Baked Rotini with Italian Sausage and Peppers

Name: Baked Rotini with Italian Sausage and Peppers
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 lb (450 g) rotini pasta; 1½ lb (680 g) Italian sausage (bulk or casings removed); 2 large red bell pepper, seeded, cored, and cut into ¾-inch (2 cm) chunks; 1 large yellow bell pepper, seeded, cored, and cut into ¾-inch (2 cm) chunks; 1½ large (270 g) yellow onion, coarsely diced; 4 cloves (20 g) garlic, minced; 28 oz (800 ml) tomato sauce (canned); 14½ oz (410 ml) crushed tomatoes (canned); 2 tbsp (30 ml) extra-virgin olive oil; to taste kosher salt; to taste black pepper (freshly ground); 1½ tsp (4 g) Italian seasoning (dried); ¼ tsp (½ g) red pepper flakes (optional); 2 cups (200 g) whole milk mozzarella cheese (shredded); ½ cup (50 g) Parmesan cheese (finely grated); 8 leaves fresh basil, torn, for garnish (optional)

From the MyKitchenBank Kitchen

A hearty, rustic baked pasta dish with Italian sausage, sautéed bell peppers and onions, and a rich tomato sauce, topped with melted cheese and baked until bubbly. Perfect for weeknight dinners or feeding a crowd.

Prep: 20 min
Cook: 45 min
Wait: 10 min
Total: 1 hr 15 min
Makes: 1 casserole (6 servings)

Save to My Kitchen Jump to recipe

Ingredients

6 servings

1 lb (450 g) rotini pasta
1½ lb (680 g) Italian sausage (bulk or casings removed)
2 large red bell pepper, seeded, cored, and cut into ¾-inch (2 cm) chunks
1 large yellow bell pepper, seeded, cored, and cut into ¾-inch (2 cm) chunks
1½ large (270 g) yellow onion, coarsely diced
4 cloves (20 g) garlic, minced
28 oz (800 ml) tomato sauce (canned)
14½ oz (410 ml) crushed tomatoes (canned)
2 tbsp (30 ml) extra-virgin olive oil
to taste kosher salt
to taste black pepper (freshly ground)
1½ tsp (4 g) Italian seasoning (dried)
¼ tsp (0.5 g) red pepper flakes (optional)
2 cups (200 g) whole milk mozzarella cheese (shredded)
½ cup (50 g) Parmesan cheese (finely grated)
8 leaves fresh basil, torn, for garnish (optional)

Equipment (5)

9×13-inch (23×33 cm) baking dish
Large skillet (12-inch / 30 cm)
Large pot
Wooden spoon
Colander

Steps

Before you start

Preheat oven to 375°F (190°C)
Cook the rotini to just under al dente so it doesn't turn mushy when baked
Have all ingredients measured and prepped before you start cooking

1
Cook the pasta
- Fill a large pot with 6 quarts (5.7 L) of salted water and bring to a boil over high heat.
- Add the rotini and cook for 1 minute less than the package directions (aim for just under al dente).
- Drain in a colander and set aside.
+ Show details− Hide details
Ready when: Pasta should bend slightly but still have a firm center when bitten
Tip: Slightly undercooked pasta prevents the finished dish from becoming mushy after baking.
2
Brown the sausage
- While the pasta cooks, heat the olive oil in a large 12-inch skillet over medium-high heat.
- Once shimmering, add the Italian sausage and cook, breaking it apart with a wooden spoon into bite-sized pieces, for 6–8 minutes until it loses its pink color and the fat renders.
- Pour off excess fat if there is more than 2 tablespoons.
+ Show details− Hide details
Ready when: Sausage is no longer pink and reaches an internal temperature of 160°F (71°C)
Tip: Breaking the sausage into small, even pieces ensures it cooks evenly and distributes throughout the pasta.
3
Sauté vegetables
- Reduce heat to medium.
- Add the diced onion and cook for 3–4 minutes, stirring occasionally, until softened and starting to turn translucent.
- Add the red and yellow bell peppers and cook for another 4–5 minutes, stirring often, until the peppers are tender-crisp.
- Add the minced garlic and stir constantly for 30 seconds until fragrant.
+ Show details− Hide details
Ready when: Peppers are tender-crisp and garlic is fragrant
Tip: Don't overcook the peppers; they should have a slight firmness to prevent them from falling apart during baking.
4
Add tomato sauce
- Pour in the tomato sauce and crushed tomatoes.
- Stir in the Italian seasoning and red pepper flakes (if using).
- Bring to a simmer over medium heat and cook for 3–4 minutes, stirring occasionally.
- Season with salt and black pepper to taste.
+ Show details− Hide details
Ready when: Sauce is heated through and seasonings are incorporated
Tip: Taste the sauce and adjust seasonings now, as flavors won't develop further during baking.
5
Combine pasta and sauce
- Add the cooked rotini to the skillet with the sausage and sauce.
- Stir gently but thoroughly until all the pasta is coated with sauce.
- Transfer the mixture to a 9×13-inch (23×33 cm) baking dish, spreading it evenly.
+ Show details− Hide details
Ready when: Pasta is evenly coated and distributed in the baking dish
Tip: Don't overmix; gentle stirring keeps the pasta from breaking and getting mushy.
6
Top with cheese
- Sprinkle the shredded mozzarella evenly over the pasta mixture, then top with the grated Parmesan.
- Ensure the cheese covers most of the surface but doesn't need to be thick—a light, even layer is best.
+ Show details− Hide details
Ready when: Cheese is evenly distributed and covers the surface
Tip: Layer mozzarella first, then Parmesan on top; this prevents the Parmesan from burning.
7
Bake until bubblyOven 375°F / 190°C
- Place the baking dish in the preheated 375°F (190°C) oven and bake for 20–25 minutes, until the cheese is melted and bubbly around the edges and the top is lightly golden.
- The sauce should bubble up slightly at the edges of the dish.
+ Show details− Hide details
Ready when: Cheese is melted and bubbly, top is light golden brown, sauce bubbles at the edges
Tip: If the top browns too quickly, loosely tent the dish with aluminum foil for the last 5 minutes.
8
Rest and garnish
- Remove the baking dish from the oven and let it rest on the countertop for 5–10 minutes.
- This allows the sauce to set slightly and makes serving easier.
- Garnish with torn fresh basil (if using) and serve hot.
+ Show details− Hide details
Ready when: Steam has subsided and the dish is cool enough to handle
Tip: Resting prevents the cheese from sliding off and the pasta from breaking apart when you scoop and serve.

Good to know

Tips

Brown the sausage properly before adding vegetables. Rendering the fat creates a flavorful base that seasons the whole dish.
Don't skip cooking the pasta just under al dente; it continues to soften during baking and will turn mushy if you start with fully cooked pasta.
If your baking dish is shallow (less than 2.5 inches / 6.4 cm deep), the casserole may cook faster—check at 18 minutes to prevent over-browning the cheese.
For a healthier version, use ground turkey sausage and increase the vegetables; the texture and flavor are still excellent.

Make ahead

Assemble the casserole (through the cheese layer) up to 24 hours ahead, cover tightly with plastic wrap, and refrigerate. Bake from cold for 30–35 minutes at 375°F (190°C), covering loosely with foil if the top browns too quickly.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F (175°C) oven, covered, for 15–20 minutes until warmed through. Do not microwave, as it can make the pasta tough. Freezer: Cool completely, then freeze in the baking dish or transfer to a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat as above.

Substitutions

Italian sausage (bulk or casings removed) → Ground beef or ground pork (1.5 lb / 680 g). Use seasoned ground meat and add an extra ½ teaspoon of Italian seasoning to compensate for the sausage's spice.
whole milk mozzarella cheese (shredded) → Provolone or a blend of mozzarella and provolone (2 cups / 200 g). Provolone adds a sharper, more complex flavor but works equally well.
red bell pepper → Green bell peppers (2 large). Green peppers are slightly more assertive in flavor; adjust the amount of red pepper flakes if you prefer less heat.
crushed tomatoes (canned) → Additional tomato sauce (14.5 oz / 410 ml). The texture will be smoother and less rustic, but the flavor will remain similar.