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Italian Sausage Pepper Casserole

This comforting Italian sausage pepper casserole is a classic one-dish family dinner: juicy Italian sausage, colorful bell peppers, tender pasta, and rich marinara sauce topped with bubbly melted mozzarella and Parmesan. Ready in about 1 hour, easy to make ahead, reheats beautifully, and loved by kids and adults alike. Perfect for busy weeknights or casual gatherings.
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Ingredients Method Notes

Ingredients
  

  • 1 lb Italian sausage mild or spicy, casings removed and crumbled
  • 1 tablespoon olive oil
  • 1 large onion sliced
  • 2 bell peppers any color combination, sliced
  • 3 cloves garlic minced
  • 1 teaspoon dried Italian seasoning
  • ½ teaspoon red pepper flakes optional
  • 1 jar 24 oz marinara sauce
  • 12 oz uncooked penne or rotini pasta
  • 2 cups shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • Salt and black pepper to taste
  • Optional garnish: chopped fresh parsley or basil

Method
 

  1. Preheat oven to 375°F. Grease a 9×13-inch baking dish. Cook pasta in salted boiling water until just al dente (1–2 minutes less than package directions). Drain and set aside.
  2. In a large skillet over medium heat, add olive oil and crumble in the Italian sausage. Cook 5–7 minutes, breaking it up, until browned and cooked through. Remove sausage to a plate, leaving about 1 tablespoon fat in the pan.
  3. Add sliced onion and bell peppers to the skillet. Cook 5–6 minutes until softened. Stir in minced garlic, Italian seasoning, and red pepper flakes (if using). Cook 1 minute until fragrant.
  4. Return sausage to the skillet. Pour in marinara sauce and stir to combine. Simmer 3–4 minutes. Taste and season with salt and pepper.
  5. Add cooked pasta to the skillet and toss until evenly coated.
  6. Transfer mixture to the prepared baking dish. Sprinkle mozzarella and Parmesan evenly over the top.
  7. Bake uncovered 20–25 minutes, until cheese is melted, bubbly, and golden.
  8. Let rest 5 minutes. Garnish with parsley or basil if desired. Serve hot.

Notes

Make-ahead: Assemble up to 1 day ahead (unbaked), cover and refrigerate. Bake straight from fridge (add 5–10 min to time).
Gluten-free: Use gluten-free pasta and check sausage/marinara labels.
Cheesy twist: Mix ½ cup ricotta into the pasta before baking for extra creaminess.
Storage: Refrigerate leftovers up to 4 days or freeze up to 3 months. Reheat covered in 350°F oven.
Spice level: Use hot sausage or extra red pepper flakes for more heat.