Spicy Rigatoni Bake with Pepperoni


  • 8 oz Rigatoni pasta -pre-cooked with salt and olive oil 
  • 1 Lb. Johnsonville Spicy Italian Sausage 
  • 1/2 green bell pepper – chopped
  • 1 Tbsp minced garlic 
  • 1 – 16oz. can Del-Monte Meat  Spaghetti Sauce 
  • 10 – 20 thin Pepperoni Slices 
  • 1/2 cup Mozzarella Cheese – Shredded 
  • Parsley – Dried (to taste & garnish)
  • Salt to taste 


Cook pasta with salt and olive oil in water until al-dente. Toss with a little more oil to prevent sticking and set aside. 

Preheat oven to 375 degrees. Grease with cooking spray  or olive oil a glass baking dish. 

In a skillet, cook sausage until nearly done but still slightly pink… Add green peppers and garlic and cook a few minutes. (Peppers should be softened but still bright green!)

Note: If you use Johnsonville there shouldn’t be much grease so no need to drain (if you use other brands then use your best judgement; if it’s greasy drain it). 

Stir pasta into the meat. Add sauce to the meaty pasta and pour into greased glass baking dish. Cover with Pepperoni and top with cheese. Sprinkle with parsley and salt. 

Bake for 20 minutes. Serve hot with garlic toast. 


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