Baked rigatoni with sausage and peppers is the Italian-American equivalent of a warm hug in casserole form. It is not fussy, it does not require special technique, and it feeds a crowd with minimal stress. The rigatoni tubes are the right pasta for the job because they trap sauce and melted cheese inside their ridged hollows, giving you flavor in every single bite. Add crumbled Italian sausage for savory depth and sliced bell peppers for a touch of sweetness. You have a dish that works equally well for a Tuesday dinner or a Saturday night with friends. This earned its place in the rotation the first time we made it.
The most important detail in this recipe is undercooking the pasta by two full minutes before it goes in the oven. No shortcuts. The rigatoni finishes cooking in the sauce as it bakes, and if you start with fully cooked pasta, you end up with mush. The red pepper flakes in the sauce add a gentle warmth that rounds out the sweetness of the peppers and the richness of the sausage. If you use an oven-safe skillet, you can go from stovetop to oven without dirtying a separate baking dish, which is the practical shortcut that actually matters on a busy night. This reheats well for lunches, and you can assemble the whole thing a day ahead, refrigerate it, and bake it when you are ready.
Brown the Sausage with Peppers and Onion
Preheat the oven to 400 degrees and cook the rigatoni to 2 minutes shy of al dente. In a large oven-safe skillet or Dutch oven, brown the Italian sausage over medium-high heat, breaking it into crumbles for about 7 minutes. Add the sliced bell peppers and onion, cook 5 minutes, then add the garlic for 30 seconds. The sausage and vegetables build a savory, slightly sweet base for the sauce.
Simmer the Marinara and Toss with the Pasta
Stir in the marinara sauce, chicken broth, Italian seasoning, and red pepper flakes. Simmer for 5 minutes to let the flavors meld. Add the drained rigatoni directly into the skillet and toss to coat. The tubes catch sauce and melted cheese in their hollows, which is why rigatoni is the right shape for this dish. Undercooking the pasta by 2 full minutes is what keeps it from turning to mush once it bakes. It finishes in the oven, and fully cooked pasta turns to mush once baked.
Top with Mozzarella and Bake Until Bubbly
Sprinkle the shredded mozzarella and grated Parmesan over the top and transfer to the oven. Bake for 15 minutes until the cheese is melted and bubbly with golden spots. Garnish with fresh basil and serve straight from the skillet. Using an oven-safe pan means one less dish to wash.
PrintBaked Rigatoni with Sausage and Peppers
- Total Time: 45 minutes
- Yield: 6 servings
Description
Baked rigatoni with sausage and peppers is a feed-a-crowd Italian-American dinner that comes together in one skillet before it hits the oven. Rigatoni tubes catch the sauce and melted cheese in their hollows, sausage adds savory depth, and bell peppers add sweetness.
Ingredients
- 1 lb rigatoni
- 1 lb Italian sausage (hot or sweet), casings removed
- 2 bell peppers (red and yellow), sliced
- 1 medium yellow onion, sliced
- 4 cloves garlic, minced
- 1 jar (24 ounces) marinara sauce
- 1/2 cup chicken broth
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes
- 2 cups shredded mozzarella
- 1/2 cup grated Parmesan
- Fresh basil for garnish
Instructions
- Preheat oven to 400°F. Cook the rigatoni to 2 minutes shy of al dente. Drain.
- Brown the sausage in a large oven-safe skillet or Dutch oven over medium-high heat, breaking into crumbles, about 7 minutes.
- Add the peppers and onion, cook 5 minutes. Add garlic and cook 30 seconds.
- Stir in the marinara, broth, Italian seasoning, and red pepper flakes. Simmer 5 minutes.
- Add the drained rigatoni and toss to coat. Sprinkle mozzarella and Parmesan over the top.
- Transfer to the oven and bake 15 minutes until the cheese is melted and bubbly with golden spots. Garnish with basil.
Notes
- Undercook the pasta by 2 full minutes — it finishes in the sauce and oven. Fully cooked pasta turns to mush once baked.
- Hot Italian sausage gives the dish a kick, but sweet sausage keeps things milder if you’re feeding kids.
- Using an oven-safe skillet means you go from stovetop to oven without transferring to a baking dish — one less thing to wash.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 8
- Sodium: 880
- Fat: 22
- Carbohydrates: 52
- Fiber: 3
- Protein: 30
- Cholesterol: 70
Frequently Asked Questions
Can I substitute any of the main ingredients?
You can make substitutions, but they’ll change the final result. Check the recipe notes for specific suggestions on what works as a replacement. Swapping the sausage for another ground meat works. Leave the fennel, garlic and chili flake as they are, because that is what the dish tastes of.
How long does this keep in the refrigerator?
Yes, this holds up well. Store it in an airtight container in the refrigerator for 3-4 days. Reheat gently and adjust seasoning if needed – sometimes flavors mellow out in the fridge.
What should I serve this with?
It makes 6 servings, and doubles in a larger dish with roughly ten minutes more in the oven.
