Baked Rigatoni Dallas Morning News
Indulge in the comforting flavors of Baked Rigatoni, a hearty Italian-American classic perfect for family dinners or entertaining guests. This recipe, inspired by the Dallas Morning News, layers al dente rigatoni pasta with a rich, savory sauce made from ground Italian sausage, marinara, and aromatic seasonings, all brought together with creamy ricotta, gooey mozzarella, and nutty Parmesan cheese. With just 20 minutes of prep time and a quick bake in the oven, this cheesy, bubbly casserole delivers restaurant-quality flavor right from your kitchen. Sprinkle with fresh parsley for a burst of color and flavor, and serve hot for an irresistible meal that’s sure to become a household favorite. Perfect for meal prepping or serving a crowd, this baked rigatoni is the ultimate comfort food, combining ease and elegance in every bite.
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Recipe Information
Ingredients
- 16 ounces rigatoni pasta
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 1 pound ground Italian sausage
- 24 ounces marinara sauce
- 1 teaspoon dried Italian seasoning
- 0.5 teaspoon red pepper flakes (optional)
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish with a light coat of olive oil or nonstick cooking spray and set aside.
Bring a large pot of salted water to a boil. Cook the rigatoni pasta according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until softened, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant.
Add the ground Italian sausage to the skillet. Break it apart with a wooden spoon and cook until browned and cooked through, about 8–10 minutes. Drain any excess fat if necessary.
Stir in the marinara sauce, Italian seasoning, red pepper flakes (if using), salt, and black pepper. Simmer on low heat for 5 minutes to combine the flavors. Remove the skillet from the heat.
In a large mixing bowl, combine the cooked rigatoni pasta, sausage marinara sauce, ricotta cheese, 1 cup of shredded mozzarella, and half of the grated Parmesan cheese. Mix well to evenly coat the pasta.
Transfer the pasta mixture into the prepared baking dish. Spread it out evenly. Sprinkle the remaining mozzarella cheese and Parmesan cheese on top.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake uncovered for an additional 10 minutes, until the cheese is bubbly and slightly golden.
Garnish with chopped fresh parsley before serving. Serve hot and enjoy!
Nutrition Facts
Calories |
658 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.7 g | 53% | |
| Saturated Fat | 17.7 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 1424 mg | 62% | |
| Total Carbohydrate | 35.0 g | 13% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 4.7 g | ||
| Protein | 34.2 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 473 mg | 36% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 335 mg | 7% | |
*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.
