Roasted Red Pepper and Sausage Rigatoni Bake

• 12 oz rigatoni
• 2 tbsp olive oil
• 1 lb Italian sausage (remove casing)
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 cups roasted red peppers (jarred or fresh), chopped
• 1 can (28 oz) crushed tomatoes
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook rigatoni according to package instructions until al dente; drain.
3. 3 In a large skillet, heat olive oil over medium heat. Add sausage and cook until browned, then remove to a plate.
4. 4 In the same skillet, sauté onion and garlic until softened.
5. 5 Add roasted red peppers and crushed tomatoes; simmer for 10 minutes.
6. 6 Stir in oregano and basil.
7. 7 In a greased baking dish, layer half the rigatoni, then half the sausage, and half the sauce. Repeat layers.
8. 8 Dot with ricotta, then sprinkle with mozzarella and Parmesan.
9. 9 Bake uncovered for 25-30 minutes, until bubbly and cheese is golden.
10. 10 Let stand for 5 minutes before serving.

Equipment

• Large skillet
• Baking dish (9x13 inches)
• Oven

Variations

• Add a handful of spinach or kale for extra greens.
• Use penne or fusilli pasta if rigatoni is not available.

Substitutions

• If ricotta is not available, use cottage cheese for a similar texture.
• Substitute mozzarella with provolone for a different flavor profile.

Pairings

• Garlic bread
• Caesar salad

Nutrition

Tips

• For a vegetarian option, substitute sausage with an extra cup of roasted vegetables.
• To make ahead, assemble the bake and refrigerate overnight before baking.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and bake covered at 350°F for 45 minutes, then uncover and bake an additional 15 minutes.

Serving Suggestions

• Serve with a side of garlic bread and a fresh green salad.
• Pair with a glass of robust red wine like a Chianti.

FAQ