Best 11 Pepperoni Rigatoni Bake Recipes

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Indulge in a hearty and flavorful Italian feast with our selection of delectable pepperoni rigatoni bake recipes. These dishes combine the classic flavors of pepperoni, rigatoni pasta, and a rich, cheesy sauce to create a satisfying and comforting meal.

From the classic baked pepperoni rigatoni to variations featuring creamy vodka sauce, zesty sun-dried tomatoes, and a crispy breadcrumb topping, our collection offers a range of options to suit every taste. Whether you're looking for a quick and easy weeknight dinner or a special dish for a family gathering, these recipes are sure to impress.

Here are our top 11 tried and tested recipes!

PEPPERONI RIGATONI



Pepperoni Rigatoni image

My friend and I worked out this recipe as a main dish for the cafeteria at work. It's also become a favorite among teenagers at our church, who make a beeline for it at potlucks.-Becky Fisk, Ashland City, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6-8 servings.

Number Of Ingredients 4

1 package (16 ounces) rigatoni or large tube pasta
1 jar (28 ounces) spaghetti sauce
1 package (3-1/2 ounces) sliced pepperoni
2 cups shredded Monterey Jack cheese

Steps:

  • Cook pasta according to package directions; drain. Add spaghetti sauce and toss to coat. Place half in a greased shallow 3-qt. microwave-safe dish. Top with half of the pepperoni and cheese. Repeat layers., Cover and microwave on high for 5-7 minutes or until heated through and the cheese is melted. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 448 calories, Fat 19g fat (9g saturated fat), Cholesterol 38mg cholesterol, Sodium 879mg sodium, Carbohydrate 51g carbohydrate (9g sugars, Fiber 4g fiber), Protein 19g protein.

MEATY RIGATONI BAKE



Meaty Rigatoni Bake image

Here's a super-easy Italian entree you may just fall in love with. "I created this dish from ingredients I had on hand," says Mary Jo Grossman of Cloquet, Minnesota. "My husband, Bob, and I are empty-nesters, so I'm always interested in recipes for one or two."

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 3 servings.

Number Of Ingredients 6

1 cup uncooked rigatoni or large tube pasta
1/2 pound bulk Italian sausage
1-1/2 cups spaghetti sauce
1 can (4 ounces) mushroom stems and pieces, drained
1/2 cup shredded Italian cheese blend
8 slices pepperoni

Steps:

  • Cook pasta according to package directions. Meanwhile, crumble sausage into a large skillet. Cook over medium heat until no longer pink; drain. Stir in the spaghetti sauce and mushrooms. Drain pasta; add to sausage mixture., Transfer to a 1-qt. baking dish coated with cooking spray. Top with cheese and pepperoni. Cover and bake at 350° for 25-30 minutes or until heated through.

Nutrition Facts : Calories 414 calories, Fat 23g fat (9g saturated fat), Cholesterol 55mg cholesterol, Sodium 1385mg sodium, Carbohydrate 32g carbohydrate (10g sugars, Fiber 3g fiber), Protein 21g protein.

RIGATONI PASTA BAKE



Rigatoni Pasta Bake image

This Rigatoni Pasta Bake is a hearty and comforting casserole made up meat sauce, rigatoni pasta and cheese! Meal prep and freezer friendly.

Provided by Ashley Fehr

Categories     Main Course

Time 50m

Number Of Ingredients 9

1 lb lean ground beef
1 medium onion (diced)
1 tablespoon Italian seasoning
1 tablespoon minced garlic
1 teaspoon salt
1/4 teaspoon black pepper
5 cups tomato pasta sauce (roughly 2 jars)
500 grams Rigatoni pasta (about 1 lb)
2 cups shredded mozzarella cheese

Steps:

  • In a large saucepan, stir and cook ground beef and onion over medium heat until browned and onions have softened. Drain any juices released.
  • Add the Italian seasoning, garlic, salt and pepper and cook 1 minute.
  • Add the pasta sauce and cook, stirring occasionally, over medium heat, for 5 minutes. Set aside.
  • Meanwhile, bring a large pot of salted water to a rolling boil over high heat. Add rigatoni, reduce heat to medium-high, and cook just until al dente (it will continue to cook slightly in the oven).
  • Reserve 1/2 cup pasta water and drain pasta. Stir reserved pasta water into meat sauce.
  • Combine pasta and pasta sauce in saucepan. Pour into a lightly greased 9x13" or similar baking dish.
  • Cover with a lightly greased piece of foil and bake at 350 degrees F for 20 minutes or until heated through.
  • **Optionally, cover and refrigerate up to 2 days. Bake at 350 degrees F until heated through, about 30-40 minutes.
  • Uncover and sprinkle with cheese. Bake an additional 10 minutes, until cheese has started to brown.

Nutrition Facts : Calories 440 kcal, Carbohydrate 57 g, Protein 28 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 57 mg, Sodium 1310 mg, Fiber 4 g, Sugar 9 g, ServingSize 1 serving

CHEESY RIGATONI PEPPER BAKE



Cheesy Rigatoni Pepper Bake image

Provided by Ree Drummond : Food Network

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 19

Kosher salt and freshly ground black pepper
1 pound rigatoni
2 tablespoons olive oil
4 cloves garlic, minced
1 onion, finely diced
Two 28-ounce cans diced tomatoes
One 6-ounce can tomato paste
Two 8-ounce balls fresh mozzarella, cut into large cubes
9 tablespoons grated Parmesan
One 1-pound bag mini sweet peppers, stemmed and halved
Peppy Salad, recipe follows
One 5-ounce bag baby spring lettuce leaves
1 cup halved pepperoncini
1 cup halved cherry tomatoes
1 red onion, sliced
1 mini red pepper, thinly sliced
3 tablespoons olive oil
Juice of 1 lemon
Kosher salt and freshly ground black pepper

Steps:

  • Bring a large pot of salted water to a boil. Cook the rigatoni according to the package instructions; drain and set aside to cool.
  • Heat the olive oil in a skillet over medium heat. Add the garlic and onion and cook until the onions are golden, 3 to 4 minutes. Stir in the tomatoes and tomato paste until everything is mixed together. Add salt and pepper to taste. Bring to a simmer and cook for 10 to 15 minutes.
  • Preheat the oven to 350 degrees F.
  • Spread a thin layer of sauce in a 9-by-13-inch baking dish. Layer in half of the cooked noodles, half of the cubed mozzarella, 3 tablespoons Parmesan and half of the sweet peppers. Top with half of the remaining sauce. Repeat the process with the remaining noodles and mozzarella, 3 tablespoons Parmesan and the remaining peppers and sauce. Top with the remaining 3 tablespoons Parmesan. (If making ahead, cover and refrigerate.)
  • Cover and bake until the sauce is bubbling and the peppers are cooked through, about 40 minutes. Let sit 10 minutes before serving. Serve with Peppy Salad.
  • Add the lettuce, pepperoncini, tomatoes, onion and mini pepper to a bowl. Drizzle over the olive oil and lemon, then sprinkle over some salt and pepper and toss.

RIGATONI WITH PEPPERONI AND MOZZARELLA



Rigatoni with Pepperoni and Mozzarella image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

Kosher salt
12 ounces rigatoni
3 ounces sliced pepperoni, halved (about 3/4 cup)
1 onion, chopped
1 green bell pepper, thinly sliced
2 cloves garlic, minced
1 28-ounce can whole peeled tomatoes, crushed well by hand
1 teaspoon dried oregano
Freshly ground pepper
1/4 cup grated parmesan cheese, plus more for topping
6 ounces fresh mozzarella, diced (about 1 cup)
Red pepper flakes and torn fresh basil, for topping

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
  • Meanwhile, cook the pepperoni in a separate large pot or Dutch oven over medium heat, stirring occasionally, until just crisp, 5 to 7 minutes. Transfer to a plate using a slotted spoon. Add the onion, bell pepper and garlic to the pot. Cook, stirring occasionally, until the vegetables soften, about 10 minutes.
  • Add 1 cup water, the tomatoes, oregano, 1/2 teaspoon salt and a few grinds of pepper to the pot. Reduce the heat to medium low; simmer until the sauce thickens slightly, 10 minutes. Add the pasta and parmesan; toss to coat, adding the reserved cooking water as needed to loosen. Remove from the heat and stir in the mozzarella and pepperoni; season with salt and pepper. Top each serving with a pinch of red pepper flakes, basil and more parmesan.

Nutrition Facts : Calories 630 calorie, Fat 23 grams, SaturatedFat 10 grams, Cholesterol 50 milligrams, Sodium 860 milligrams, Carbohydrate 80 grams, Fiber 6 grams, Protein 28 grams

BAKED RIGATONI WITH RED PEPPERS AND GREEN OLIVES



Baked Rigatoni With Red Peppers and Green Olives image

This baked pasta is based on the best pizza topping combo: peppers and olives. Build a tomato sauce with jarred roasted red peppers and green olives, then toss with pasta and lots of mozzarella.

Provided by Kendra Vaculin

Time 1h15m

Yield 6 servings

Number Of Ingredients 17

2 Tbsp. extra-virgin olive oil
1 medium onion, finely chopped
4 garlic cloves, thinly sliced
1 (16-oz.) jar roasted red peppers, drained, finely chopped (about 1¾ cups)
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
Freshly ground black pepper
1 cup green olives, smashed, pits removed
2 Tbsp. double-concentrated tomato paste
¼ tsp. crushed red pepper flakes
1 (14-oz.) can whole peeled tomatoes
1 lb. rigatoni, penne, or ziti
Kosher salt
4 Tbsp. unsalted butter
2 tsp. finely chopped oregano
2 oz. Parmesan, finely grated, divided
1 lb. fresh mozzarella, torn into bite-size pieces, divided
Handful torn basil leaves (for serving)

Steps:

  • Heat oil in a medium Dutch oven or other heavy pot over medium-high. Cook onion and garlic, stirring occasionally, until onion is slightly softened, about 4 minutes. Add roasted red peppers and salt; season with black pepper. Cook, stirring occasionally, until mixture is jammy, 8-10 minutes. Add olives, tomato paste, and red pepper flakes and cook, stirring often, until tomato paste is slightly darkened in color, about 3 minutes. Add tomatoes, crushing with your hands as you go, and their liquid and cook, stirring often, until slightly thickened, about 4 minutes.
  • While sauce is cooking, place a rack in middle of oven; preheat to 350°. Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente (about 2 minute less than package directions; pasta will continue to cook in the oven). Drain pasta, reserving ⅓ cup pasta cooking liquid.
  • Add pasta and reserved pasta cooking liquid to sauce. Reduce heat to medium and stir in butter, oregano, and half of Parmesan. Cook, stirring constantly, until sauce is thickened and glossy and coats pasta, about 2 minutes. Remove from heat and stir in half of mozzarella.
  • Transfer pasta to a 13x9" baking dish and spread into an even layer. Scatter remaining Parmesan and mozzarella over. Bake until bubbling around the edges, 15-20 minutes.
  • Heat broiler. Broil pasta until top is brown and crisp in spots, about 3 minutes. Let cool 5 minutes, then top with basil for serving.

PEPPERONI RIGATONI



Pepperoni Rigatoni image

Make and share this Pepperoni Rigatoni recipe from Food.com.

Provided by MizzNezz

Categories     One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

8 ounces rigatoni pasta, cooked and drained (or your favorite pasta)
1 cup pepperoni, cubed
1/2 cup shredded parmesan cheese
1/2 cup diced onion
1/2 cup diced green pepper
1/4 cup chopped fresh basil
2 cloves garlic, minced
1 (26 ounce) jar spaghetti sauce
2 cups shredded mozzarella cheese

Steps:

  • Heat oven to 375*.
  • Grease a 13x9 inch pan.
  • Layer half the ingredients in order listed.
  • Repeat layers.
  • Bake, uncovered for 25-30 minutes, until light brown.

PEPPERONI RIGATONI



Pepperoni Rigatoni image

Make and share this Pepperoni Rigatoni recipe from Food.com.

Provided by Cookin In Texas

Categories     < 4 Hours

Time 1h15m

Yield 1 pan, 6-8 serving(s)

Number Of Ingredients 10

2 cups italian style meatballs (the frozen kind)
1 1/2 cups pepperoni slices
1 (26 ounce) can spaghetti sauce (I use the 4 cheese flavor)
2 (10 1/2 ounce) cans tomato soup
1/4 cup parmesan cheese
1 1/2 cups shredded sharp cheddar cheese
1 1/2 cups shredded mozzarella cheese
1 cup diced onion (optional)
1 cup diced green pepper (optional)
8 ounces rigatoni pasta (cooked and drained)

Steps:

  • add all ingreadents except pasta and cheeses into a large sauce pan bring to a boil stirring to make sure bottom does not burn,turn to low heat cover with lid and simmer 30-120 minutes stirring ocassionally so not to burn.(the longer you cook the sauce the more pepperoni flavor you will have I cook it for at least 2 hours).
  • While the sauce is simmering cook your pasta according to the directions on package.
  • Heat oven to 350.
  • mix sauce with pasta.
  • Grease a 13x9 inch pan.
  • Layer half the pasta ingredients in pan add a layer of each of the cheeses.
  • Repeat then top with rest of cheeses.
  • Bake, uncovered for 25-30 minutes, until light brown.

Nutrition Facts : Calories 517.5, Fat 22.1, SaturatedFat 11.5, Cholesterol 87.4, Sodium 1595.1, Carbohydrate 56.2, Fiber 3, Sugar 20.8, Protein 24.4

RIGATONI, SAUSAGE, PEPPERONI CASSEROLE FOR A CROWD



Rigatoni, Sausage, Pepperoni Casserole for a Crowd image

This was one of the dishes we served at our daughter's wedding reception. Everyone loved it. It makes a lot. I am going to guess at least three or more 9X13" pans or a large roaster full. My Aunt wrote this on a piece of notebook paper for me and she just said a large can of mushrooms, so I am guessing at the amount of mushrooms.

Provided by Nanny Annie

Categories     < 60 Mins

Time 1h

Yield 24 serving(s)

Number Of Ingredients 8

1 lb Bob Evans sausage
1 lb pepperoni
1 large onion, chopped
1 large green pepper, chopped
16 ounces sliced mushrooms
2 lbs rigatoni pasta
2 lbs mozzarella cheese, cheese-shredded
1 gallon ragu spaghetti sauce

Steps:

  • Fry onions, pepper, sausage, pepperoni, and mushrooms together until onions look clear. Drain grease off.
  • Cook noodles according to package directions.
  • Add Spaghetti sauce, the cooked meat, noodles and 1/2 the cheese.
  • Pour in pan. Sprinkle the remaining cheese on top.
  • Bake until heated through and the cheese is melted.
  • 350 degree oven.

Nutrition Facts : Calories 533.5, Fat 26.7, SaturatedFat 10.6, Cholesterol 97.4, Sodium 1490.4, Carbohydrate 48.7, Fiber 2.6, Sugar 16.6, Protein 24.3

ITALIAN RIGATONI CASSEROLE



Italian Rigatoni Casserole image

Italian sausage gives this rigatoni casserole its continental name, but for hearty appeal it has to share credit with ground beef and mushrooms.

Provided by My Food and Family

Categories     Home

Time 40m

Yield 6 servings

Number Of Ingredients 7

1 lb. rigatoni pasta, uncooked
1/2 lb. ground beef
1/2 lb. Italian sausage
1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce
1 can (4 oz.) mushroom pieces and stems, drained
1-1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
1/2 cup OSCAR MAYER Pepperoni slices

Steps:

  • Heat oven to 375°F.
  • Cook pasta as directed on package, omitting salt.
  • Meanwhile, crumble meat into large skillet; cook on medium heat until done, stirring frequently. Drain.
  • Return meat mixture to skillet; stir in pasta sauce, mushrooms and 1 cup cheese.
  • Drain pasta. Add to pasta sauce mixture; mix lightly.
  • Spoon pasta mixture into 13x9-inch baking dish sprayed with cooking spray; top with pepperoni and remaining cheese.
  • Bake 20 min. or until heated through.

Nutrition Facts : Calories 610, Fat 23 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 60 mg, Sodium 1110 mg, Carbohydrate 69 g, Fiber 5 g, Sugar 8 g, Protein 32 g

ITALIAN SAUSAGE RIGATONI BAKE



Italian Sausage Rigatoni Bake image

This casserole combines all of our favorite Italian flavors, but the fresh mozzarella really sets it apart! -Blair Lonergan, Rochelle, Virginia

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 2 casseroles (4 servings each).

Number Of Ingredients 8

1 package (16 ounces) rigatoni
1 pound bulk Italian sausage
1/2 pound sliced fresh mushrooms
1 medium sweet red pepper, chopped
5 cups marinara sauce
1/4 cup grated Parmesan cheese
2 tablespoons half-and-half cream
1 pound sliced part-skim mozzarella cheese

Steps:

  • Preheat oven to 375°. Cook rigatoni according to package directions; drain., In a large skillet, cook sausage, mushrooms and pepper over medium-high heat until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles, 8-10 minutes; drain. Stir in marinara sauce, Parmesan cheese and cream. Add rigatoni and toss to coat., In each of 2 greased 8-in. square baking dishes, layer one-fourth of the rigatoni mixture and one-fourth of the mozzarella cheese. Repeat layers. Bake, uncovered, until heated through and cheese is melted, 25-35 minutes. (Cover loosely with foil if tops brown too quickly.) Freeze option: Cool unbaked casseroles; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casseroles as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 535 calories, Fat 26g fat (11g saturated fat), Cholesterol 71mg cholesterol, Sodium 774mg sodium, Carbohydrate 48g carbohydrate (4g sugars, Fiber 3g fiber), Protein 29g protein.

Tips:

  • Use high-quality ingredients. The better the ingredients, the better the dish will taste. Try to use fresh, organic produce whenever possible.
  • Don't overcook the pasta. Rigatoni should be cooked al dente, meaning it should be slightly firm to the bite. If you overcook the pasta, it will become mushy and the dish will be less enjoyable.
  • Use a variety of cheeses. The combination of mozzarella, Parmesan, and ricotta cheeses gives this dish a rich and flavorful taste. You can experiment with different types of cheeses to create your own unique flavor profile.
  • Don't be afraid to add your own personal touches. This recipe is a great starting point, but you can add your own favorite ingredients to make it your own. For example, you could add some chopped spinach, diced zucchini, or cooked sausage.

Conclusion:

Pepperoni rigatoni bake is a delicious and easy-to-make dish that is perfect for a weeknight dinner. It is also a great dish to serve at parties or potlucks. With its combination of pasta, pepperoni, cheese, and sauce, this dish is sure to be a hit with everyone who tries it. So next time you are looking for a quick and easy meal, give pepperoni rigatoni bake a try. You won't be disappointed!

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