Baked Rigatoni with Italian Sausage and Peppers
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8-10 servings
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 9×13 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.