This oven baked 5-ingredient sausage and pepper pasta is the kind of hearty comfort meal my grandfather used to make when the weather turned chilly and everyone needed a little extra warmth. He grew up stretching simple ingredients to feed a hungry family, and this dish is exactly that: browned Italian sausage, sweet roasted peppers, tender pasta, a good jar of sauce, and just enough cheese to pull it all together. It bakes up bubbly and fragrant in one deep pan, perfect for scooping out big spoonfuls at the table while everyone gathers around.
Serve this sausage and pepper pasta straight from the hot baking pan with a big slotted spoon so everyone can see the browned sausage coins, roasted peppers, and soft ziti. It pairs nicely with a simple green salad dressed with olive oil and vinegar, or a side of steamed green beans for something quick. If you have time, add warm garlic bread or buttered rolls to soak up the extra sauce. For adults, a glass of red wine like a basic Chianti or merlot works well, while kids usually love a cold glass of milk or sparkling water with a slice of lemon.
Oven Baked Sausage and Pepper PastaServings: 6
Ingredients
12 ounces ziti or penne pasta, uncooked
1 pound mild or sweet Italian sausage links, sliced into 1/2-inch rounds
2 large bell peppers (any color), seeded and sliced into thin strips
3 cups jarred marinara or pasta sauce
2 cups shredded mozzarella cheese, divided
Directions
Preheat your oven to 375°F (190°C). Lightly grease a deep 9x13-inch metal baking pan so the pasta doesn’t stick.
Bring a large pot of salted water to a boil. Add the ziti and cook for 2–3 minutes less than the package directions for al dente, since it will finish in the oven. Drain well and set aside.
While the pasta cooks, heat a large skillet over medium heat. Add the sliced Italian sausage rounds in a single layer. Cook, stirring occasionally, for 7–10 minutes, or until the sausage is browned on the outside and cooked through with no pink in the center. If there is excess grease, carefully spoon most of it off into a heat-safe container and discard once cooled.
Add the sliced bell peppers to the skillet with the sausage and cook for 3–5 minutes, just until the peppers start to soften and pick up some browned bits from the pan. Turn off the heat.
In the greased metal baking pan, combine the drained ziti, cooked sausage and peppers, and the marinara sauce. Add 1 cup of the shredded mozzarella and gently toss everything together right in the pan until the pasta is evenly coated and the sausage and peppers are well distributed.
Spread the mixture out evenly in the pan, making sure some sausage and pepper slices are visible on top so they can brown nicely. Sprinkle the remaining 1 cup mozzarella evenly over the surface.
Cover the pan tightly with foil and bake at 375°F (190°C) for 20 minutes, until the pasta is hot and the sauce is bubbling around the edges.
Remove the foil and bake for another 8–12 minutes, or until the cheese on top is melted, lightly browned in spots, and the sausage and peppers on top look a bit sizzling.
Carefully remove the pan from the oven and let it rest for about 5–10 minutes so it can set up slightly. Use a slotted spoon to scoop out portions, making sure to get plenty of sausage, peppers, and pasta in each serving. Serve warm straight from the pan.
Variations & Tips
For picky eaters, you can dice the peppers smaller so they blend in more with the sauce, or use sweeter yellow and orange peppers, which are milder in flavor. If your family prefers a little heat, swap in hot Italian sausage or add a pinch of red pepper flakes to the sauce before baking. You can also mix in a handful of grated Parmesan with the mozzarella for extra flavor, or use a blend of Italian cheeses if that’s what you have on hand. To add a bit more nutrition without changing the core feel of the recipe, try using whole wheat pasta or stirring in a cup of baby spinach right before baking; it wilts down into the sauce. For meal prep, assemble the dish earlier in the day, cover, and refrigerate; when baking from cold, add 5–10 extra minutes covered so everything heats through. Leftovers keep well in the refrigerator for up to 3–4 days in a covered container and can be reheated in the oven or microwave until piping hot. For food safety, always cook the sausage until there is no pink remaining and an internal temperature of at least 160°F (71°C) is reached, avoid leaving the baked pasta out at room temperature for more than 2 hours, and cool leftovers quickly before refrigerating. If you need this to be a bit lighter, you can use turkey Italian sausage and part-skim mozzarella while keeping the same comforting, hand-me-down feel of my grandfather’s original dish.
