There’s something magical about a bubbling dish of baked pasta fresh from the oven. This Baked Rigatoni with Sausage is the ultimate comfort food that manages to be both impressive and completely approachable for weeknight cooking. The tubular rigatoni catches pockets of sauce while the Italian sausage adds rich, savory depth that will have everyone asking for seconds.
Perfect for family dinners or casual entertaining, this hearty pasta bake strikes the ideal balance between ease and elegance. The combination of melted cheese, tender pasta, and flavorful sausage creates a dish that’s greater than the sum of its parts—and one that will quickly become a regular in your dinner rotation.
Why You’ll Love This
- Make-ahead friendly: Assemble earlier in the day and bake when ready to eat
- One-dish meal that satisfies the whole family
- Simple ingredients that are easy to find at any grocery store
- Adaptable recipe that works with whatever cheese or meat you have on hand
- Leftovers taste even better the next day
Ingredients
- 1 tablespoon olive oil
- 1 ½ lbs Italian sausage (mild or hot)
- 1 onion, diced
- 4 cloves garlic, minced
- ⅓ cup dry white wine
- 1 ½ cups crushed tomatoes (15-oz can)
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 tablespoon fresh basil (or 1 tablespoon dried)
- ¼ cup fresh parsley, chopped (or 2 tablespoon dried)
- 1 cup cream (25% – 35% fat)
- 1 lb rigatoni (approximately 450 grams)
- 1 ½ cup mozzarella cheese, shredded
Instructions
- Preheat the oven to 350°F.
- Bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente, then drain.
- In a large frying pan, heat the olive oil over medium heat. Remove the casing from the Italian sausage and add to the pan. Break up the sausage with a spatula and cook for approximately 5 minutes until fully cooked.
- Add the diced onion and minced garlic to the pan. Sauté until the onion is translucent, about 2–3 minutes.
- Pour in the dry white wine. Cook for about 5 minutes until it almost evaporates.
- Stir in the cooked sausage, crushed tomatoes, salt, and pepper. Cover and simmer on low heat for 10 minutes.
- Mix in the fresh parsley, basil, and cream. Stir thoroughly to combine.
- Toss the drained rigatoni with the prepared sauce. Pour the mixture into a 9×13-inch baking dish.
- Top the dish with shredded mozzarella cheese. Bake in the preheated oven for 5–10 minutes until the cheese melts.
- Garnish with fresh parsley and basil, if desired. Enjoy your meal!
Tips & Variations
- Swap Italian sausage for ground turkey or beef if preferred
- Add sautéed mushrooms, bell peppers, or spinach for extra vegetables
- Use penne or ziti if rigatoni isn’t available
- For a spicier dish, use hot Italian sausage or increase the red pepper flakes
- Make it ahead: Assemble completely, cover and refrigerate for up to 24 hours before baking (may need 5-10 extra minutes in the oven)
- Freeze unbaked for up to 3 months; thaw overnight in refrigerator before baking
Serving Suggestions
This hearty pasta bake pairs perfectly with a simple green salad dressed with a light vinaigrette to balance the richness. For a complete Italian-inspired meal, serve with garlic bread or focaccia on the side to soak up every bit of the delicious sauce.
A medium-bodied red wine like Chianti or Montepulciano makes an excellent beverage pairing, or keep it family-friendly with sparkling water garnished with lemon slices.
Notes
- Slightly undercook the pasta since it will continue cooking in the oven
- Let the dish rest for 5-10 minutes after baking to help it set up properly
- Store leftovers in an airtight container in the refrigerator for up to 4 days
- Reheat individual portions in the microwave or larger amounts covered in a 350°F oven until warmed through
FAQs
Can I make this vegetarian?
Yes! Omit the sausage and add 2 cups of sautéed vegetables like zucchini, bell peppers, and mushrooms. You could also use a plant-based meat substitute.
Can I use jarred pasta sauce instead of making my own?
Absolutely. Substitute about 3 cups of your favorite jarred sauce for the crushed tomatoes, tomato paste, and dried herbs.
Why is my baked pasta dry?
This usually happens if the pasta was overcooked before baking or if there wasn’t enough sauce. Make sure to cook the pasta just shy of al dente and use all the sauce called for in the recipe.
Can I add ricotta cheese to this recipe?
Yes! Stir in 1 cup of ricotta along with the pasta and sauce for a creamier, more lasagna-like texture.
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