Is there a more timeless and delicious combination than savory sausage, sweet bell peppers, and tender onions? It’s a trio that sings with flavor. Now, what if you could take that classic profile and turn it into a cheesy, bubbly, satisfying pasta casserole without the hour-long wait? Welcome to the magic of the “Fake-Bake.”
This Chicken Sausage, Pepper and Onion Pasta Fake-Bake recipe is a masterclass in weeknight efficiency. We’ll show you how to build a rich, chunky sauce and a creamy ricotta-and-herb pasta base, then layer them together and finish it all under the broiler for a perfectly golden-brown crust in minutes. It’s the ultimate dinner solution that delivers on both flavor and speed.
Table of Contents
Table of Contents
Recipe Overview: A Modern Twist on a Classic Casserole
The “fake-bake” method is the star of this show, giving you that crave-worthy baked pasta experience without the long oven time. By cooking every component to perfection on the stovetop first, we only need a quick, two-minute blast under the broiler to achieve that glorious, cheesy top. It’s a smart, modern approach to a classic comfort food.
| Metric | Time / Level |
| Total Time | 35 minutes |
| Active Prep Time | 20 minutes |
| Difficulty Level | Easy |
| Servings | 4-6 |
The Essential Ingredients for Your “Fake-Bake”
This recipe leverages a powerhouse of ingredients to create its unforgettable flavor. Here’s why each one is important.
- Rigatoni: The structure of this pasta is its superpower. The wide tubes are a perfect home for the creamy ricotta, while the ridges on the outside give the chunky sausage and pepper sauce plenty of surface area to cling to.
- Cooked Chicken Sausage: A lean and flavorful shortcut. Using pre-cooked chicken sausage means less time rendering fat and more time building our delicious sauce. It comes in many flavor varieties, from mild Italian to spicy andouille, all of which work beautifully here.
- Bell Pepper & Cubanelle Pepper: This pepper duo adds layers of sweetness. The bell pepper provides a crisp, familiar sweetness, while the thinner-walled cubanelle (or Italian frying pepper) offers a milder, more delicate sweetness that becomes almost buttery when sautéed.
- Onion & Garlic: The aromatic workhorses of our sauce. They provide a deep, savory, and sweet foundation that is simply irreplaceable in Italian-American cooking.
- Ricotta & Parmesan Cheese: The dream team of dairy. We use whole milk ricotta for its rich, creamy texture that coats the pasta in a luscious layer. The sharp, nutty flavor of freshly grated Parmigiano-Reggiano provides the salty punch and creates that iconic bubbly, golden-brown crust.
- Dry White Wine or Chicken Stock: The key to a flavorful sauce. A splash of liquid is used to deglaze the pan, lifting all the delicious caramelized bits of sausage and vegetables from the bottom of the skillet and dissolving them into the sauce.
- Fresh Parsley & Basil: These fresh herbs are the finishing touch that elevates the entire dish. Stirred in at the end, they provide a bright, peppery, and aromatic lift that balances the richness of the sausage and cheese.
Step-by-Step Instructions to a Perfect Pasta Bake
Follow these detailed steps to orchestrate this easy and impressive meal.
Step 1: Cook Pasta and Prepare Sausage First, get a large pot of water on the stove and bring it to a vigorous boil. While it heats, you can cook the sausage. Prick the cooked chicken sausages a few times with a fork to allow steam to escape. Place them in a large skillet, add about 1 inch of water and 1 tablespoon of olive oil. Bring the water to a boil, then lower the heat to a simmer. This method gently and evenly heats the sausages.
Once the pot of water is boiling, salt it generously. Add the rigatoni and cook according to package directions until it is truly al dente (with a definite firm bite).
While the pasta and sausage are cooking, preheat your oven’s broiler on high and position a rack about 6 inches from the heat source.
Step 2: Build the Sausage and Pepper Sauce After the water in the sausage skillet has completely evaporated, the sausages will begin to brown and crisp up in the remaining oil. Cook for 5-6 minutes, turning them occasionally.
While the sausages brown, heat the remaining 2 tablespoons of olive oil in a second, deep skillet over medium heat. Add the sliced peppers, onions, and chopped garlic, and season them well with salt and pepper. Cook, stirring often, until the vegetables have softened and are starting to caramelize, about 8-10 minutes.
Remove the browned sausages from their pan, slice them on a diagonal, and add them to the skillet with the tender vegetables. Cook everything together for a minute to meld the flavors.
Pour in the white wine or chicken stock to deglaze the skillet. Use a wooden spoon to scrape up any tasty browned bits from the bottom. Finally, stir in the crushed tomatoes. Bring the sauce to a bubble, then reduce the heat to low to let it simmer gently.
Step 3: Create the Creamy Ricotta Pasta Once the rigatoni is cooked al dente, drain it well. Return the hot, drained pasta to the pot you cooked it in.
Add the cup of whole milk ricotta, the chopped parsley and basil, and half of the grated Parmesan cheese to the pasta. Season with salt and pepper. Stir it all together until every piece of rigatoni is coated in a creamy, herby sauce.
Step 4: Assemble the “Fake-Bake” Now it’s time to build the casserole. It is critical that you use a baking dish that is certified as broiler-safe or flameproof to prevent accidents.
Spread half of your sausage and pepper sauce in an even layer on the bottom of your broiler-safe dish. Spoon all of the ricotta-coated rigatoni over the sauce in a single layer. Top the pasta with the remaining sausage and pepper sauce.
Step 5: Broil to Bubbly Perfection Sprinkle the remaining grated Parmesan cheese evenly over the entire surface of the casserole.
Place the dish under the hot broiler. Watch it like a hawk! It will only take about 2 minutes for the cheese to become melted, bubbly, and beautifully browned in spots. The instant it reaches your desired level of golden-brown, it’s done.
Serving Your Weeknight Masterpiece
Using sturdy oven mitts, carefully remove the baking dish from the oven. The incredible aroma and the sight of the bubbly, cheesy crust will have everyone excited for dinner.
You can serve this family-style, bringing the whole dish to the table. Use a large spoon to scoop out generous portions, making sure to dig deep to get all the delicious layers. A side of extra grated Parmesan for sprinkling is always a good idea.
The Ultimate Chicken Sausage & Pepper Pasta Fake-Bake
A hearty pasta dish, this ‘Fake-Bake’ offers the satisfaction of a baked casserole with less time in the oven. The recipe features cooked rigatoni tossed in a creamy mixture of ricotta, Parmesan cheese, and fresh herbs. This is layered in a baking dish with a savory sauce made from browned chicken sausage, sautéed bell peppers, and onions, all simmered in a crushed tomato and white wine base. The dish is finished with a final layer of Parmesan and broiled until golden and bubbly.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6–8 servings 1x
- Category: Main Course
- Method: Boiling, Sautéing, Broiling
- Cuisine: Italian-American
Ingredients
- 1 pound rigatoni
- Salt
- 1 pound cooked chicken sausages
- 3 tablespoons extra-virgin olive oil, divided
- 1 green or red bell pepper, seeded and sliced
- 1 cubanelle pepper, seeded and sliced
- 1 large onion, thinly sliced
- 3 to 4 cloves garlic, chopped
- Ground black pepper
- 1/2 cup dry white wine or chicken stock
- 1 (28 ounce) can crushed tomatoes (San Marzano recommended)
- Handful chopped flat-leaf parsley
- 1/2 cup fresh basil (about 10 leaves), torn or shredded
- 1 cup ricotta cheese
- 1 cup freshly grated Parmigiano-Reggiano, plus more for serving
Instructions
- Bring a large pot of water to a boil. Salt the water and cook the rigatoni until al dente according to package directions.
- While the pasta cooks, prepare the sausage. Prick the sausages with a fork, place them in a large skillet, and add about 1 inch of water and 1 tablespoon of olive oil. Bring to a boil, then reduce the heat and simmer until the water evaporates. Then, brown and crisp the sausage casings, about 5-6 minutes total.
- Preheat the broiler.
- In a separate deep skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the sliced peppers, onions, and garlic. Season with salt and pepper and cook until tender.
- Slice the cooked sausages on an angle and add them to the skillet with the peppers and onions. Cook together until the sausage edges are crisp.
- Deglaze the pan with the white wine or chicken stock. Stir in the crushed tomatoes, bring to a bubble, then reduce the heat to low.
- Drain the cooked rigatoni and return it to the warm pot. Add the ricotta cheese, salt, pepper, parsley, basil, and half of the Parmigiano-Reggiano cheese. Stir to combine.
- Assemble the ‘Fake Bake’: In a flameproof baking dish, spread half of the sausage and pepper sauce on the bottom.
- Top with all of the ricotta-pasta mixture.
- Spoon the remaining sausage and sauce over the pasta.
- Cover the top with the remaining grated Parmigiano-Reggiano.
- Place the dish under the broiler for about 2 minutes, or until the cheese is browned and bubbly.
- Serve immediately, passing more cheese at the table.
Notes
- The ‘fake-bake’ method involves assembling a fully cooked dish and then using the broiler for a few minutes to achieve a browned, cheesy top, which is much faster than traditional baking.
- A flameproof or broiler-safe baking dish is essential for the final step.
- Cooking the sausages by first simmering in water and then browning them ensures they are cooked through and have a crispy casing.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 650-750
- Sugar: 12-18 g
- Sodium: 1200-1500 mg
- Fat: 30-40 g
- Saturated Fat: 14-18 g
- Trans Fat: 0 g
- Carbohydrates: 55-65 g
- Fiber: 8-10 g
- Protein: 35-40 g
- Cholesterol: 90-110 mg
Storage and Make-Ahead Tips
This recipe is a gift that keeps on giving, making it perfect for meal planning.
- Make-Ahead: Assemble the entire casserole a day ahead of time. Cover it and keep it in the refrigerator. When you’re ready to eat, simply uncover it and pop it under the broiler. You may need to add 60-90 seconds to the broil time since it’s starting cold.
- Storage: Let leftovers cool, then store them in an airtight container in the fridge for up to 3 days.
- Reheating: The microwave works for individual portions. To revive the crispy top on a larger portion, reheat it in a 350°F oven, covered with foil, for 15-20 minutes, then remove the foil and give it a final minute under the broiler.
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Creative Recipe Variations
The “fake-bake” technique is a fantastic template. Try these delicious twists!
1. Smoky & Savory Version Add 1 teaspoon of smoked paprika when you sauté the peppers and onions. For an even deeper smoky flavor, swap the chicken sausage for a smoked sausage like kielbasa or andouille.
2. Lemon-Ricotta Base Add the finely grated zest of one lemon to the ricotta cheese along with the fresh herbs. The bright, citrusy aroma and flavor will cut through the richness of the sausage and tomato sauce beautifully, adding a sophisticated, fresh note.
3. “Deconstructed” Sausage & Peppers Style For extra-crispy sausage, prepare the sauce with the peppers and onions as directed, but don’t stir the sliced sausage into the sauce. Instead, after layering the ricotta pasta and the pepper-onion sauce, scatter the crispy, sliced sausage over the top before adding the final layer of Parmesan cheese.
Enjoy Your Brilliant Dinner Hack!
You’ve just discovered a true weeknight game-changer. This Chicken Sausage, Pepper and Onion Pasta Fake-Bake delivers all the comforting satisfaction of a traditional baked pasta with a clever, time-saving twist. It’s destined to become a go-to recipe in your collection for busy weeknights when you still want a delicious, home-cooked meal.
We hope you love this smart and savory dish as much as we do!
If you enjoyed this recipe, please leave a comment below or share it with a friend who needs an easy dinner idea!
Frequently Asked Questions (FAQs)
Q1: Why is it important to use whole milk ricotta?
Whole milk ricotta has a much richer flavor and a creamier, smoother texture than part-skim or skim-milk varieties. When mixed with the hot pasta, it creates a luscious, sauce-like coating. Part-skim ricotta can sometimes have a grainier texture when heated.
Q2: My tomato sauce tastes a little acidic. How can I fix it?
The acidity of canned tomatoes can vary. If your sauce tastes a little too sharp, you can balance it by adding a pinch of sugar (about 1/4 to 1/2 teaspoon) or a small pat of butter. The sweetness and fat will help to round out the sharp edges of the acid.
Q3: Can I make this recipe gluten-free?
Yes, easily! Simply substitute your favorite brand of gluten-free rigatoni or penne pasta. Also, double-check that your chicken sausage is certified gluten-free, as some brands may contain fillers. The rest of the ingredients are naturally gluten-free.
Q4: What kind of white wine is best for deglazing?
A dry, crisp white wine is best for deglazing a pan. Good, affordable options include Pinot Grigio, Sauvignon Blanc, or an unoaked Chardonnay. You want a wine you would be happy to drink, as its flavor will concentrate in the sauce.
Q5: Is it necessary to use fresh herbs, or can I use dried?
Fresh herbs truly make a difference in this recipe, providing a bright flavor that dried herbs can’t replicate. However, in a pinch, you can substitute dried herbs. Use about 1 teaspoon of dried basil and 1 teaspoon of dried parsley. Add them to the sauce along with the garlic to give them time to rehydrate and release their flavor.