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Baked rigatoni with red peppers and topped with fresh thyme in a white skillet.
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Roasted Red Pepper Baked Rigatoni

This Roasted Red Pepper Baked Rigatoni is a one-pot meal and requires no pre-cooking pasta. It’s super cheesy with a red pepper cream sauce and sausage mixed in.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Main Course
Cuisine: Italian
Servings: 6 Servings
Calories: 834kcal
Author: Aimee Mars

Ingredients

  • 2 tablespoons Olive Oil
  • 2 Red Bell Peppers seeded and chopped
  • 1/2 cup Heavy Cream
  • 1 teaspoon Oregano
  • 1 lb Sausage sliced
  • 1/2 cup Diced Onion
  • 2 Garlic Clove minced
  • 1 cup Chicken Broth
  • 28 ounces Crushed Tomatoes
  • 16 ounces Rigatoni
  • 8 ounces Mozzarella Cheese shredded
  • 1/2 cup Grated Parmesan Cheese

Instructions

  • Preheat the oven to 400 degrees.
  • Add 1 tablespoon of olive oil to an oven-safe skillet over medium-high heat. Add the bell peppers and sauté for about 2 minutes until they begin to soften and edges begin to blacken. Remove peppers from the skillet and place them in a food processor or blender.
  • Pour the heavy cream and oregano into the processor and grind until smooth.
  • Add the remaining olive oil, sausage, and onions to the skillet and cook until lightly browned for about 4 minutes.
  • Add garlic and cook until fragrant, an additional 30 seconds.
  • Pour in the chicken broth, tomatoes, and rigatoni. Season with salt and pepper and bring to a boil. Cover the skillet and reduce heat to medium-low. Simmer until the pasta is tender, stirring occasionally, for about 15 minutes.
  • Remove skillet from heat and top with the mozzarella and parmesan cheese.
  • Place the skillet in the oven and bake pasta for an additional 10 to 15 minutes until cheese has completely melted and started to brown.

Nutrition

Serving: 1Serving | Calories: 834kcal | Carbohydrates: 72g | Protein: 36g | Fat: 45g | Saturated Fat: 19g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 1178mg | Potassium: 940mg | Fiber: 6g | Sugar: 11g | Vitamin A: 2209IU | Vitamin C: 68mg | Calcium: 379mg | Iron: 4mg