This Easy Cheesy Pasta Bake with Sausage and Peppers has been my go-to answer for busy weeknights and last-minute dinners for years. I first pulled this together one evening when I had guests coming and only pantry staples plus a jar of roasted red peppers in the fridge. The combination surprised me: salty browned sausage, sweet roasted peppers, tangy pasta sauce, and two kinds of cheese creates a deeply comforting, crowd-pleasing dish. It’s the sort of meal that fills the kitchen with irresistible aromas and keeps everyone circling the stove while I finish plating.

What makes this version so special is its balance of textures and straightforward technique. Rigatoni holds the sauce in its ridges, browned sausage adds savory depth, and the mozzarella melts into a golden blanket while the parmesan layers a nutty umami kick. I love that it’s flexible—swap sausage for turkey or chicken sausage, add vegetables, or make it ahead and reheat. This recipe delivers big on flavor with very little fuss, which is why it’s become a staple at my table for casual dinners, potlucks, and cozy family nights.

Ingredients

• 6 cups rigatoni: Choose a good-quality dried rigatoni (e.g., Barilla or De Cecco). The ridges and tube shape trap sauce—look for a sturdy pasta that holds its shape through baking.
• 1 lb Italian sausage: Use sweet or hot links depending on preference; remove casings if necessary and crumble while browning. Pork sausage gives the richest result; chicken or turkey sausage lightens it up.
• 2 large shallots, diced: Shallots add a mild onion sweetness. If you can’t find them, substitute one small yellow onion finely diced.
• 16 oz jar roasted red peppers, drained and diced: Roasted peppers (such as Mezzetta or a supermarket brand) bring smoky sweet flavor and a tender bite that contrasts the meat.
• 24 oz jar pasta sauce: Use your favorite marinara or tomato-basil sauce—Rao’s or Prego are reliable choices. A thicker sauce helps the bake set nicely.
• ½ cup grated Parmesan cheese: Freshly grated Parm adds salty, nutty depth—opt for real Parmigiano-Reggiano when possible.
• 1 tbsp sugar (optional): Just a touch to balance acidity if your sauce is very tart.
• Salt and pepper: Season to taste; keep in mind sausage is often already seasoned.
• 2 cups shredded mozzarella: Use whole-milk mozzarella for a creamy melt; shred it yourself for best texture.
• Garnish: Chopped parsley and extra grated cheese for serving—adds freshness and visual appeal.

Instructions

Cook the pasta: Fill a large 6-quart stockpot with water and bring to a rolling boil. Add a generous pinch of salt, then drop in the rigatoni. Cook for 1 minute less than the package directions so the pasta is slightly underdone—this prevents a mushy bake later. Drain thoroughly but do not rinse. Toss immediately with 1 tablespoon olive oil to keep the shapes separate and set aside. Preheat the oven: Set your oven to 400°F (204°C). A hot oven ensures the cheese browns nicely without overcooking the pasta. Position the rack in the center of the oven for even heat. Brown the sausage: Heat a 10-inch skillet over medium-high heat. Add the sausage, breaking it up with a wooden spoon. Cook until the meat is well browned and juices run clear, about 6–8 minutes. Browning develops deep flavor through Maillard reactions—don’t rush this step and scrape up the fond (browned bits) from the pan. Sauté shallots and peppers: Add the diced shallots to the skillet with the browned sausage and cook 1–2 minutes until softened. Stir in the diced roasted red peppers and cook together for 2–3 minutes to let the flavors marry and slightly evaporate excess moisture from the jarred peppers. Combine sauce and seasonings: Pour in the 24-ounce jar of pasta sauce, then stir in the ½ cup grated Parmesan, optional 1 tablespoon sugar, and a pinch of salt and black pepper. Bring the mixture to a gentle boil while stirring to blend the cheese into the sauce. Taste and adjust seasoning—remember the sausage contributes saltiness. Remove from heat. Assemble the bake: Transfer the cooked rigatoni into a 9 x 13-inch baking pan. Pour the sausage-and-sauce mixture over the pasta and fold gently until every piece is coated. Sprinkle the 2 cups shredded mozzarella evenly across the top, creating a uniform layer for consistent browning in the oven. Bake until bubbly: Place the baking pan in the preheated 400°F oven and bake for 12–18 minutes, or until the cheese is melted and begins to brown at the edges and on top. Watch closely after 12 minutes—broil for 30–60 seconds if you want a deeper golden crust but stay nearby to avoid burning. Rest and serve: Remove the pan from the oven and let it rest 5 minutes so the sauce settles slightly. Garnish with chopped parsley and an extra sprinkle of Parmesan. Serve family-style with a big smile and plenty of napkins for the cheesy goodness.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, cover the assembled pan tightly with two layers of heavy-duty foil and label with the date—frozen for up to 3 months. Reheat refrigerated portions in a 350°F oven for 12–15 minutes until warmed through, or microwave single servings on medium power until hot. For frozen portions, thaw overnight in the fridge and add 10–15 minutes to the bake time, covering loosely with foil to prevent over-browning while warming the center.

Ingredient Substitutions

Swap Italian pork sausage for turkey or chicken sausage to reduce fat content and create a lighter bake; increase seasoning slightly as lighter sausages can be blander. Use 2 cups of shredded provolone or fontina in place of mozzarella for a creamier melt. If you prefer more vegetables, fold in a cup of sautéed mushrooms or baby spinach (add just before combining with pasta to avoid excess moisture). For a gluten-free version, use a certified gluten-free rigatoni and double-check jarred sauces for hidden gluten.

Serving Suggestions

Serve alongside a crisp green salad dressed in a zesty vinaigrette to cut through the richness. Garlic bread or a rustic baguette are classic companions for sopping up extra sauce. For a lighter pairing, roasted seasonal vegetables (such as broccolini or asparagus) provide color and fiber. Garnish with fresh parsley, red pepper flakes for heat, and an extra grating of Parmesan for guests who want more sharpness.

Cultural Background

While not a traditional regional classic, this bake borrows from Italian-American casserole traditions where pasta, meat, and cheese are layered and baked until bubbly. Variations of pasta bakes have been popular in American home cooking for decades because they stretch ingredients, feed crowds, and repurpose leftovers. The use of jarred roasted red peppers brings a Mediterranean brightness that elevates the familiar tomato-and-cheese base.

Seasonal Adaptations

In summer, add a handful of halved cherry tomatoes and fresh basil for a brighter, fresher profile. In fall and winter, swap to a spicy Italian sausage and stir in roasted winter squash cubes for heartier comfort food. Holiday gatherings welcome a version with Italian sausage combined with sliced soppressata and a heavier sprinkle of Pecorino Romano for festive punch.

Meal Prep Tips

Prepare the sauce and brown the sausage up to two days ahead—store in an airtight container in the fridge. Cook the pasta and cool quickly, then toss with oil and refrigerate separately. When ready, combine and bake; assembled pans keep well in the fridge for 24 hours before baking. For grab-and-go lunches, portion into shallow containers and reheat in microwave or oven, adding a minute or two under the broiler for refreshed top texture.

This dish always brings people together at my table—simple, satisfying, and full of comforting flavors. Make it your own by swapping proteins or cheeses, and enjoy the warm smiles that follow the first cheesy forkful.