Baked Rigatoni with Sausage
This baked rigatoni with sausage is rich, cheesy, comforting, and layered with savory Italian flavors. Tender rigatoni pasta, hearty sausage, creamy ricotta, and bubbling mozzarella come together in a perfectly balanced pasta bake that feels cozy enough for weeknights yet impressive enough for gatherings.
Equipment
- Large pot
- Large skillet
- 9x13-inch baking dish
- Colander
- Wooden spoon
- Aluminum foil
Ingredients
Pasta and Sauce
- 1 lb rigatoni pasta cooked just under al dente
- 1 lb Italian sausage mild or spicy
- 1 tbsp olive oil
- 1 small onion diced
- 3 cloves garlic minced
- 1 jar marinara sauce about 24 ounces
- 1 can crushed tomatoes about 14 ounces
- 1 tsp Italian seasoning
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes optional
Cheese Layer
- 2 cups mozzarella cheese freshly shredded
- 1 cup ricotta cheese
- 1/2 cup parmesan cheese grated
- 2 tbsp fresh basil for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the rigatoni 1 to 2 minutes less than package directions until just under al dente. Drain immediately and do not rinse.
- Heat olive oil in a large skillet over medium heat. Add the Italian sausage and cook while breaking it apart until browned.
- Add diced onion to the skillet and cook until softened, about 4 minutes. Stir in minced garlic and cook for 30 seconds until fragrant.
- Stir in marinara sauce, crushed tomatoes, Italian seasoning, salt, black pepper, and red pepper flakes if using. Simmer for 10 minutes to deepen the flavor.
- Preheat the oven to 375°F (190°C).
- Spread a thin layer of sauce in the bottom of a large baking dish. Add half of the cooked rigatoni, followed by spoonfuls of ricotta, mozzarella, parmesan, and sauce. Repeat the layers and finish with extra mozzarella on top.
- Cover loosely with foil and bake for 25 minutes. Remove the foil and bake another 10 minutes until bubbly and golden brown. Broil for 1 to 2 minutes if desired for extra crispy cheese edges.
- Let the baked rigatoni rest for 10 minutes before serving. Garnish with fresh basil and enjoy warm.
Notes
For the best cheese pull, use freshly shredded whole milk mozzarella instead of pre-shredded cheese. Add a splash of water or marinara sauce before reheating leftovers to keep the pasta moist. You can also add spinach, mushrooms, or ground beef for extra variation. Cottage cheese can replace ricotta if desired.