Baked Rigatoni with Italian Sausage and Peppers


  • 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


  1. Cook rigatoni according to package directions. Drain and set aside.
  2. Preheat oven to 350 degrees.
  3. In a large skillet heat olive oil over medium heat.
  4. Add Italian sausage and cook until browned through, about 10 minutes.
  5. Add in peppers, onions and garlic and cook until tender, about 10 minutes.
  6. Stir in diced tomatoes and cook until heated through.
  7. Pour Italian sausage mixture into a large bowl and toss with rigatoni, marinara sauce and 1 1/2 cups shredded cheese.
  8. Pour mixture into a 9×13 casserole dish. Top with remaining shredded cheese and Parmesan cheese.
  9. Bake for 25-30 minutes until cheese is melted and bubbly.
  10. Sprinkle with parsely and serve.