Pepperoni Rigatoni Bake

Recipe by Parsley
READY IN: 1hr 5mins




  • Preheat oven to 350. Lightly grease a casserole pan and set aside.
  • Cook rigatoni pasta according to package directions to al dente.
  • While pasta is boiling, heat olive oil in a saucepan over medium heat. Add the chopped onion, green peppers, garlic, mushrooms, basil and oregano; saute for about 7 minutes or until veggies are tender.
  • Add the crushed tomatoes and sugar to the saucepan; stir well and allow to simmer for about 15 minutes.
  • When pasta is done, drain.
  • Using the hot empty pot that the pasta just cooked in, mix together the ricotta, parmesan, sour cream, egg, parsley and salt; mix until smooth.
  • Return the hot drained rigatoni to the ricotta/sour cream mixture. Gently fold/stir together.
  • Place half of the creamy rigatoni mixture on the bottom of the prepared casserole dish.
  • Evenly pour half of the tomato sauce mixture over top.
  • Evenly place all of the pepperoni slices over top.
  • Sprinkle with 1 cup only of the mozzarella cheese.
  • Layer remaining rigatoni mixture on top, then remaining tomato sauce mixture, then the last 1 cup of mozzarella.
  • Cover and bake at 350 for 30 minutes.
  • Uncover and bake for another 15 minutes.
  • Best to let stand 5-10 minutes before serving.