If you’re craving a comforting, cheesy pasta bake that’s bursting with flavor, you’ve come to the right place. This Baked Rigatoni with Sausage and Cheese Recipe is one of those dishes I turn to when I want something hearty, satisfying, and totally crowd-pleasing. The layers of rich sausage tomato sauce, creamy ricotta, and melty mozzarella make it a true favorite, and I can’t wait to help you nail it in your own kitchen.
Why You’ll Love This Recipe
- Loaded with Flavor: The spicy Italian sausage and slow-simmered tomato sauce create a rich, hearty base you’ll want seconds of.
- Perfectly Cheesy: The blend of ricotta, mozzarella, and Parmesan gives you that luscious, gooey texture everyone loves.
- Comfort Food Classic: It’s an easy, make-ahead dish that feels like a warm hug in pasta form.
- Family Friendly: Simple ingredients, easy steps, and a big pan to feed a crowd or meal prep like a boss.
Ingredients & Why They Work
Every ingredient here plays a starring role in making this baked rigatoni sing. From the pasta that holds all that sauce perfectly, to the cheeses that add creaminess and depth—you’ll want to get good quality stuff for the best results. Don’t stress over substitutions either; I’ll share some ideas down below.
- Rigatoni Pasta: Its tube shape captures every bit of sauce and cheese—try not to overcook it, you want al dente.
- Olive Oil: Used to brown the sausage and build flavor; go for extra virgin if you can, it adds a nice touch.
- Italian Sausage: The star protein here; spicy or sweet works, depending on your heat preference. I often use mild because I love layering flavors rather than overpowering them.
- Shallot & Garlic: They soften and sweeten the base, adding aromatic layers that make the sauce sing.
- Tomato Paste, Crushed Tomatoes & Tomato Sauce: These three create a rich, balanced tomato sauce that’s neither too thin nor overpoweringly acidic.
- Red Wine or Beef Stock: I usually reach for red wine—it deepens the sauce beautifully but stock works great if you prefer no alcohol.
- Italian Seasoning & Red Pepper Flakes: Classic herbs and tiny heat bursts that keep the sauce lively and interesting.
- Ricotta Cheese: Adds creaminess and a fresh, mild tang to balance the tomato’s acidity.
- Parmesan Cheese: For a salty, nutty punch that complements the other cheeses.
- Egg: Helps bind the ricotta mixture so it holds its shape when baked—don’t skip this!
- Mozzarella Cheese: The ultimate melty, bubbly cheese that crowns the casserole perfectly.
- Fresh Parsley: Brightens every bite, adding a bit of freshness right before serving.
Make It Your Way
One of the things I love most about this Baked Rigatoni with Sausage and Cheese Recipe is how flexible it is. You can easily swap in ingredients or adjust the spice level depending on your mood or what’s in your fridge. I encourage you to play around and make it your own—you might just discover your new favorite version!
- Variation: Sometimes I use turkey sausage for a leaner option and add fresh spinach to sneak in some greens—it’s still delicious and way more colorful.
- Spice it Up: If you like it hot, double the crushed red pepper flakes or toss in some chopped fresh chili peppers to the sauce.
- Dairy-Free Version: Use vegan ricotta and mozzarella alternatives if you need to avoid dairy; just keep an eye on moisture levels so your bake doesn’t get watery.
- Seasonal Twist: Swap the parsley garnish for fresh basil or oregano in summer for a fresher herbal note that livens it up.
Step-by-Step: How I Make Baked Rigatoni with Sausage and Cheese Recipe
Step 1: Cook Your Rigatoni Just Right
Start by boiling a large pot of salted water and cook the rigatoni until it’s al dente—check the package instructions, but usually that’s about 11 minutes. I say al dente because you don’t want it mushy after baking. Drain and set it aside, lightly tossing with a bit of olive oil so it doesn’t stick while you prep the sauce.
Step 2: Brown the Sausage for Deep Flavor
Heat olive oil in a deep skillet over medium heat. Toss in your Italian sausage, breaking it up with a wooden spoon as it sizzles. Cooking the sausage properly is everything—it should be nicely browned to develop flavor, but not overcooked or dry. When the meat is mostly cooked through, add the diced shallot and minced garlic, stirring until soft and fragrant.
Step 3: Build the Sauce Like a Pro
Next, stir in the tomato paste—this little addition amps up the tomato flavor. Then pour in crushed tomatoes, tomato sauce, and your red wine or beef stock. Sprinkle in dried Italian seasoning, crushed red pepper flakes, salt, and black pepper. Stir it all together and let it simmer gently for about 18 to 20 minutes until the sauce thickens and the flavors meld beautifully. Taste as you go—you can always adjust seasoning here.
Step 4: Whip Up the Creamy Cheese Mixture
While the sauce simmers, combine ricotta cheese, grated Parmesan, a large egg, and half of your chopped parsley in a bowl. Mix until smooth and creamy. This mixture adds moisture and richness without weighing down the dish, so don’t rush this step—it really makes a difference!
Step 5: Layer, Layer, Layer
Preheat your oven to 375°F and grease a 9×13 casserole dish with cooking spray. Start by spreading a bit of sauce on the bottom (this prevents sticking). Then add half the cooked rigatoni, dot half the ricotta mixture across the pasta, then spoon over more sauce, and sprinkle half the mozzarella cheese. Repeat the layers with the remaining pasta, ricotta, sauce, and mozzarella, finishing with a nice mozzarella blanket on top.
Step 6: Bake to Perfection
Place your casserole on a baking sheet (just in case it bubbles over) and cover with foil. Bake for 20 minutes, then uncover and bake another 10-15 minutes until the cheese turns golden and bubbly. Let it rest a few minutes before garnishing with the remaining parsley, just to let everything settle and make serving easier.
Pro Tips for Making Baked Rigatoni with Sausage and Cheese Recipe
- Don’t Overcook the Pasta: Cooking rigatoni al dente means it’ll finish perfectly in the oven without getting mushy or falling apart.
- Brown Sausage Thoroughly: Taking your time to brown the sausage adds depth and richness to your sauce—skip this and you lose flavor!
- Simmer Sauce Slowly: Low and slow is the trick for a thick, flavorful sauce—if it’s watery, let it cook longer before layering.
- Rest Before Serving: Letting the baked dish rest for 5-10 minutes helps it set, so scooping is neat and the flavors get even better.
How to Serve Baked Rigatoni with Sausage and Cheese Recipe
Garnishes
I love a sprinkle of fresh parsley on top for that pop of green and brightness. Sometimes I add a pinch of extra grated Parmesan just before serving, too, especially if I’m feeling fancy. A drizzle of good olive oil or a few fresh basil leaves can also elevate the dish beautifully.
Side Dishes
This baked rigatoni pairs wonderfully with a simple green salad tossed in vinaigrette—it cuts through the richness wonderfully. I also like serving it alongside garlic bread or roasted veggies like broccoli or asparagus to keep things balanced but delicious.
Creative Ways to Present
For special occasions, I’ve baked this recipe in individual ramekins for a cute personal portion presentation. Alternatively, topping the final bake with toasted breadcrumbs mixed with herbs adds a crunchy contrast that’s always a hit at dinner parties.
Make Ahead and Storage
Storing Leftovers
Leftovers keep great in an airtight container in the fridge for 3-4 days. I usually store mine in the same casserole dish covered tightly with foil or plastic wrap—makes reheating easier and mess-free.
Freezing
This recipe is freezer-friendly! Bake it fully, cool completely, then wrap it well in foil and place in a freezer-safe bag or container. It freezes beautifully for up to 2 months—just thaw in the fridge overnight before reheating.
Reheating
To reheat, I prefer the oven to keep that crispy top layer intact. Cover the dish with foil and warm at 350°F for 20-25 minutes, then remove the foil for the last 5-10 minutes to melt and brown the cheese again. Microwave works in a pinch but might make it a bit soggier.
FAQs
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Can I use different pasta shapes for this Baked Rigatoni with Sausage and Cheese Recipe?
Absolutely! While rigatoni works perfectly due to its tubular shape holding the sauce well, you can substitute with penne, ziti, or even rigatoncini if needed. Just keep in mind that cooking times may vary slightly.
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Is it okay to make the sauce ahead of time?
Yes! Preparing the sausage tomato sauce a day ahead actually deepens the flavors. Just store it in the fridge, then assemble your baked rigatoni when you’re ready. You’ll save prep time on baking day.
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How spicy is this Baked Rigatoni with Sausage and Cheese Recipe?
The recipe includes crushed red pepper flakes for a mild kick, but you can adjust the heat to taste. Use sweet sausage for less spice, or add more red pepper flakes or fresh chilies if you want a fiery version.
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Can I make this dish vegetarian?
Definitely! Swap the sausage for a plant-based alternative or sautéed mushrooms to keep the umami. The sauce and cheese layers will still ensure a satisfying bake.
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What’s the best way to prevent the baked pasta from drying out?
Keeping a generous amount of sauce, layering it well between pasta, and covering the dish with foil during the first part of baking helps retain moisture. Adding the ricotta mixture also contributes creaminess that prevents dryness.
Final Thoughts
This Baked Rigatoni with Sausage and Cheese Recipe has become a go-to comfort meal in my house, especially when I want something that feels special but is easy enough for weeknight dinner. It’s forgiving, flavorful, and downright delicious—perfect to share with friends, family, or keep for tasty leftovers. Honestly, once you try it, I bet it’ll become one of your favorites, too. So grab your apron, get cooking, and enjoy every cheesy, saucy bite!
Print
Baked Rigatoni with Sausage and Cheese Recipe
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Description
A hearty and comforting baked rigatoni and sausage casserole featuring a rich tomato and sausage sauce layered with creamy ricotta, Parmesan, and gooey mozzarella cheeses, perfect for a satisfying family dinner.
Ingredients
Pasta
- 1 pound rigatoni pasta
Sauce
- 1 tablespoon olive oil
- 1 pound Italian sausage
- 1 shallot finely diced
- 4 cloves garlic minced
- 2 tablespoons tomato paste
- 28 ounces crushed tomatoes (1 can)
- 14 ounces tomato sauce (1 can)
- 1/2 cup dry red wine or beef stock
- 1 tablespoon dried Italian seasoning
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
Cheese Mixture
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 tablespoons fresh parsley chopped
Topping
- 3 cups shredded mozzarella cheese divided
- Remaining 2 tablespoons fresh parsley chopped (for garnish)
Instructions
- Cook the Pasta: Salt a large pot of boiling water and cook the rigatoni pasta according to the package instructions until al dente. Drain and set aside. You can start preparing the sauce while the pasta cooks.
- Brown the Sausage: Heat olive oil in a deep skillet over medium heat. Add Italian sausage and brown it while breaking it into smaller pieces for even cooking.
- Sauté Shallot and Garlic: Add the finely diced shallot and minced garlic to the skillet when the sausage is mostly cooked. Stir in tomato paste and cook until blended into the meat mixture.
- Simmer the Sauce: Stir in crushed tomatoes, tomato sauce, red wine, Italian seasoning, and crushed red pepper flakes. Bring the sauce to a low simmer and cook for 20 minutes until thickened. Season with salt and pepper to taste.
- Prepare Cheese Mixture: In a bowl, combine ricotta cheese, grated Parmesan, egg, and half of the chopped parsley. Mix until smooth.
- Preheat Oven and Prepare Dish: Preheat oven to 375°F. Spray a 9×13 casserole dish with cooking spray. Start layering by spreading some sauce on the bottom of the dish.
- Layer the Casserole: Add half of the cooked pasta over the sauce, then dollop half of the ricotta cheese mixture over the pasta. Spoon more sauce on top, followed by half of the shredded mozzarella cheese.
- Repeat Layers: Add the remaining pasta, the rest of the ricotta mixture, more sauce, and finish with the remaining mozzarella cheese on top.
- Bake Covered: Place the casserole on a baking sheet. Cover with aluminum foil and bake for 20 minutes.
- Bake Uncovered: Remove the foil and continue baking for another 15 minutes until the casserole is bubbly and the cheese is melted and golden brown.
- Rest and Garnish: Allow the casserole to rest for a few minutes after baking. Garnish with the remaining chopped parsley before serving.
Notes
- Use dry red wine for a richer flavor or substitute with beef stock if preferred.
- Do not overcook pasta; al dente texture holds up best in the casserole.
- For a spicier dish, increase the crushed red pepper flakes slightly.
- Leftover casserole can be refrigerated for up to 3 days or frozen for longer storage.
- Calories are estimated based on 8 servings; nutritional values may vary with ingredient brands.
