One Pot Cheesy Baked Rigatoni with Andouille, Tomatoes, and Peppers

This One Pot Cheesy Baked Rigatoni with Andouille, Tomatoes, and Peppers is the perfect dish when you’re craving something easy to make but packed with flavor! Literally, it’s as easy as the title suggests. Boil pasta, toss a few veggies and andouille into a pot, cook a little bit, (if you want) transfer it to a baking pan, add some cheese and bake! This dish will become your new go-to when serving family and friends.

baked rigatoni on a marble board with two plates, two forks, a grey napkin, and basil leaves

This dish is one of my absolute favorite things we make. It’s perfect for days when I literally feel like I don’t want to do anything. It comes together quick, always tastes delicious, and everyone loves it.

Honestly, my favorite part of this dish is it’s simplicity. It doesn’t need speciality stuff, it doesn’t need a hundred different ingredients that you have to scour the supermarket for.

You probably have most of the ingredients in your fridge already!

baked rigatoni on a marble board with two plates

Which is always a good thing! Especially if it’s as cold for you as it is here. There’s absolutely nothing better than easy comfort food during the middle of winter. Trust me, I’ve learned that lesson pretty quick!

how to make baked rigatoni

Easily! First, gather your ingredients.

ingredients for baked rigatoni on a marble board

Place andouille into a pot and sauté for about 2-3 minutes.

Add onions, celery, bell pepper, garlic, and red pepper flakes and cook until vegetables just start to soften. About 5-6 minutes.

Once the vegetables are softened, add the tomatoes and the tomato sauce. Cook until bubbly and warmed. About 3-4 minutes.

Now, gently fold in the the pasta.

Add the parmesan and stir in.

Transfer the mixture into a greased casserole dish. Add as much or as little cheese as you would like!

Place casserole in the oven and bake at 350 degrees for 30 minutes.

baked rigatoni on a marble board with a grey napkin

can you put baked rigatoni in the fridge

Absolutely! All you have to do is transfer the rigatoni into an airtight container. It reheats so well! When you want some, just place it in the microwave for about a minute, or until hot. I recommend adding a little bit more cheese because, let’s be honest, is there such thing as too much cheese?

baked rigatoni on a white plate with a grey napkin and two basil leaves

can you use ziti for baked rigatoni

Yes! We chose rigatoni because of the ridges in the pasta. The thinking was maybe it’ll hold onto the sauce and ingredients a little better BUT if you don’t have rigatoni, that’s fine! Any pasta you want to use will actually do.

baked rigatoni in a casserole with some scooped out

Let us know what pasta you used if you didn’t use rigatoni!

expert tips:

  • Make sure you preheat your oven!
  • Remember to spray your casserole with cooking spray.
  • If you don’t have rigatoni, any type of pasta will work for this recipe.
  • Topping the baked rigatoni with basil adds a nice and refreshing flavor.

When you make this One Pot Cheesy Baked Rigatoni with Andouille, Tomatoes, and Peppers recipe, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #MsDeltaHospitality.

baked rigatoni on a marble board with two plates, two forks, a grey napkin, and basil leaves

One Pot Cheesy Baked Rigatoni with Andouille, Tomatoes, and Peppers

Traci
Delicious and easy to make! This One Pot Cheesy Baked Rigatoni with Andouille, Tomatoes, and Peppers is the perfect dinner for any day of the week.
5 from 1 vote
Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Course Main Course
Cuisine American
Servings 8 servings
Calories 440 kcal

Ingredients
 

  • 12 ounces uncooked rigatoni pasta
  • 1 pound andouille sausage
  • 1 cup chopped green bell pepper
  • ¾ cup chopped yellow onion
  • ¾ cup chopped celery
  • 5 cloves of garlic minced
  • 4 cups petite diced tomatoes
  • 1 cup [tomato sauce]
  • ½ teaspoon dried crushed red pepper
  • 1 cup grated parmesan cheese
  • ½ cup shredded mozzarella
  • 8 slices fresh mozzarella

Instructions

  • Preheat oven to 350 degrees.
  • Cook pasta according to directions on the box.
  • Cook andouille sausage 2-3 minutes.
  • Add onion, celery, bell pepper, red pepper flakes, and garlic. Cook 5-6 minutes, or until veggies have softened.
  • Add tomatoes and tomato sauce.
  • Cook until bubbly and warmed, about 3-4 minutes.
  • Stir in pasta.
  • Stir in parmesan.
  • Pour into greased casserole. Top with cheese.
  • Bake for 30 minutes.

Notes

  • Make sure you preheat your oven!
  • Remember to spray your casserole with cooking spray.
  • If you don't have rigatoni, any type of pasta will work for this recipe.
  • Topping the baked rigatoni with basil adds a nice and refreshing flavor.

Nutrition

Serving: 2cupsCalories: 440kcalCarbohydrates: 29gProtein: 21gFat: 27gSaturated Fat: 11gPolyunsaturated Fat: 12gCholesterol: 67mgSodium: 1093mgFiber: 4gSugar: 5g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @abakers_table or hashtag it #BakersTable!

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