Baked Rigatoni Sausage Peppers

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.

I first made this for a Sunday family dinner and it quickly became a requested favorite. The combination of tender pasta, smoky sausage, and sweet peppers bubbling under cheese is pure comfort food.

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

Prep Oven and Dish:

Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch (23x33 cm) baking dish.

Cook Pasta:

Boil rigatoni in a large pot of salted water until just al dente, about 2 minutes less than package instructions. Drain and set aside.

Sauté Sausage:

Heat olive oil in a large skillet over medium heat. Add sausage, break it up, and cook until browned and cooked through, about 5 minutes. Remove and set aside.

Sauté Vegetables:

In the same skillet, cook onion and bell peppers until soft, about 5 minutes. Add garlic and cook for 1 minute.

Make Sauce:

Stir in tomato paste, crushed tomatoes, oregano, basil, and red pepper flakes. Season with salt and pepper. Simmer for 10 minutes.

Combine Sausage:

Return sausage to skillet and stir to combine.

Mix Pasta and Sauce:

Toss rigatoni with sausage and pepper sauce in a large bowl.

Assemble:

Layer half the pasta mixture in baking dish, top with half the mozzarella and Parmesan. Add remaining pasta and cheeses.

Bake:

Cover loosely with foil and bake for 20 minutes. Remove foil, bake another 10 minutes until golden and bubbly.

Rest and Serve:

Let rest 5 minutes before garnishing with fresh herbs and serving.

Save

This casserole brings back memories of everyone gathering in the kitchen, sneaking bits of melted cheese before dinner was set on the table.

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: Calories 610, Total Fat 27 g, Carbohydrates 62 g, Protein 29 g

Save

Enjoy this rigatoni straight from the oven while the cheese is molten and golden. It tastes even better as leftovers the next day!

Recipe FAQ

→ Can I use turkey or chicken sausage instead of pork?

Yes, substituting turkey or chicken sausage offers a lighter alternative while maintaining flavor.

→ How do I prevent the pasta from becoming mushy when baking?

Cook rigatoni just shy of al dente and drain well before mixing with the sauce and baking to retain a firm texture.

→ Can I add other vegetables to this dish?

Sautéed mushrooms or spinach work well as additions, enhancing both flavor and nutrition.

→ What cheese types are best for topping baked dishes like this?

Mozzarella provides meltiness while Parmesan adds a savory sharpness, creating a rich cheesy crust.

→ Is this dish suitable for spicy food lovers?

Using hot Italian sausage and increasing red pepper flakes will give the dish a pleasant, warming heat.

→ What wine pairs nicely with this dish?

Medium-bodied reds such as Chianti or Sangiovese complement the flavors beautifully.