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Baked Rigatoni with Sausage is a comforting Italian pasta dish that combines rigatoni, savory Italian sausage, and rich tomato sauce, all baked under a blanket of gooey melted cheese. This hearty, flavorful dinner recipe uses only 7 ingredients and is perfect for family dinners or as a make ahead dinner.
I love recipes that are EASY, can be made ahead of time, are perfect to feed a crowd, and make delicious leftovers. This Sausage Baked Rigatoni is made with only 7 ingredients so it is super simple and quick and easy to make.
We just returned home from Italy and I can’t wait to share everything that I learned from the classes that I took! I am in my Italian food era and I am so excited about it.
Sausage Rigatoni is a quintessential Italian comfort food because it’s not only hearty and delicious but it easily feeds a crowd and can be made ahead of time. The combination of pasta, savory meat sauce, and gooey cheese makes it such a popular, easy dinner recipe.
You may have seen this popular Pasta al Forno recipe at Carraba’s Italian Grill Restaurant.
Baked pasta dishes also offer convenience, as they can be made ahead of time, allowing you to serve an impressive meal with minimal last-minute preparation.
This dish is perfect for families, gatherings, or simply when you’re craving something rich and satisfying. It’s easy to customize with different types of pasta and meats, and the cheesy baked topping adds the perfect cheesy goodness.
I have several popular pasta recipes on Modern Honey and here are some of my favorite easy pasta recipes — Date Me Creamy Sausage Rigatoni, the viral Boursin Cheese Baked TikTok Pasta, popular Million Dollar Baked Spaghetti, easy Baked Ziti and Cheese Tortellini with Sausage Ragu.
Baked Rigatoni Ingredients:
- Sweet or Hot Italian Sausage
- Marinara Sauce
- Rigatoni Pasta (or other tube-shaped pasta)
- Mozzarella Cheese
- Parmesan Chese
- Ricotta Cheese
- Spices and Herbs: Red Chili Flakes, Fresh Basil, Garlic (if you want some extra flavor)
How to make Baked Rigatoni:
- Preheat oven to 350 degrees. Bring a large pot of water to a boil over high heat. Add a generous amount of salt to the water. Spray a 9 x 13 baking dish with non-stick cooking spray or lightly drizzle with olive oil.
- In a large skillet, cook the Italian sausage over medium heat, breaking up the sausage with a wooden spoon. Cook for about 10 minutes, or until completely cooked through and no longer pink. Pour off any excess grease. Reduce the heat to medium-low and stir in the marinara sauce and let it simmer.
- Meanwhile, add the rigatoni to the water and stir. Cook accordingly to package instructions, stirring often, until rigatoni is al dente. Drain well. Return the cooked rigatoni to the large pot.
- Add marinara meat sauce, 1 cup of mozzarella cheese, and parmesan cheese, and stir to combine.
- Spread the rigatoni in the baking dish. Sprinkle with remaining 1 cup of mozzarella cheese. Top with 8 dollops of ricotta cheese.
- Bake for 18-22 minutes or until cheese is bubbly and melted.
- Top with fresh basil ribbons and red chili flakes.
FAQ’s:
What type of pasta can I use for this dish?
Rigatoni is a popular choice for pasta al forno because its large tubes hold the sauce well. However, you can substitute with other tube-shaped pasta such as penne or ziti. Each has a similar ability to trap the sauce and work beautifully in baked dishes.
What cheeses should I use?
- Mozzarella is essential for its melting quality, giving the dish that delicious stretchy cheese pull. Parmesan or Pecorino Romano adds a salty, nutty flavor, and ricotta lends creaminess to the layers. You can also experiment with other cheeses like Fontina or Provolone for extra flavor depth.
How do I prevent the pasta from becoming mushy?
The key is to undercook the pasta slightly before baking. Aim for al dente (or even a minute less), as the pasta will continue cooking in the oven and absorb the flavors of the sauce.
Can I make the Baked Sausage Rigatoni ahead of time?
- Yes! Assemble the dish as instructed, cover it with foil, and store it in the refrigerator for up to 24 hours. When ready to bake, remove from the fridge and bake as directed, adding an extra 10-15 minutes to account for the chilled temperature.
Can I freeze baked rigatoni?
Absolutely. After baking, let the dish cool completely, then wrap it tightly with plastic wrap and foil. It can be frozen for up to 3 months. Thaw overnight in the fridge and reheat in the oven.
Storage:
This Cheesy Sausage Baked Rigatoni is such an easy make-ahead dinner and perfect to bring to someone. I love to bring it when a friend just had a baby or just moved into a new home. I would suggest adding some extra marinara sauce after the sausage rigatoni has chilled in the refrigerator since the pasta will soak up the sauce.
- Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350 degrees or microwave until heated through.
- Freezer: Pasta al forno freezes well. Freeze individual portions or the whole dish after baking and cooling. Reheat from frozen in a 350 degree oven, covered, for about 45 minutes, then uncover and bake for an additional 10-15 minutes.
Substitutions and Variations:
Ground Beef or Turkey: If you prefer a milder flavor, you can substitute the Italian sausage with ground beef or turkey. Just be sure to season it well with garlic, onion, and Italian herbs like basil, and oregano to mimic the sausage flavor.
Provolone or Fontina: Instead of mozzarella, use provolone or fontina for a slightly sharper, more pronounced cheese flavor. Ricotta Substitutes: You can replace ricotta with mascarpone or a mix of cream cheese and milk for a richer, creamier consistency.
Gluten-Free Pasta: Use your favorite gluten-free rigatoni or penne if you’re avoiding gluten. Cook it slightly under to ensure it holds up during baking.
Popular Pasta Recipes:
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Baked Rigatoni with Sausage
Ingredients
- 1 lb. Sweet or Hot Italian Sausage (casings removed)
- 32 ounces Marinara Sauce
- 1 lb. Rigatoni Pasta
- 2 cups Shredded Mozzarella Cheese
- 1/2 cup Freshly Grated Parmesan Cheese
- 1 cup Ricotta Cheese
Optional Ingredients:
- 3 Garlic Cloves (minced and added to sauce)
- 1/2 teaspoon Red Chili Flakes
- 6 Fresh Basil Leaves (cut into ribbons)
Instructions
- Preheat oven to 350 degrees. Bring a large pot of water to a boil over high heat. Add a generous amount of salt to the water. Spray a 9 x 13 baking dish with non-stick cooking spray or lightly drizzle with olive oil.
- In a large skillet, cook the Italian sausage over medium heat, breaking up the sausage with a wooden spoon. Cook for about 10 minutes, or until completely cooked through and no longer pink. Pour off any excess grease. Reduce the heat to medium-low and stir in the marinara sauce and let it simmer.
- Meanwhile, add the rigatoni to the water and stir. Cook accordingly to package instructions, stirring often, until rigatoni is al dente. Drain well. Return the cooked rigatoni to the large pot.
- Add marinara meat sauce, 1 cup of mozzarella cheese, and parmesan cheese, and stir to combine.
- Spread the rigatoni in the baking dish. Sprinkle with the remaining 1 cup of mozzarella cheese. Top with 8 dollops of ricotta cheese. If you have extra marinara sauce, you can add a few dollops of sauce on top.
- Bake for 18-22 minutes or until cheese is bubbly and melted. Top with fresh basil ribbons and red chili flakes.
Notes
- Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350 degrees or microwave until heated through.
- Freezer: Pasta al forno freezes well. Freeze individual portions or the whole dish after baking and cooling. Reheat from frozen in a 350 degree oven, covered, for about 45 minutes, then uncover and bake for an additional 10-15 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Oh wow! This was great! The whole family loved it! I did half Italian sausage and half ground turkey. I also shredded a zucchini I had to use up. Nobody noticed so extra veggies a win! Thank you for such an easy and delicious recipe!
Hi Kimberly! This is GENIUS!! I love disguising vegetables in my kids food. That is a great idea to add shredded zucchini and using half turkey just lightens it up a lot. Thank you for sharing!
This was such an easy dinner! We loved how flavorful and simple it was. Thank you for making easy and delicious recipes!
Hi Annabelle! I am so glad you loved the recipe, thank you so much for making it!
Where do I find the nutritional information for this recipe? I have looked several times for the link and probably looking right past it.
Hi there! I just added the nutritional information to the recipe so it is listed now. Thank you for pointing that out!