Baked Rigatoni with Peppers and Olives – Easy and Delicious

This baked rigatoni with peppers and olives brings together the rich flavors of roasted red peppers, briny green olives, and creamy mozzarella cheese in a single dish that’s perfect for weeknight dinners or casual gatherings. The tubular pasta gets smothered in a hearty tomato sauce, topped with bubbly, golden cheese, and delivers a wonderful combination of crispy edges and gooey, cheesy pull in every bite.

Baked rigatoni is one of my favorite comfort foods, and this recipe was inspired by the bold, savory flavors of a classic Mediterranean pizza. It’s not just a dinner—it’s a little joy in casserole form! If you love a good easy baked rigatoni recipe, this one’s a must-try. Trust me, your family will be asking for seconds.

Why This Baked Rigatoni with Peppers and Olives Is So Irresistible

• Rich, savory flavors from the roasted red peppers and briny green olives.
• Perfect texture with al dente pasta, gooey mozzarella in the middle, and crispy edges on top.
• A simple, homemade baked rigatoni dish you can make with pantry staples.
• Vegetarian-friendly and easily customizable to suit different diets.
• Easy cleanup with just one baking dish!

Essential Ingredients for Perfect Baked Rigatoni with Peppers and Olives

Here’s a closer look at the ingredients that make this baked pasta with mozzarella cheese so satisfying:

• Jarred Roasted Red Peppers: These add a smoky sweetness to the sauce. If you prefer, you can roast fresh red peppers, but the jarred ones save so much time.
• Green Olives: Their briny flavor balances the richness of the sauce and cheese. Kalamata or black olives work too if you prefer a different variety.
• Tubular Pasta: Rigatoni is ideal because it holds onto the sauce beautifully, but ziti or penne are great substitutes.
• Mozzarella Cheese: The star of the dish! Use fresh mozzarella for ultimate meltiness or shredded for convenience.

Baked Rigatoni with Peppers and Olives Recipe Details

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4
• Difficulty: Easy

Baked Rigatoni with Peppers and Olives Ingredients

• 1 jar (12 oz) roasted red peppers, drained and chopped
• 1/2 cup green olives, sliced
• 1 pound rigatoni pasta
• 2 cups shredded mozzarella cheese
• 2 cups marinara sauce (your favorite brand or homemade)
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper to taste

How to Make Baked Rigatoni with Peppers and Olives

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Bring a large pot of salted water to a boil. Cook the rigatoni until it’s just shy of al dente (check the package for timing). Drain and set aside.
3. In a large skillet, heat olive oil over medium heat. Add the roasted red peppers, green olives, marinara sauce, oregano, and red pepper flakes if using. Simmer for 5 minutes, stirring occasionally. Taste and adjust with salt and pepper as needed.
4. Toss the cooked pasta with the prepared sauce until evenly coated.
5. Transfer half of the pasta to the baking dish. Sprinkle half of the mozzarella cheese on top. Add the remaining pasta in an even layer and top with the remaining cheese.
6. Bake uncovered for 25-30 minutes, or until the cheese is melted and golden-brown in spots.
7. Let rest for 5 minutes before serving. Enjoy!

Expert Tips for the Best Baked Rigatoni with Peppers and Olives

• Undercook the pasta: Stop cooking 1-2 minutes before it’s fully done to avoid mushy results in the oven.
• Use quality cheese: Fresh mozzarella melts beautifully, but pre-shredded works if you’re short on time.
• Make the sauce ahead: Prep the sauce up to 3 days in advance and store it in the fridge.
• Freeze it: Assemble the dish without baking, wrap tightly, and freeze for up to 2 months. Bake from frozen, adding 10-15 minutes to the cook time.
• Leftovers: Store in an airtight container in the fridge for up to 4 days. Reheat in a 350°F oven until warmed through.

Delicious Baked Rigatoni with Peppers and Olives Variations

• Add protein: Mix in cooked Italian sausage or shredded rotisserie chicken.
• Go vegan: Use plant-based mozzarella and swap out the sauce for one made with cashew cream.
• Spicy kick: Stir in chopped jalapeños or a teaspoon of hot sauce for extra heat.
• Seasonal veggies: Toss in sautéed zucchini, mushrooms, or spinach for additional nutrients.

Baked Rigatoni with Peppers and Olives FAQs

Can I make this dish ahead of time?

Yes! You can assemble the entire dish up to a day in advance. Cover tightly with foil and refrigerate. Bake just before serving, adding 10 minutes to the cook time.

What pasta works best for this recipe?

Rigatoni is ideal because it’s sturdy and holds sauce well, but penne or ziti can also be used in a pinch.

Can I use fresh red peppers instead of jarred?

Sure! Roast fresh bell peppers in your oven or on a grill until charred, then peel and chop. It adds an extra step but is worth it if you have fresh peppers on hand.

How do I make it gluten-free?

Simply use your favorite gluten-free rigatoni or other tubular pasta. Everything else in the recipe is naturally gluten-free.

What’s the best way to store leftovers?

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven until bubbly, or microwave individual portions.

This baked rigatoni with peppers and olives is truly a dish that brings joy to the table with its comforting flavors and easy preparation. I can’t wait for you to try it! What will you add to make it your own? Share your tweaks and tips in the comments below!