Baked Rigaboney
Indulge in the ultimate comfort food with this Baked Rigaboney, a hearty and flavor-packed pasta casserole that brings rustic Italian flavors to your dinner table. This crowd-pleasing recipe features tender rigatoni pasta layered with a rich and savory sauce made from ground Italian sausage, crushed tomatoes, and aromatic spices like basil and oregano. Creamy ricotta cheese, gooey mozzarella, and nutty Parmesan add layers of decadence, while fresh parsley provides a bright, herby finish. Perfectly baked until golden and bubbly, this 6-serving dish is ideal for family dinners or meal prepping. Ready in just under an hour, Baked Rigaboney is the ultimate blend of simplicity and indulgence—your new go-to recipe for cozy pasta nights!
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Recipe Information
Ingredients
- 16 oz rigatoni pasta
- 2 tbsp olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1 lb ground Italian sausage
- 28 oz crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp dried basil
- 1 tsp dried oregano
- 0.5 tsp red pepper flakes
- 1 tsp salt
- 0.5 tsp black pepper
- 1 cup ricotta cheese
- 2 cups, shredded mozzarella cheese
- 0.5 cup, grated Parmesan cheese
- 2 tbsp, chopped fresh parsley
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish lightly with olive oil or cooking spray.
Bring a large pot of salted water to a boil. Cook the rigatoni pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Sauté the diced onion until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute.
Add the ground Italian sausage to the skillet, breaking it apart with a spoon. Cook until browned and fully cooked through, about 6-8 minutes. Drain any excess fat.
Stir in the crushed tomatoes, tomato paste, dried basil, oregano, red pepper flakes, salt, and black pepper. Reduce the heat to low and let the sauce simmer for 10 minutes.
In a medium bowl, mix the ricotta cheese, 1 cup of mozzarella, 1/4 cup of Parmesan, and the chopped parsley. Set aside.
In the prepared baking dish, spread a thin layer of the tomato sauce. Add half of the cooked rigatoni, followed by half of the ricotta mixture and half of the remaining tomato sauce. Repeat the layers, finishing with the last of the sauce.
Top the casserole with the remaining 1 cup of shredded mozzarella and 1/4 cup of grated Parmesan.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.
Let the baked Rigaboney cool for 5 minutes before serving. Garnish with extra parsley if desired.
Nutrition Facts
Calories |
651 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.7 g | 52% | |
| Saturated Fat | 17.7 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 111 mg | 37% | |
| Sodium | 1216 mg | 53% | |
| Total Carbohydrate | 38.7 g | 14% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 8.5 g | ||
| Protein | 33.9 g | 68% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 405 mg | 31% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 749 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
