Rigatoni tossed with your favorite marinara sauce, Italian sausage, sweet peppers, onions and cheese then baked until hot and bubbly for yummy dinner any night of the week.
Who doesn’t love a big bowl of pasta tossed in a yummy marinara sauce.
I could eat that every night.
Baked Rigatoni is an easy and classic dish. It is combined with another classic dish, Italian Sausage and Peppers that is simmered with diced tomatoes, and onions.
Combining the two into one Baked Rigatoni with Italian Sausage and Peppers casserole is so good! It is perfect for family gatherings, potlucks, or even to make ahead. Make it the night before and after work or school, pop it in the oven until hot and bubbly. Depending on how many you are serving, you can easily divide this in half and freeze it for another night. I am all for doing that. I do that often so I’m not wasting food plus it’s great to have on hand.
This to me is a classic fall dish, perfect for Sunday supper or any fall gathering you may need a yummy dish like this to serve.
This past week I, along with 20 talented food bloggers and Divemex have been having a #PepperParty featuring Bell Peppers. In case you missed it be sure to check out my easy Slow Cooker Chicken Fajitas and my Breakfast Casserolethat also include Divemex Bell Peppers.
“The growers of Divemex specialize in greenhouse grown peppers in state of the art facilities that facilitate the production of the highest quality peppers in some of the safest facilities anywhere. But most importantly, as a Fair Trade Certified company, they have an unwavering commitment to social responsibility that puts workers first.”
You can learn more about Divemex Bell Peppers visiting there website or following them on Facebook.
GIVEAWAY!!
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20 Delicious Bell Pepper Recipes
Roasted Bell Pepper Slow Cooker Soup by Cook the Story
Roasted Red Pepper Hummus Stuffed Peppers by What Jew Wanna Eat
Roasted Red Pepper Ravioli {with Bacon} by Chocolate & Carrots
Roasted Red Pepper Hummus by Frugal Antics of a Harried Homemaker
Texas Caviar by Juanita’s Cocina
Parmesan Soufflé with a Citrus Pepper Sauce by Culinary Adventures with Camilla
Baked Rigatoni with Italian Sausage and Peppers by Mother Thyme
Mini Meatloaf Sandwiches with Roasted Peppers, Caramelized Onions and Mozzarella by Cravings of a Lunatic
Shrimp & Garlic Rice Stuffed Peppers by White Lights on Wednesday
Canned Roasted Red Peppers by Jane’s Adventures in Dinner
Sauteed Bell Pepper Coconut Curry Soup with Coconut Crusted Tilapia by Food Snob 2.0
Steak Fajita Bell Pepper Boats from It’s Yummi!
Balsamic Chicken & Pepper Sandwiches by Mom’s Test Kitchen
Kielbasa with Peppers and Onions by {i love} my disorganized life
Bacon Chili with Peppers by poet in the pantry
Slow Cooker Ropa Vieja by Cooking In Stilettos
Red Pepper Sriracha Quiona Cakes by Quarter Life (Crisis) Cuisine
Peppers Stuffed with Everything Good by Healthy. Delicious.
Bell Pepper Slaw by The Redhead Baker
Crockpot Honey Garlic Chicken and Peppers by Take A Bite Out of Boca
Join us tonight from 8-9pm EST as we conclude the #PepperParty with a PinChatLive. There will be prizes for Divemex Pepper Corers and a subscription to Food Network Magazine. Come to THIS Pinterest Board and answer a question in the comment section for a chance to win! I hope to PinChat with you tonight!
What you need
Rigatoni
Italian Sausage (Pork or Turkey, Mild or Hot)
Bell Peppers
Sweet Onion
Garlic clove
Diced tomatoes
Marinara Sauce
Italian shredded cheese
Parmesan cheese
Step one: Cook rigatoni. Drain and set aside.
Step two: Heat olive oil in a large skillet. Add sausage and cook until browned through.
Step three: Add onions,peppers and garlic and cook until tender.
Step four: Stir in diced tomatoes and heat through.
Step five: Place sausage, peppers and onions in a large bowl and toss with rigatoni,marinara sauce and shredded cheese.
Step six: Pour into a casserole dish and top with cheese. Bake until hot and bubbly.
Ingredients
- 1 pound rigatoni
- 1 tablespoon olive oil
- 1 pound Italian sausage (pork or turkey, mild or hot), cut into bite size pieces
- 2 bell peppers (red, orange or yellow), seeded and sliced
- 1 medium sweet onion, sliced
- 1 garlic clove, minced
- 14.5 ounce can diced or fire roasted tomatoes, undrained
- 24 ounce jar marinara sauce
- 2 cups mozzarella or Italian-style shredded cheese
- 1/4 cup grated Parmesan cheese
- 1 tablespoon parsley flakes for garnish, optional
Instructions
- Cook rigatoni according to package directions. Drain and set aside.
- Preheat oven to 350 degrees.
- In a large skillet heat olive oil over medium heat.
- Add Italian sausage and cook until browned through, about 10 minutes.
- Add in peppers, onions and garlic and cook until tender, about 10 minutes.
- Stir in diced tomatoes and cook until heated through.
- Pour Italian sausage mixture into a large bowl and toss with rigatoni, marinara sauce and 1 1/2 cups shredded cheese.
- Pour mixture into a 9x13 casserole dish. Top with remaining shredded cheese and Parmesan cheese.
- Bake for 25-30 minutes until cheese is melted and bubbly.
- Sprinkle with parsely and serve.
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