Baked Italian Sausage Casserole



  • 1 lb. dry rigatoni pasta
  • 3.5 cups (32 ounce jar) marinara sauce
  • 2 Tablespoons half-and-half
  • 8 ounces fresh mozzarella, thinly sliced
  • 1 – 1.25 lb. Italian sausage, casings removed I used Italian turkey sausage, but any variety will work
  • ¼ cup grated Parmesan cheese
  • 1 red bell pepper, diced
  • 8 ounces sliced mushrooms


  • Cook pasta just until al dente (where it still has some bite). The pasta will continue to bake in the oven later, so you don’t want it to be too soft.
  • Meanwhile, in a large skillet sauté sausage, bell pepper, and mushrooms until sausage is no longer pink, breaking up the meat as it cooks. Drain.
  • Combine sausage mixture with cooked pasta, marinara sauce, half-and-half, and Parmesan.
  • Pour half of the pasta mixture into a 13×9-inch baking dish that has been sprayed with cooking spray. Layer half of the mozzarella slices on top.
  • Add another layer of pasta and a final layer of mozzarella.
  • Bake at 375 degrees F, uncovered, for about 25-30 minutes (or until warmed through and cheese is melted).


Serving: 1/8 of the casserole | Calories: 439kcal | Carbohydrates: 53g | Protein: 25g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 56mg | Sodium: 1320mg | Potassium: 740mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1245IU | Vitamin C: 44.3mg | Calcium: 220mg | Iron: 7.6mg
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