Rigatoni and Sausage Bake
Indulge in the ultimate comfort food with this irresistible Rigatoni and Sausage Bake, a crowd-pleasing casserole that's as easy to make as it is delicious. Tender rigatoni pasta is tossed with a savory marinara sauce infused with the rich flavors of Italian sausage, garlic, and onions, then layered with gooey mozzarella and a sprinkle of parmesan for an irresistibly cheesy finish. Seasoned with Italian herbs and a touch of red pepper flakes for a subtle kick, this hearty baked pasta dish is the perfect choice for a family dinner or a cozy gathering. Ready in just one hour and garnished with fresh parsley, this recipe delivers bold Italian flavors with a warm, oven-baked twist. Whether you're meal prepping or serving it fresh from the oven, this cheesy rigatoni bake is guaranteed to disappear fast!
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Recipe Information
Ingredients
- 16 oz rigatoni pasta
- 1 lb Italian sausage
- 1 tbsp olive oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 24 oz marinara sauce
- 0.5 tsp crushed red pepper flakes
- 1 tsp Italian seasoning
- 1 tsp salt
- 0.5 tsp black pepper
- 2 cups mozzarella cheese, shredded
- 0.5 cup parmesan cheese, grated
- 2 tbsp fresh parsley, chopped (optional garnish)
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Cook the rigatoni pasta until just al dente according to the package instructions. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the Italian sausage, breaking it into small pieces with a spatula, and cook until browned and fully cooked, about 7-8 minutes. Remove the cooked sausage from the skillet and set aside.
In the same skillet, add the diced onion and sauté for 2-3 minutes, or until softened. Add the minced garlic and cook for an additional 1 minute, stirring frequently.
Stir in the marinara sauce, crushed red pepper flakes, Italian seasoning, salt, and black pepper. Let the sauce simmer for 5 minutes.
Add the cooked sausage back to the skillet and stir to combine. Remove the sauce from heat.
In a large mixing bowl, combine the cooked rigatoni pasta with the sausage sauce, making sure the pasta is evenly coated.
Spread half of the pasta mixture in a greased 9x13-inch baking dish. Sprinkle 1 cup of shredded mozzarella cheese over the layer. Add the remaining pasta mixture on top and sprinkle with the remaining 1 cup of mozzarella cheese and the grated parmesan cheese.
Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
Remove the dish from the oven and let it cool for 5 minutes. Sprinkle with chopped parsley if desired before serving.
Nutrition Facts
Calories |
3394 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.1 g | 267% | |
| Saturated Fat | 81.9 g | 410% | |
| Polyunsaturated Fat | 23.8 g | ||
| Cholesterol | 579 mg | 193% | |
| Sodium | 8796 mg | 382% | |
| Total Carbohydrate | 193.5 g | 70% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 33.5 g | ||
| Protein | 180.3 g | 361% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 2246 mg | 173% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 1978 mg | 42% | |
*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.
