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Sausage and Peppers Pasta Bake

Italian sausage and bell peppers in marinara with rigatoni, topped with a generous blanket of melted provolone and mozzarella.

Easy Lower Conv Bake
HomeBaking & Pastries › Sausage and Peppers Pasta Bake
๐Ÿ“‹ Prep: 20 min ๐Ÿ”ฅ Cook: 28 min โฑ๏ธ Total: 53 min ๐Ÿฝ๏ธ Serves: 6-8 ๐Ÿ“Š Easy
Cooking Parameters
20 MIN28 MIN375°F5 MINLOWER CONV BAKEPREPCOOKTEMPREST
What You'll Need
Dish & pan requirements for your Ninja Double Stack XL
โœ… Guaranteed Fit โ€” Max dish size per rack: 12"W ร— 11.5"D ร— 4"H. All our recipes use dishes that actually fit your Ninja Double Stack XL DCT401.
๐Ÿ’ก 9x13-inch baking dish
vegetarian
๐Ÿฅ˜ Ingredients
Pasta
  • 1 lb rigatoni
Meat
  • 1 lb Italian sausage (sliced)
Veg
  • 3 bell peppers (sliced (mixed colors))
  • 1 large onion (sliced)
  • 3 cloves garlic (minced)
Sauce
  • 3 cups marinara sauce
Cheese
  • 1.5 cups mozzarella (shredded)
  • 6 slices provolone
Seasoning
  • 1 tsp Italian seasoning
  • 0.25 tsp red pepper flakes
๐Ÿ“ Instructions
  1. Preheat to 375u00b0F Lower Convection Bake. Cook pasta al dente; drain. Shared
  2. Brown sausage in skillet. Add peppers, onion, garlic; cook until tender. Shared
  3. Combine pasta, sausage mixture, marinara, seasoning, and half the mozzarella. Pour into dish. Shared
  4. Top with remaining mozzarella and provolone slices. Shared
  5. Bake 22-28 min until cheese is melted and bubbly with golden spots. Shared
  6. Rest 5 min before serving. Shared
Servings: 1
Scale:
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