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 mins
Cook Time40 minutes mins
Total Time55 minutes mins
Course: Main Course
Cuisine: Italian
Servings: 6 Servings
Calories: 834kcal
- 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
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.
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