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.
I first made this baked rigatoni for a family Sunday supper, and it instantly became a hit with everyone around the table. The combination of gooey cheese, tender pasta, and flavorful sausage brings folks back for seconds every time.
Ingredients
- Rigatoni pasta: 1 pound (450 g)
- Italian sausage (mild or spicy): 1 pound (450 g), casings removed
- Red bell pepper: 1, sliced
- Yellow bell pepper: 1, sliced
- Green bell pepper: 1, sliced
- Yellow onion: 1 medium, diced
- Garlic: 3 cloves, minced
- Crushed tomatoes: 1 can (28 oz / 800 g)
- Tomato paste: 2 tablespoons
- Dried oregano: 1 teaspoon
- Dried basil: 1 teaspoon
- Red pepper flakes (optional): ½ teaspoon
- Salt and freshly ground black pepper: To taste
- Shredded mozzarella cheese: 2 cups (200 g)
- Grated Parmesan cheese: ½ cup (50 g)
- Olive oil: 2 tablespoons
- Fresh basil or parsley (optional): For garnish
Instructions
- Prepare oven and dish:
- 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.
- Brown 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.
- Cook 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.
- Add sausage:
- Return the sausage to the skillet and stir to combine.
- Mix pasta and sauce:
- In a large bowl, toss the cooked rigatoni with the sausage and pepper sauce.
- Assemble 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 minutes until bubbly and golden on top.
- Rest and serve:
- Let rest for 5 minutes before garnishing with fresh herbs and serving.
Save My kids love diving into this casserole on chilly nights, and it's perfect for sharing with extended family at potlucks or holiday gatherings.
Serving & Storage
Serve hot, garnished with fresh basil or parsley if desired. Leftovers keep well in the fridge for up to 4 days and reheat beautifully in the oven or microwave.
Variations
Swap out pork sausage for turkey or chicken for a lighter touch, or mix in sautéed mushrooms and spinach for added veggies and flavor.
Pairing Suggestions
This baked rigatoni pairs perfectly with a green salad, crusty bread, and a glass of Chianti or any medium-bodied red wine.
Save This satisfying dish brings the taste and warmth of Italian-American comfort food to your table. Enjoy with your favorite company and savor every cheesy bite!
Recipe FAQs
- → Can I substitute the Italian sausage?
Yes, turkey or chicken sausage can be used as lighter alternatives without compromising flavor.
- → How do I ensure the rigatoni is perfectly cooked?
Cook the rigatoni until just al dente, about 2 minutes less than package instructions, to avoid overcooking during baking.
- → What can I add to increase the vegetable content?
Sautéed mushrooms or spinach can be incorporated for added nutrition and texture.
- → How can I add more heat to the dish?
Use hot Italian sausage and increase the red pepper flakes to enhance spiciness.
- → What type of cheese works best for topping?
A combination of shredded mozzarella and grated Parmesan creates a rich, golden crust when baked.
- → What wine pairs well with this dish?
Medium-bodied red wines like Chianti or Sangiovese complement the flavors nicely.