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+ servings
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

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
Author: Traci
  • 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.