Baked Rigatoni Sausage Peppers

This bubbling casserole of baked rigatoni layered with juicy sausage and sweet bell peppers is what my family calls cold-weather comfort in a pan. It is the dish I pull out on busy weeknights when friends drop by or when I want something satisfying without fuss. Packed with robust Italian flavors and always a hit at gatherings, this recipe also makes my kitchen smell incredible.

I love how forgiving this meal can be. The first time I cooked it, all I had on hand was spicy sausage and green peppers. Now, my family says my version tastes better than the local trattoria, and everyone fights for leftovers.

Ingredients

• Rigatoni pasta: One pound is the ideal amount for layering and holding onto sauce. Look for bronze cut pasta for the best texture
• Italian sausage: Mild or spicy sausage delivers savory depth. Choose fresh links from a butcher for superior flavor
• Bell peppers: Red yellow and green offer balanced sweetness and color. Pick firm glossy peppers with taut skin
• Yellow onion: Brings a subtle sweetness to the sauce. Select an onion that feels heavy for its size and has no soft spots
• Garlic: Fresh cloves make all the difference for aroma. Choose tight heads with no sprouting
• Crushed tomatoes: A can of quality San Marzano style tomatoes yields a sweeter richer sauce
• Tomato paste: Adds concentrated tomato flavor. Go for double concentrate if possible
• Oregano and basil: Dried herbs infuse classic Italian taste. Fresh can be used for garnish
• Red pepper flakes: If you want gentle heat add just a sprinkle
• Mozzarella cheese: Shredded for gooey topping. Use whole milk mozzarella for best melt
• Parmesan cheese: Grated for nutty richness and a golden crust. Avoid pre shredded for pure flavor
• Olive oil: Supports browning and brings fruitiness. Choose extra virgin for best results
• Fresh basil or parsley: Brightens the final dish. Use tender leaves picked just before serving

Instructions

Prep the Baking Dish:

Lightly grease a nine by thirteen inch baking dish with olive oil to prevent sticking and help crisp the edges

Boil the Pasta:

Bring a large pot of salted water to a boil. Cook rigatoni until just al dente about two minutes less than the package recommends and drain well so it won't become mushy after baking

Brown the Sausage:

Heat two tablespoons olive oil in a large skillet over medium heat. Break sausage into small pieces and cook for five to seven minutes until no pink remains and the edges start to caramelize. Set sausage aside so any excess fat can drain

Sauté the Vegetables:

Using the same skillet add diced onion and sliced peppers. Cook over medium heat for five minutes stirring occasionally until softened. Drop in minced garlic and cook about one minute just until fragrant

Build the Sauce:

Add tomato paste to the pan and stir until it deepens in color about one minute. Add crushed tomatoes dried oregano basil and optional red pepper flakes. Season with salt and freshly ground black pepper. Bring the sauce to a gentle simmer and let it cook for ten minutes stirring occasionally to thicken and meld the flavors

Combine Meat and Sauce:

Return cooked sausage to the pan with the sauce and vegetables. Stir everything thoroughly so sausage is evenly distributed

Mix Pasta and Sauce:

Place drained rigatoni into a large bowl. Pour the sausage and pepper sauce over the pasta using a wooden spoon to toss until every noodle is coated

Layer It Up:

Spoon half of the pasta mixture into the prepared baking dish. Sprinkle half of your mozzarella and Parmesan cheeses over the top. Add the rest of the pasta and finish with remaining cheeses for that irresistible bubbling crust

Bake Until Golden:

Cover the dish loosely with foil and bake at three hundred seventy five degrees Fahrenheit for twenty minutes. Remove foil and bake another ten to fifteen minutes until the cheese is golden and the edges are bubbling

Rest and Garnish:

Let the casserole rest for five minutes so it sets up. Top with fresh basil or parsley just before serving for a hit of freshness

Save to Pinterest

Baked rigatoni is the dish my kids request after long soccer games and my favorite ingredient is the sausage because it transforms everything else. This recipe brings back memories of my grandmother layering noodles for Sunday dinner and the kitchen echoing with laughter.

Storage Tips

Leftovers keep well in an airtight container in the fridge for up to three days. Reheat portions in the oven at three hundred fifty degrees Fahrenheit loosely covered so the cheese melts again and the edges do not dry out. If you have extra sauce separate it and stir in just before reheating for best flavor

Ingredient Substitutions

Turkey or chicken sausage works just as well if you want something lean. You can swap in gluten free rigatoni and lactose free mozzarella if dietary needs call for it. Mushrooms or even spinach can be added for extra veggies without altering the main taste

Serving Suggestions

This dish is hearty by itself but feels even more special with a simple side salad of arugula or baby spinach dressed in lemon and olive oil. Warm garlic bread is classic or serve with roasted balsamic vegetables for an elegant touch

Cultural Notes

Baked pasta casseroles have been a staple in Italian American kitchens for generations. Many communities treat this as a celebratory dish for Sunday suppers weddings or big family parties. Each family puts their spin on the filling and cheese blends so feel free to adapt

Save to Pinterest

This baked rigatoni is a crowd pleaser that makes weeknights or gatherings special. Serve piping hot and savor every cheesy bite with those you love most.

Recipe Questions

→ Can I substitute sausage with another meat?

Yes, turkey or chicken sausage works well for a lighter twist. Try ground beef or plant-based sausage for variation.

→ What cheeses are best for this casserole?

Mozzarella and Parmesan create a gooey top layer. You can add provolone or use part-skim mozzarella for less richness.

→ How can I make this dish spicier?

Use spicy Italian sausage and add extra red pepper flakes to amp up the heat to your taste preference.

→ Are there easy ways to add more vegetables?

Mix in sautéed mushrooms, spinach, or zucchini with the peppers and onions to add flavor and nutrition.

→ What wine pairs best with this meal?

Serve with medium-bodied reds like Chianti or Sangiovese for a classic Italian match.

→ Is this suitable for meal prep?

Yes, assemble ahead and bake when ready to eat. Leftovers keep well in the fridge for several days.