One Pot Cheesy Baked Rigatoni with Andouille, Tomatoes, and Peppers
Prep Time: 20 minutes mins
Cook Time: 45 minutes mins
Total Time: 1 hour hr 5 minutes mins
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.
- 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
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.
- 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.
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.