Baked Rigatoni Sausage Tuscan Style
Indulge in the rich, comforting flavors of Tuscany with this Baked Rigatoni Sausage Tuscan Style recipe, a perfect one-dish meal for weeknight dinners or special gatherings. Combining al dente rigatoni with savory Italian sausage, a creamy tomato-based sauce infused with sun-dried tomatoes, garlic, and herbs, and generous layers of melted mozzarella and Parmesan, this dish is the epitome of Italian comfort food. Fresh baby spinach adds a pop of color and nutrients, while ricotta creates an irresistibly luscious texture. Finished with a golden, bubbly cheese topping and garnished with fresh parsley, this baked pasta masterpiece is sure to become your go-to recipe for hearty family meals.
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Recipe Information
Ingredients
- 16 oz rigatoni pasta
- 1 lb Italian sausage (mild or spicy, casings removed)
- 2 tbsp olive oil
- 1 yellow onion, finely diced
- 3 garlic cloves, minced
- 0.5 cup sun-dried tomatoes, finely chopped
- 28 oz crushed tomatoes (28-oz can)
- 0.5 cup heavy cream
- 1 cup ricotta cheese
- 2 cups baby spinach, roughly chopped
- 2 cups mozzarella cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 2 tsp dried basil
- 1 tsp dried oregano
- 0.25 tsp red pepper flakes (optional)
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil or nonstick cooking spray.
Bring a large pot of salted water to a boil. Cook the rigatoni pasta until al dente, as per package instructions. Drain and set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the Italian sausage and cook until browned, breaking it into crumbles with a spatula (about 5-7 minutes). Remove the sausage with a slotted spoon and set aside.
In the same skillet, add the diced onion and cook for 3-4 minutes, or until softened. Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the sun-dried tomatoes, crushed tomatoes, heavy cream, dried basil, dried oregano, red pepper flakes (if using), salt, and black pepper. Stir well to combine and let the sauce simmer gently for 10 minutes.
Reduce the heat to low and fold in the ricotta cheese and chopped baby spinach. Stir until the spinach wilts and the mixture is creamy. Return the cooked sausage to the skillet and toss to combine.
Toss the cooked rigatoni with the sausage and sauce mixture until evenly coated. Transfer the mixture to the prepared baking dish and spread it out evenly.
Sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the top.
Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden.
Remove from the oven and let the dish rest for 5 minutes. Garnish with fresh parsley before serving.
Nutrition Facts
Calories |
728 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.0 g | 59% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 1653 mg | 72% | |
| Total Carbohydrate | 41.6 g | 15% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 9.2 g | ||
| Protein | 37.2 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 507 mg | 39% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 784 mg | 17% | |
*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.
