This Easy Cheesy Pasta Bake with Sausage and Peppers is one of those dishes I turn to when the week has been long and the fridge needs comforting. I first made this on a rainy Saturday evening when I had a pound of sweet Italian sausage and a jar of roasted peppers left over from a picnic. The combination of browned sausage, lightly sweet roasted peppers and a generous blanket of mozzarella created a perfect one-pan comfort meal that disappeared within minutes. It’s the kind of recipe that fills the kitchen with warm, savory aromas and prompts everyone to gather around the table without fuss.

What makes this especially useful is how forgiving it is: you can shorten the prep, swap ingredients based on what’s on hand, and still end up with a satisfying main that stretches to feed family or friends. Texturally it balances al dente pasta with a rich, saucy interior and a stretchy, browned cheese topping — the contrast between the tender rigatoni and the crisp, caramelized cheese edge is what gives it that irresistible homey appeal. I often double the batch for leftovers because it reheats beautifully and even tastes better the next day.

Ingredients

• Rigatoni (6 cups dry): Look for a quality brand like Barilla or De Cecco; dry rigatoni holds sauce well in its ridges and tubes. Measure by volume—6 cups dry is a generous amount that yields about 8 hearty portions once mixed.
• Sausage (1 pound): Sweet or mild Italian sausage links work best—remove casings and crumble as they brown. I prefer brands with natural casings for texture and flavor; pork delivers the most traditional taste, but turkey sausage is a lighter option.
• Shallots (2 large, diced): Shallots give a gentle onion sweetness and melt into the sauce; if you can’t find them, use 1 small yellow onion finely diced.
• Roasted red peppers (16 ounces jar, drained & diced): These add a smoky-sweet lift and pleasant color. Look for jarred peppers packed in water or oil—drain well to avoid watering down the sauce.
• Pasta sauce (24 ounces): Use your favorite jarred marinara or a chunky tomato sauce; brands like Rao’s or San Marzano-style sauces give a good, balanced base without extra work.
• Parmesan cheese (1/2 cup, grated): Freshly grated Parmigiano-Reggiano adds salty depth. Avoid pre-grated powders when possible—grating fresh from a wedge makes a noticeable difference.
• Sugar (1 tablespoon, optional): Helps balance acidity in some jarred sauces—add only if the sauce tastes bright or tangy.
• Salt and freshly ground black pepper: Season to taste; remember the sausage and Parmesan are salty, so start light and adjust after combining.
• Mozzarella cheese (2 cups, shredded): Whole-milk mozzarella melts best for that gooey, stretchy finish. For a richer top, use part fresh mozzarella and part low-moisture shredded.
• Olive oil (1 tablespoon): Used to toss the drained pasta so it doesn’t stick before baking.
• Garnish: Fresh parsley and extra grated Parmesan for serving—bright green parsley adds color and a peppery finish.

Instructions

Cook the pasta: Fill a 6-quart stockpot with water and bring to a vigorous boil. Add 1–2 tablespoons salt, then add rigatoni and cook for 1 minute less than the package directions so the pasta remains slightly underdone. Drain in a colander but do not rinse; toss immediately with 1 tablespoon olive oil to prevent sticking and set aside. Preheat the oven: Set the oven to 400°F (204°C) so it reaches temperature while you finish the stovetop components. A hot oven encourages a bubbly, browned cheese finish in 12–18 minutes. Brown the sausage: Heat a 10-inch skillet over medium-high heat and add the sausage (removed from casings if necessary). Break it up with a wooden spoon and cook until browned and juices run clear, about 6–8 minutes. Drain excess fat if there's an abundance to avoid a greasy bake. Sauté shallots and peppers: Add diced shallots to the skillet with the sausage and sauté 1–2 minutes until softened. Stir in the diced roasted red peppers and cook another 2–3 minutes to warm through and marry the flavors. Finish the sauce: Pour the 24-ounce jar of pasta sauce into the skillet with the sausage and vegetables. Stir in the grated Parmesan, optional sugar, and season with salt and pepper. Bring the mixture to a gentle boil, stirring occasionally, then remove from heat. Assemble and bake: Transfer the cooked rigatoni into a 9 x 13-inch baking pan. Pour the sausage-and-pepper sauce over the pasta and mix thoroughly until evenly combined. Sprinkle 2 cups shredded mozzarella over the top in an even layer. Bake in the preheated 400°F oven for 12–18 minutes, until the cheese is melted and beginning to brown at the edges. For a golden crust, finish with 1–2 minutes under the broiler—watch carefully. Rest and serve: Remove from oven and let rest 5 minutes to set slightly. Garnish with chopped parsley and extra grated Parmesan, then serve with a big cheesy smile.

Storage Tips

Store cooled leftovers in airtight containers and refrigerate within two hours of baking to maintain quality and safety. Use shallow containers to cool faster and keep the texture stable. Refrigerated portions are best eaten within four days; to freeze, wrap the pan tightly with plastic and foil or use freezer-safe containers and label with the date—frozen portions maintain best quality for up to three months. Reheat in a 350°F oven covered for 15–20 minutes from chilled, or microwave single servings in 60–90 second bursts until warmed through.

Ingredient Substitutions

Swap the pork sausage for turkey or chicken sausage to reduce fat, or choose a plant-based crumbled sausage for a vegetarian option (note: omit sausage for true vegetarian). Use penne or ziti if rigatoni isn’t available; whole-wheat pasta increases fiber but may need a minute less cooking time. Replace mozzarella with provolone or fontina for a different melt quality, and use nutritional yeast plus a dairy-free cheese for a dairy-free adaptation. When substituting, keep an eye on moisture—roasted peppers packed in oil may require draining more thoroughly.

Serving Suggestions

Serve slices with a bright green salad dressed in a simple lemon vinaigrette to cut through the richness, or accompany with roasted broccoli or a garlicky sauté of spinach. For a heartier meal, offer crusty bread for sopping up sauce and a chilled glass of medium-bodied red wine like Chianti or Sangiovese. Garnish with fresh parsley or basil leaves and a final dusting of grated Parmesan to bring freshness and visual appeal to the plate.

Cultural Background

This casserole is rooted in Italian-American home cooking traditions where pasta, cured meats and cheeses are combined for comfort and efficiency. It’s a close cousin to classic baked ziti and timbale-style dishes, evolving from peasant-style casseroles designed to feed families with simple pantry staples. The use of jarred roasted peppers and pasta sauce nods to the pragmatic side of American kitchens—keeping authentic flavors accessible without specialty shopping.

Seasonal Adaptations

In spring and summer, fold in fresh tomatoes and basil instead of jarred sauce for a lighter finish; in autumn, swap roasted peppers for roasted butternut squash and add sage for warmth. For holiday menus, mix in caramelized onions and use a mix of fontina and mozzarella for a richer top. These seasonal swaps adjust both flavor and texture while keeping the dish’s comforting core intact.

Meal Prep Tips

For easy meal prep, cook the pasta and sausage early in the day and refrigerate both separately. Combine and bake when needed—this reduces assembly time to under 10 minutes before popping it in the oven. Portion into individual oven-safe dishes for grab-and-go lunches or single-serve dinners. Label and date fridge or freezer portions so you can rotate through your prep with confidence.

There’s something quietly joyful about pulling a bubbling casserole from the oven and watching everyone come together to share it. Give this version a try, make it your own with swaps and add-ins, and enjoy the simple satisfaction of a meal that’s equal parts easy and unforgettable.