Can I use gluten-free flour?

Yes — use a cup-for-cup gluten-free baking blend.

Do these freeze well?

Yes — freeze after cooling and thaw in the refrigerator.

You can reduce the brown sugar by ¼ cup without affecting texture.

Can I use chicken thighs?

Yes — thighs stay juicier and add richer flavor.

Can I grill the chicken?

Absolutely. Grilling adds smoky Mediterranean flavor.

Can I make this dairy-free?

Yes — skip feta and tzatziki or use dairy-free versions.

Can I substitute the rice?

Yes — quinoa, orzo, couscous, or mixed greens all work well.

Is this recipe good for meal prep?

Yes — store ingredients separately and assemble when serving.

Is blackened tuna spicy?

It has a mild-to-moderate heat. Reduce the cayenne pepper or jalapeño for a milder version.

Can I grill the tuna instead?

Yes. Grill over high heat for the same amount of time, making sure the grates are well-oiled.

What type of tuna should I use?

Ahi (yellowfin) or sushi-grade tuna works best for searing.

Can I make the mango salsa ahead of time?

Yes. The mango salsa can be made up to 24 hours in advance and stored in the refrigerator.

Dirty rice has a mild-to-moderate heat. You can easily adjust the spice level by reducing the Cajun seasoning or cayenne pepper.

Can I make Cajun dirty rice ahead of time?

Yes. Store dirty rice in an airtight container in the refrigerator for up to four days.

Can I freeze Cajun dirty rice?

Yes. Cajun dirty rice freezes well for up to three months. Thaw overnight in the refrigerator and reheat gently.

What meat can I substitute for beef?

Ground turkey or ground chicken can be used as a lighter alternative to ground beef.

Is Cajun cornbread spicy?

Cajun cornbread has a mild-to-moderate heat. You can adjust the spice level by reducing the jalapeño or cayenne pepper.

Can I make Cajun cornbread ahead of time?

Yes. Cajun cornbread can be baked up to one day ahead and reheated gently before serving.

Can I freeze Cajun cornbread?

Yes. Wrap the cornbread tightly and freeze for up to three months. Thaw and reheat before serving.

Can I make Cajun cornbread without cheese?

Yes. You can omit the cheese for a dairy-light version without affecting the texture.

Gumbo is mildly spicy. You can adjust the heat by increasing or reducing the cayenne pepper or Cajun seasoning.

Can I make chicken and sausage gumbo ahead of time?

Yes. Gumbo tastes even better the next day and keeps well in the refrigerator for up to four days.

Can I freeze chicken and sausage gumbo?

Yes. Gumbo freezes well for up to three months. Thaw overnight and reheat gently.

Do I have to use okra in gumbo?

No. Okra helps thicken gumbo, but you can omit it or use filé powder if preferred.

Are Cajun roasted potatoes spicy?

They have a mild-to-moderate heat. You can adjust the spice level by using more or less Cajun seasoning.

Can I make Cajun roasted potatoes ahead of time?

They are best served fresh, but leftovers reheat well in the oven or air fryer.

Can I use red or russet potatoes?

Yes. Just cut the potatoes into evenly sized pieces to ensure even roasting.

Are Cajun roasted potatoes vegan?

Yes. This recipe is naturally dairy-free and vegan as written.

Is Cajun shrimp & grits spicy?

Cajun shrimp and grits has a mild-to-moderate heat. You can reduce the Cajun seasoning or cayenne pepper to make it milder.

Can I make Cajun shrimp and grits ahead of time?

The shrimp are best cooked fresh, but the grits can be made ahead and reheated gently with a splash of broth or milk.

Can I use instant grits?

Yes, but stone-ground grits provide the best flavor and creamiest texture.

Can I substitute milk for cream?

Yes, whole milk can be used, though the grits will be slightly less rich.

Sausage & Peppers Rigatoni Bake (Cheesy, Hearty & Family-Style!)

Sarah Smith
Nov 29, 2025
3 min read

Updated: Jan 8

Baked pasta with melted cheese and vegetables in a black dish on a wooden table. Peppers add vibrant reds and yellows. Cozy meal setting.

This Sausage & Peppers Rigatoni Bake is everything you want in a comforting Italian-style dinner — savory sausage, sweet bell peppers, tender rigatoni, and plenty of melty cheese baked together in a rich marinara sauce. It’s the perfect blend of hearty, cozy, and incredibly flavorful.

Great for busy weeknights, potlucks, or Sunday dinners, this casserole pairs beautifully with Homemade Italian Bread, Classic Caesar Salad, or Garlic Herb Pull-Apart Bread. Leftovers reheat like a dream, too!

Why You’ll Love This

Hearty rigatoni baked with savory sausage and sweet peppers
Bold, comforting Italian-inspired flavor in every bite
Easy baked pasta that feeds a crowd
Perfect for family dinners, meal prep, or cozy weeknights

Recipe Card

Prep Time: 20 minutes Cook Time: 35 minutes Total Time: 55 minutes Servings: 6–8

Ingredients

For the Pasta & Sausage

12 oz rigatoni pasta
1 lb Italian sausage (mild or hot), casings removed
1 tablespoon olive oil
1 medium onion, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 garlic cloves, minced

For the Sauce

24 oz jar marinara sauce (or homemade)
½ cup chicken broth (or water)
1 teaspoon Italian seasoning
½ teaspoon crushed red pepper flakes (optional)
Salt & pepper to taste

For Baking

2 cups shredded mozzarella
½ cup grated Parmesan
Fresh basil (optional, for garnish)

Instructions

1. Cook the Pasta

Preheat oven to 375°F.
Cook rigatoni in salted water until just shy of al dente (it will finish in the oven).
Drain and set aside.

2. Cook the Sausage & Peppers

Heat olive oil in a large skillet over medium-high.
Add sausage and cook until browned, breaking it apart as it cooks.
Add onion and peppers and sauté until softened, 6–7 minutes.
Add garlic and cook 1 minute more.

3. Make the Sauce

Stir in marinara, chicken broth, Italian seasoning, crushed red pepper, salt, and pepper.
Simmer for 5 minutes to blend flavors.
Add cooked rigatoni and toss until everything is coated.

4. Assemble the Bake

Spread half the pasta mixture into a 9×13 baking dish.
Sprinkle with half the mozzarella and half the Parmesan.
Add the remaining pasta and top with the remaining cheeses.

5. Bake

Cover with foil and bake 20 minutes.
Uncover and bake 10–12 minutes more, until bubbly and golden.
Let rest 5–10 minutes before serving.
Garnish with fresh basil if desired.

How to Serve

Serve warm with garlic bread, a green salad, and a sprinkle of fresh Parmesan. This is a cozy, family-style dinner that feels both comforting and hearty.

FAQ

1. Can I use a different type of pasta?

Yes! Penne, ziti, or rotini all work well. Just make sure to slightly undercook the pasta since it finishes baking in the oven.

2. Should I use mild or hot Italian sausage?

Either works. Mild gives a classic flavor, while hot adds a little kick. You can also mix the two for a balanced heat.

3. Can I make this casserole ahead of time?

Absolutely. Assemble the entire dish, cover, and refrigerate for up to 24 hours. Add 5–10 minutes to the bake time if baking straight from the fridge.

4. Can I freeze Sausage & Peppers Rigatoni Bake?

Yes! Freeze before or after baking.

Before baking: Assemble, cover tightly, and freeze up to 3 months. Bake from frozen, adding 20–25 minutes.
After baking: Cool completely, then freeze in airtight portions.

5. What vegetables work well besides peppers?

Mushrooms, zucchini, spinach, or cherry tomatoes make great additions or swaps. Just sauté them with the peppers.

6. How do I make this recipe spicier?

Use hot Italian sausage and add extra crushed red pepper flakes to the sauce.

7. Can I use turkey or chicken sausage instead?

Yes—swap in any ground poultry sausage. It’s lighter but still flavorful.

Conclusion

This Sausage & Peppers Rigatoni Bake brings bold flavor, melty cheese, and the perfect balance of pasta and veggies. It’s easy, delicious, and destined to become a repeat favorite on your dinner rotation.