be adjusted?
It has mild heat, but adding red pepper flakes or using hot Italian sausage increases spice levels to your preference.
- → What wine pairs well with this baked pasta?
A medium-bodied red such as Chianti or Sangiovese complements the savory and tomato-rich layers beautifully.
- → How should leftovers be stored?
Store leftovers in an airtight container in the refrigerator for up to 3 days, and reheat thoroughly before serving.