Baked Rigatoni with Sausage
Indulge in the hearty comfort of Baked Rigatoni with Sausage, a classic Italian-inspired casserole that's perfect for weeknight dinners or special gatherings. Tender rigatoni pasta is layered with a rich, savory tomato sauce infused with Italian sausage, garlic, and aromatic spices, then topped with creamy ricotta, gooey mozzarella, and nutty Parmesan cheese. After baking to golden perfection, this dish emerges warm, bubbly, and irresistibly cheesy. Easy to prepare and packed with bold flavors, this baked pasta masterpiece is ideal for feeding a hungry crowd. Serve it fresh out of the oven, garnished with fragrant basil, for a meal that feels like a hug in every bite. Keywords: baked rigatoni, Italian sausage pasta, cheesy rigatoni casserole, comforting pasta bake, easy weeknight dinner.
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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 large Yellow onion, diced
- 4 cloves Garlic, minced
- 28 oz Crushed tomatoes (canned)
- 2 tbsp Tomato paste
- 1 tsp Dried Italian seasoning
- 0.5 tsp Red pepper flakes
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 cup Ricotta cheese
- 2 cups Shredded mozzarella cheese
- 1 cup Grated Parmesan cheese
- 0.25 cup Fresh basil leaves (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with a nonstick spray or a thin layer of olive oil and set aside.
Cook the rigatoni according to the package instructions. Drain the pasta, toss with a drizzle of olive oil to prevent sticking, and set aside.
In a large skillet or sauté pan, heat the olive oil over medium heat. Add the Italian sausage and cook, breaking it into smaller pieces with a wooden spoon, until browned and fully cooked, about 5-7 minutes. Remove the sausage from the pan and set it aside on a plate.
In the same skillet, add the diced onion and cook for 3-4 minutes until softened. Add the garlic and cook for an additional minute until fragrant.
Stir in the crushed tomatoes, tomato paste, Italian seasoning, red pepper flakes, salt, and black pepper. Bring the sauce to a simmer and let it cook for 10 minutes to thicken slightly.
Return the cooked sausage to the sauce and stir to combine. Remove the sauce from the heat.
In the prepared baking dish, spread a thin layer of the sauce on the bottom. Layer half of the cooked rigatoni on top of the sauce. Spoon half of the remaining sauce over the pasta, then spread dollops of ricotta cheese evenly across the top. Sprinkle with half of the mozzarella and Parmesan cheeses.
Repeat the layering process with the remaining rigatoni, sauce, ricotta, mozzarella, and Parmesan.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, uncover and bake for an additional 10-15 minutes, or until the cheese is bubbly and lightly golden on top.
Remove the dish from the oven and let it cool for 5 minutes. Garnish with fresh basil leaves, if desired, and serve warm.
Nutrition Facts
Calories |
3707 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.3 g | 276% | |
| Saturated Fat | 87.4 g | 437% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 632 mg | 211% | |
| Sodium | 8926 mg | 388% | |
| Total Carbohydrate | 243.9 g | 89% | |
| Dietary Fiber | 29.5 g | 105% | |
| Total Sugars | 45.9 g | ||
| Protein | 202.4 g | 405% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3036 mg | 234% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 3962 mg | 84% | |
*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.
