Save to Pinterest 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 cozy baked rigatoni is a family favorite that I have enjoyed making for years, bringing comfort and joy to our dinner 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
- Preheat oven:
- 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
- Cook 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 7 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 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 and sauce:
- Return the sausage to the skillet and stir to combine
- Toss 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 15 minutes until bubbly and golden on top
- Rest and serve:
- Let rest for 5 minutes before garnishing with fresh herbs and serving
Save to Pinterest This dish is perfect for family dinners when everyone gathers around to enjoy comfort food that fills the home with warmth and happiness.
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
Calories 610, Total Fat 27 g, Carbohydrates 62 g, Protein 29 g
Save to Pinterest This baked rigatoni is sure to become a staple in your recipe collection thanks to its bold flavors and easy preparation.
Recipe FAQs
- → Can I use a different type of pasta?
Yes, penne or ziti can substitute rigatoni well, holding sauce and flavors effectively.
- → How do I prevent the pasta from becoming mushy when baking?
Cook the pasta slightly less than al dente to ensure it finishes cooking perfectly in the oven without becoming soft.
- → What type of sausage works best?
Italian sausage, mild or spicy, adds authentic flavor. For a lighter option, turkey or chicken sausage can be used.
- → Can I prepare this dish ahead of time?
Yes, you can assemble the dish and refrigerate it before baking. Bake just before serving for best results.
- → Which cheeses are recommended for the topping?
A combination of shredded mozzarella and grated Parmesan creates a rich, melted cheese topping with depth of flavor.
- → Are there any good wine pairings?
This rich casserole pairs nicely with medium-bodied red wines like Chianti or Sangiovese.