Baked Rigatoni Sausage Peppers (Printable version)

Hearty rigatoni with sausage, peppers, and cheese creates comforting baked Italian-American flavor for family dinners.

# What You'll Need:

→ Pasta

01 - 1 pound rigatoni

→ Meats

02 - 1 pound Italian sausage, casings removed

→ Vegetables

03 - 1 red bell pepper, sliced
04 - 1 yellow bell pepper, sliced
05 - 1 green bell pepper, sliced
06 - 1 medium yellow onion, diced
07 - 3 cloves garlic, minced

→ Sauce

08 - 1 can (28 ounces) crushed tomatoes
09 - 2 tablespoons tomato paste
10 - 1 teaspoon dried oregano
11 - 1 teaspoon dried basil
12 - 1/2 teaspoon red pepper flakes
13 - Salt and freshly ground black pepper, to taste

→ Cheeses

14 - 2 cups shredded mozzarella cheese
15 - 1/2 cup grated Parmesan cheese

→ Other

16 - 2 tablespoons olive oil
17 - Fresh basil or parsley, for garnish

# Directions:

01 - Preheat the oven to 375 degrees Fahrenheit. Lightly grease a 9x13-inch baking dish.
02 - Bring a large pot of salted water to a boil. Add rigatoni and cook until just al dente, about 2 minutes less than package directions. Drain and set aside.
03 - Heat olive oil in a large skillet over medium heat. Add Italian sausage, breaking it up with a spoon, and cook until browned, about 5 to 7 minutes. Transfer cooked sausage to a plate.
04 - In the same skillet, add onion and bell peppers. Sauté until softened, about 5 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
05 - Stir in tomato paste, crushed tomatoes, dried oregano, dried basil, and red pepper flakes. Season with salt and freshly ground black pepper. Bring to a simmer and cook for 10 minutes.
06 - Return cooked sausage to the skillet, mixing thoroughly into the sauce.
07 - In a large bowl, combine the cooked rigatoni with sausage and pepper sauce until well incorporated.
08 - Spread half the pasta mixture in the prepared baking dish. Sprinkle with half the mozzarella and Parmesan cheese. Top with the remaining pasta and finish with the remaining mozzarella and Parmesan.
09 - Cover loosely with aluminum foil and bake for 20 minutes. Remove foil and bake for an additional 10 to 15 minutes until the casserole is bubbly and golden.
10 - Allow the casserole to rest for 5 minutes before garnishing with fresh basil or parsley. Serve warm.

# Expert advice:

01 -
  • Uses everyday pantry items and fresh vegetables
  • Crowd pleasing and kid friendly
  • Perfect for prepping ahead or freezing for later
02 -
  • High in protein from sausage and cheese
  • A complete meal in one pan
  • Easy to double for parties
03 -
  • When browning sausage let it sit undisturbed for a minute or two at a time to get crispy edges
  • If you want extra gooey cheese add a few dollops of ricotta between layers
  • Do not skip sautéing the tomato paste as it is the key to deep rich sauce flavor
  • Letting the baked casserole rest before slicing makes for cleaner servings every time

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