Baked Rigatoni with Sausage

5 from 2 votes

Baked Rigatoni with Sausage

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.

Prep Time15

Cook Time20

Course: Lunch or Dinner

Cuisine: Italian

Keyword: baked rigatoni, baked rigatoni with sausage, sausage rigatoni

Servings:

Author: Modern Honey® - www.modernhoney.com

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

Optional: Stir 1/4 cup of parmesan cheese into the ricotta cheese before dolloping on top of the pasta.

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.

STORAGE:

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.

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