This Easy Cheesy Pasta Bake with Sausage and Peppers is my go-to for hectic weeknights when everyone needs dinner fast and something comforting. I first put this together on a chilly week when I had a hungry family and just a handful of pantry staples: a jar of tomato sauce, roasted red peppers, and a pound of savory sausage. The combination of browned sausage, sweet roasted peppers, and bubbling cheese transforms ordinary rigatoni into something hearty and memorable. It’s the sort of dish that fills the house with irresistible aromas and makes everyone gather around the table—usually with a request for seconds.

What I love most about this meal is how forgiving it is: you can tweak the sausage type, swap cheeses, or adjust the pepper quantity and still end up with a satisfying result. The texture is a beautiful contrast of al dente pasta and melty top layer of mozzarella with crisp browned spots, while the sauce clings to the ridges of rigatoni so every bite has both sauce and cheese. This recipe is ideal for feeding a crowd, sending with guests as a covered dish, or splitting into portions for an easy week of lunches.

Ingredients

• Rigatoni (6 cups): Choose a ridged tubular pasta so the sauce clings to every bite; I use Barilla or De Cecco for reliable al dente texture. Six cups cooked gives eight hearty portions.
• Sausage (1 pound): Sweet or mild Italian sausage works well; for a leaner option choose turkey Italian sausage. Remove casings if using links and brown until fully cooked.
• Shallots (2 large, diced): Shallots add a subtle sweetness and more refined onion flavor than yellow onion; finely dice so they soften quickly with the sausage.
• Roasted red peppers (16 oz jar, drained and diced): Jarred peppers save time and add smoky sweetness—drain well to avoid excess liquid in the bake.
• Pasta sauce (24 oz jar): Use your favorite tomato-based sauce—Marinara or a simple basil tomato sauce. A quality jarred brand is fine; Rao’s or Classico are reliable.
• Parmesan (1/2 cup): Freshly grated Parm enhances umami and helps thicken the sauce; avoid pre-grated powders when possible for best melt and flavor.
• Sugar (1 tbsp, optional): Balances acidity if your sauce tastes bright; add only if needed and taste first.
• Salt and pepper: Season to taste—start light and adjust after tossing pasta with sauce.
• Mozzarella (2 cups shredded): Whole-milk mozzarella melts beautifully; shred from a block for best texture and fewer additives.
• Garnish: Fresh parsley and extra grated cheese for serving. Parsley adds color and a fresh note to cut through richness.

Instructions

Boil the pasta: Fill a 6-quart stockpot with water, bring to a rolling boil, add a generous pinch of salt, and drop in the rigatoni. Cook for 1 minute less than package directions so the pasta finishes cooking in the oven; this prevents a mushy final texture. Drain in a colander but do not rinse—starch helps the sauce adhere—then toss with 1 tablespoon olive oil to keep pieces from sticking. Preheat the oven: Set your oven to 400 degrees F (200 C) so it’s fully heated when the assembled dish goes in. A hot oven encourages nice browning on the mozzarella topping within the 12–18 minute bake time. Brown the sausage: In a 10-inch skillet over medium-high heat, crumble and cook the sausage until juices run clear and edges are browned—about 6 to 8 minutes. Browning adds depth through Maillard reactions; don’t rush this step—well-browned bits boost overall flavor. Sauté shallots and peppers: Add the diced shallots and drained roasted red peppers to the sausage and cook for 2 to 3 minutes until the shallots soften and the peppers warm through. Stir frequently to deglaze the pan with a splash of sauce if needed, scraping up browned bits. Add sauce and seasonings: Pour in the 24 oz of pasta sauce, stir in 1/2 cup grated Parmesan, add optional 1 tablespoon sugar if your sauce is acidic, then season with salt and pepper. Bring the mixture to a gentle boil while stirring for about 2 minutes so flavors meld—then remove from heat. Assemble the bake: Place the cooked rigatoni into a 9 x 13 inch baking pan. Pour the sausage-and-sauce mixture over the pasta and mix thoroughly until the pasta is evenly coated. Taste and adjust seasoning—this is your last chance to balance salt and acidity. Add cheeses and bake: Evenly sprinkle 2 cups shredded mozzarella over the top. Bake in the preheated 400 degrees F oven for 12 to 18 minutes, or until the cheese is fully melted and begins to brown in spots. For extra browning, run under the broiler for 1 to 2 minutes while watching closely. Finish and serve: Remove from the oven, garnish with chopped parsley and extra Parmesan, let rest 5 minutes before serving so the sauce settles. Serve with a big cheesy smile and a simple green salad for contrast.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, wrap the cooled casserole tightly with plastic wrap and aluminum foil before freezing; label with the date and freeze for up to 3 months. When reheating from frozen, thaw overnight in the refrigerator, then bake uncovered at 350 degrees F for 25–35 minutes until heated through. For individual portions, microwave on medium power in 60 second bursts, stirring between intervals to ensure even heating.

Ingredient Substitutions

Swap sweet Italian sausage for spicy sausage if you like heat, or use ground turkey or chicken for a lighter option—add 1 tablespoon olive oil when browning lean proteins to prevent drying. Substitute roasted red peppers with sautéed bell peppers and a pinch of smoked paprika for a similar smoky note. If you need a gluten-free version, use a certified gluten-free rigatoni and check labels for sausage and sauce. For dairy-free, omit mozzarella and parmesan and finish with a dairy-free cheese or a sprinkle of nutritional yeast.

Serving Suggestions

Serve with a crisp green salad dressed in lemon vinaigrette to cut through the richness, and toasted garlic bread or a simple focaccia to sop up extra sauce. Garnish with chopped parsley or basil for a fresh herb contrast. For a heartier meal, pair with roasted Brussels sprouts or a simple steamed vegetable medley. This dish also works well for potlucks—bring it hot from the oven and top with extra cheese for dramatic presentation.

Cultural Background

This casserole is rooted in Italian-American comfort-food traditions where practical, oven-baked dishes combine inexpensive pantry staples to feed families. The use of robust Italian sausage, ridged pasta shapes, and melting cheeses reflects an approach focused on texture and hearty flavors. While not an old-world classic, this style of layered pasta bake has become part of modern home cooking—blending convenience with the flavors of Southern Italy adapted to North American kitchens.

Seasonal Adaptations

In summer, use fresh roasted peppers from the grill and add cherry tomatoes for brightness. In winter, stir in cooked kale or spinach for extra nutrients and color. For holiday gatherings, double the mozzarella and add sliced roasted mushrooms for an earthier profile. Swap in smoked sausage during colder months for a deeper, heartier flavor that pairs well with roasted root vegetables.

Meal Prep Tips

Assemble the casserole up to 24 hours ahead: combine pasta and sauce, cover tightly, and refrigerate. When ready to bake, remove from fridge and allow 20 minutes to come to room temperature, then bake as directed—add 5–8 minutes to bake time if chilled. For freezing, assemble but do not bake; flash freeze uncovered until firm, then wrap and store. When reheating, add 5–10 minutes to the bake time if starting from chilled.

Make this dish your own—double the peppers, swap cheeses, or add extra herbs. Whatever you choose, it’s bound to become a weeknight favorite that brings people together.