Rigatoni Sausage Bake
Indulge in the ultimate comfort food with this hearty Rigatoni Sausage Bake, a satisfying blend of tender pasta, savory Italian sausage, and a rich tomato sauce layered with gooey mozzarella and nutty Parmesan cheese. Whether you choose mild or spicy sausage, this dish delivers bold flavors enhanced by aromatic garlic, onion, and a medley of Italian herbs like oregano and basil. Perfectly baked to golden, bubbly perfection, this baked pasta casserole is an easy, crowd-pleasing dinner option that can be prepped in just 20 minutes. Garnished with fresh parsley for a burst of color and freshness, this rigatoni bake is ideal for family meals, potlucks, or anytime you’re craving a warm, cheesy classic.
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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, diced
- 3 Garlic cloves, minced
- 1 can Crushed tomatoes (28 oz can)
- 2 tbsp Tomato paste
- 1 tsp Dried oregano
- 1 tsp Dried basil
- 0.5 tsp Crushed red pepper flakes
- 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, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Cook the rigatoni 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 Italian sausage and cook, breaking it up into small pieces with a wooden spoon, until browned and cooked through, about 5-7 minutes.
Add the diced onion to the skillet and sauté until soft and translucent, about 3-4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, crushed red pepper flakes, salt, and black pepper. Lower the heat and let the sauce simmer for 10 minutes, stirring occasionally.
In a large mixing bowl, combine the cooked rigatoni and the sausage sauce. Mix well to evenly coat the pasta.
Transfer half of the pasta mixture to a 9x13-inch baking dish. Sprinkle 1 cup of shredded mozzarella evenly over the top. Add the remaining pasta mixture on top, followed by the remaining 1 cup of mozzarella cheese and grated Parmesan cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly.
Remove the dish from the oven and let it cool for 5 minutes. Garnish with freshly chopped parsley, if desired, before serving.
Nutrition Facts
Calories |
3234 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.4 g | 256% | |
| Saturated Fat | 78.6 g | 393% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 536 mg | 179% | |
| Sodium | 8272 mg | 360% | |
| Total Carbohydrate | 175.1 g | 64% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 18.0 g | ||
| Protein | 168.9 g | 338% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2274 mg | 175% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 2096 mg | 45% | |
*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.
