Pin 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 has been a favorite comfort food in my family for years and always brings everyone to the table with huge smiles.
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
- Step 1:
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch (23x33 cm) baking dish.
- Step 2:
- 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.
- Step 3:
- 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.
- Step 4:
- 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.
- Step 5:
- 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.
- Step 6:
- Return the sausage to the skillet and stir to combine.
- Step 7:
- In a large bowl, toss the cooked rigatoni with the sausage and pepper sauce.
- Step 8:
- 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.
- Step 9:
- Cover loosely with foil and bake for 20 minutes. Remove foil and bake another 10 15 minutes until bubbly and golden on top.
- Step 10:
- Let rest for 5 minutes before garnishing with fresh herbs and serving.
Pin This dish has become a staple for family gatherings, bringing warmth and comfort every time.
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
Pin Serve this hearty casserole warm and enjoy its comforting flavors with loved ones.
Recipe FAQ
- → Can I use a different type of sausage?
Yes, you can substitute with turkey or chicken sausage for a lighter flavor or choose hot Italian sausage for extra spice.
- → How do I prevent rigatoni from overcooking in the oven?
Cook the rigatoni slightly less than al dente before mixing, as it will finish cooking during baking.
- → What vegetables work well with this dish?
Bell peppers and onions are classic, but mushrooms or spinach can add extra flavor and nutrition.
- → Can I prepare this dish in advance?
Yes, assemble it and refrigerate uncovered before baking; add a few extra minutes to the baking time if chilled.
- → What type of cheese is best for topping?
Mozzarella provides creaminess and meltability, while Parmesan adds a savory sharpness; together they create a perfect crust.