Rigatoni with Cheese and Italian Sausage
Indulge in the comforting flavors of Italian cuisine with this hearty Rigatoni with Cheese and Italian Sausage recipe. Perfectly al dente rigatoni is tossed in a robust, homemade tomato sauce packed with savory Italian sausage and aromatic spices like oregano, basil, and garlic. Layers of creamy ricotta, gooey mozzarella, and nutty Parmesan create a luscious cheesy topping that bakes to golden, bubbly perfection. This one-pan, oven-baked pasta dish is ideal for feeding a family or impressing guests with minimal prep time and maximum flavor. Garnished with fresh parsley, this easy-to-make casserole is a crowd-pleaser you'll want to add to your weeknight dinner rotation.
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Recipe Information
Ingredients
- 12 ounces Rigatoni pasta
- 1 pound Italian sausage (mild or spicy)
- 2 tablespoons Olive oil
- 1 large Yellow onion, diced
- 3 Garlic cloves, minced
- 28 ounces Crushed tomatoes
- 2 tablespoons Tomato paste
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoons Red pepper flakes (optional)
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 cup Ricotta cheese
- 2 cups Mozzarella cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped (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.
Heat olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it into small pieces with a spoon, and cook until browned and fully cooked, about 7-8 minutes. Remove the sausage and set aside.
In the same skillet, add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant.
Stir in the crushed tomatoes, tomato paste, oregano, basil, red pepper flakes (if using), salt, and black pepper. Bring the sauce to a simmer and cook for 10-12 minutes, stirring occasionally.
Combine the cooked sausage and sauce in the skillet. Stir well to incorporate.
In a large mixing bowl, combine the cooked rigatoni, sausage sauce, and ricotta cheese. Mix until the pasta is evenly coated.
Transfer half of the rigatoni mixture into a greased 9x13-inch baking dish. Sprinkle 1 cup of shredded mozzarella and half of the grated Parmesan on top.
Add the remaining rigatoni mixture on top and sprinkle with the remaining mozzarella and Parmesan.
Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the dish cool for 5 minutes. Garnish with chopped parsley before serving.
Nutrition Facts
Calories |
578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.6 g | 47% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 1271 mg | 55% | |
| Total Carbohydrate | 33.8 g | 12% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 8.0 g | ||
| Protein | 33.0 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 485 mg | 37% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 778 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.
