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 recipe is one I return to whenever I crave comfort food with a taste of Italy. There's something special about the cheesy top and saucy layers that make every bite nostalgic.
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 & Dish:
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch (23x33 cm) baking dish.
- Cook 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 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 (optional). 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 & Cheese:
- 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.
- Finish:
- Let rest for 5 minutes before garnishing with fresh herbs and serving.
Save Baked rigatoni was always a favorite at my family dinners, especially when everyone gathered after a chilly day. My kids love helping layer the pasta and sprinkle on the cheese, making this meal extra meaningful.
Variations
You can substitute turkey or chicken sausage for a lighter version or toss in mushrooms or spinach for added vegetables. Adjust red pepper flakes if you prefer more heat.
Required Tools
Large pot, large skillet, 9x13-inch baking dish, cutting board and knife, wooden spoon, colander, and aluminum foil are necessary for this recipe.
Nutritional Information
Each serving offers about 610 Calories, 27 g Total Fat, 62 g Carbohydrates, and 29 g Protein, making it hearty as both a family meal and for entertaining guests.
Save This rigatoni casserole is sure to please any crowd. Fresh basil on top adds a burst of color and flavor to every serving.
Recipe Questions & Answers
- → How can I adjust the spice level?
Use mild or spicy Italian sausage and adjust red pepper flakes to taste for the desired heat intensity.
- → Can I make this ahead of time?
Yes, prepare the mixture in advance and refrigerate before baking; just add extra baking time if cold from the fridge.
- → What pasta works best for this dish?
Rigatoni is ideal because its ridges hold sauce well, but other sturdy tubular pasta can be used.
- → How can I add more vegetables?
Mix in sautéed mushrooms or spinach along with the bell peppers for extra flavor and nutrition.
- → What cheese complements this dish?
Mozzarella provides melty texture, while Parmesan adds a sharp finish; both combined enhance richness.