Baked Rigatoni With Italian Sausage And Peppers
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
American · 45 min · Pork · high-protein
1136 cal
54g protein
104g carbs
56g fat
per serving · estimated
Ingredients
- 1/2 lb bulk Italian sausage
- 7 oz rigatoni
- 1 1/2 cups marinara sauce
- 1 1/4 cups shredded mozzarella
- 1/4 cup grated Parmesan
- 1 bell peppers
- 1 medium yellow onion
- 3/4 tbsp olive oil
- 1 tsp each red pepper flakes and oregano
Method (tap to check — screen stays awake)
- Heat the oven to 425°F and bring a large pot of salted water to a boil.
- Brown the sausage in the oil over medium-high heat, breaking it into rough chunks, until the pieces are crusted and no pink remains, 7 minutes.
- Add the peppers and onion and cook until they slump and pick up color, 6 minutes, then stir in the oregano and pepper flakes.
- Boil the rigatoni two minutes short of the package time so it stays firm; it will finish in the oven.
- Reserve a cup of pasta water, drain, and toss the pasta with the sausage mixture, marinara, Parmesan and a splash of the water until everything is loosely coated.
- Spread it in a 9x13 dish and cover with the mozzarella.
- Bake 15 to 18 minutes until the sauce bubbles up the sides and the cheese is browned in patches.
- Rest 5 minutes so the sauce clings to the pasta instead of pooling.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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