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 dish became a weeknight staple in my kitchen after a visit to Little Italy in New York City. The combination of sausage and peppers reminded me of classic street food flavors, but baked with pasta and cheese it turns into a crowd-pleasing casserole everyone loves.
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
- Prepare the baking dish:
- Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch (23x33 cm) baking dish.
- Cook the rigatoni:
- Boil rigatoni pasta in salted water until just al dente, about 2 minutes less than package instructions. Drain and set aside.
- Brown the sausage:
- Heat olive oil in a large skillet over medium heat. Add sausage, break up and cook until browned, about 5 minutes. Remove sausage and set aside.
- Sauté vegetables:
- In the same skillet, add onion and bell peppers. Sauté until softened, about 5 minutes. Add garlic and cook for 1 minute.
- Make the sauce:
- Stir in tomato paste, crushed tomatoes, oregano, basil, and red pepper flakes. Season and simmer for 10 minutes.
- Combine sausage and sauce:
- Return sausage to the skillet and stir together.
- Toss pasta and sauce:
- In a large bowl, mix cooked rigatoni with sausage and pepper sauce.
- Layer and add cheese:
- Transfer half of mixture to baking dish, sprinkle with half of mozzarella and Parmesan. Top with remaining pasta, finish with rest of cheese.
- Bake:
- Cover loosely with foil, bake for 20 minutes. Remove foil, bake another 10 minutes until bubbly and golden.
- Rest and garnish:
- Let rest for 5 minutes, garnish with fresh herbs as desired.
Save This baked rigatoni was a hit at our family Sunday dinner, enjoyed by kids and grown-ups alike. Everyone had seconds!
Required Tools
Large pot, large skillet, 9x13-inch (23x33 cm) baking dish, cutting board and knife, wooden spoon, colander, aluminum foil
Nutritional Information (per serving)
Calories: 610, Total Fat: 27 g, Carbohydrates: 62 g, Protein: 29 g
Helpful Notes
Substitute turkey or chicken sausage for a lighter option. Add sautéed mushrooms or spinach for extra vegetables. For spicier flavor, use hot Italian sausage and more red pepper flakes. Pair with a medium-bodied red wine.
Save Serve hot and enjoy the classic combination of sausage and peppers with gooey cheese. This dish makes excellent leftovers, too.
Kitchen Guide
- → What type of sausage works best?
Italian sausage, either mild or spicy, adds a robust flavor and pairs well with the peppers and tomato sauce.
- → Can I use other pasta shapes?
Yes, tubular pasta like penne or ziti can be substituted for rigatoni with similar results.
- → How do I ensure the pasta holds firm after baking?
Cooking the pasta slightly under al dente prevents it from becoming mushy once baked.
- → What can I add for extra veggies?
Sautéed mushrooms or fresh spinach can be incorporated for added texture and nutrition.
- → How to make this dish spicier?
Use hot Italian sausage and increase the amount of red pepper flakes in the sauce.