Sausage and Peppers Baked Rigatoni

• 1 pound Italian sausage
• 1 large red bell pepper, diced
• 1 large yellow bell pepper, diced
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes
• 1 (16-ounce) package rigatoni
• 2 cups shredded mozzarella cheese
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large skillet, cook the sausage over medium heat until browned, breaking it into crumbles.
3. 3 Add the peppers, onion, and garlic to the skillet; cook until vegetables are tender.
4. 4 Stir in crushed tomatoes, oregano, basil, and red pepper flakes. Simmer for 10 minutes.
5. 5 Meanwhile, cook the rigatoni according to package directions until al dente; drain.
6. 6 Combine the rigatoni with the sausage mixture in a greased 9x13 inch baking dish.
7. 7 Top with mozzarella and Parmesan cheeses.
8. 8 Bake uncovered for 20-25 minutes, until cheese is bubbly and golden.
9. 9 Let stand for 5 minutes before serving.

Equipment

• Large skillet
• 9x13 inch baking dish

Variations

• Add zucchini or mushrooms for extra veggies.
• Top with a layer of ricotta cheese before baking for a richer dish.

Substitutions

• Substitute ground beef or turkey for Italian sausage.
• Use penne or ziti if rigatoni is unavailable.

Pairings

• Garlic bread
• Caesar salad

Nutrition

Tips

• Use turkey sausage for a leaner option.
• For extra flavor, toast the garlic in olive oil before adding to the skillet.

Storage

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

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and bake covered at 350°F for 30 minutes, then uncover and bake another 10 minutes.

Serving Suggestions

• Serve with a side of garlic bread and a fresh green salad.
• Pairs well with a light white wine like Pinot Grigio.

FAQ