Looking for a comforting pasta dish that’ll have everyone asking for seconds? This Italian Sausage Rigatoni Bake combines the heartiness of Italian sausage, the perfect bite of rigatoni pasta, and a blanket of melted cheese into one incredible casserole. It’s a reliable crowd-pleaser that’s equally perfect for family dinners and potluck gatherings. I love how this dish strikes the perfect balance between casual comfort food and impressive presentation.
Ingredients
- 1 pound rigatoni pasta
- 1 pound Italian sausage (sweet or hot, based on preference)
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 (24 oz) jars marinara sauce
- 2 cups shredded mozzarella cheese
- 1 cup freshly grated Parmesan cheese
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
- Cook rigatoni in salted water until just al dente (about 2 minutes less than package directions). Reserve 1 cup of pasta water before draining.
- While pasta cooks, brown Italian sausage in a large skillet over medium heat, breaking it into smaller pieces.
- Add onions to the sausage and cook until translucent, about 5 minutes.
- Stir in garlic and cook for another minute until fragrant.
- Add marinara sauce, basil, oregano, and red pepper flakes. Simmer for 5 minutes.
- Combine the pasta and sauce mixture, adding pasta water if needed to achieve desired consistency.
- Transfer half the mixture to the baking dish, top with half the cheese, then repeat layers.
- Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10-15 minutes until cheese is golden and bubbly.
Cook Time and Serving Size
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 8-10 portions
Recipe Notes
For best results, don’t overcook the pasta initially, as it will continue cooking in the oven. You can assemble this dish up to 24 hours in advance and refrigerate until ready to bake – just add an extra 10-15 minutes to the cooking time if baking from cold. The sauce should be slightly looser than you might expect, as the pasta will absorb more liquid during baking. If you’re looking to make this lighter, you can use turkey Italian sausage instead of pork. For extra flavor, try mixing in some fresh basil just before serving.
Watch the cheese carefully during the final minutes of baking – you want it golden brown but not burned. Let the dish rest for about 10 minutes after baking; this helps the sauce thicken and makes serving easier. Leftovers keep well in the refrigerator for up to 3 days and can be reheated in the microwave or oven.
Italian Sausage Rigatoni Bake
Ingredients
- 1 pound rigatoni pasta
- 1 pound Italian sausage sweet or hot, based on preference
- 1 large onion diced
- 4 cloves garlic minced
- 2 24 oz jars marinara sauce
- 2 cups shredded mozzarella cheese
- 1 cup freshly grated Parmesan cheese
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes optional
- Salt and black pepper to taste
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
- Cook rigatoni in salted water until just al dente (about 2 minutes less than package directions). Reserve 1 cup of pasta water before draining.
- While pasta cooks, brown Italian sausage in a large skillet over medium heat, breaking it into smaller pieces.
- Add onions to the sausage and cook until translucent, about 5 minutes.
- Stir in garlic and cook for another minute until fragrant.
- Add marinara sauce, basil, oregano, and red pepper flakes. Simmer for 5 minutes.
- Combine the pasta and sauce mixture, adding pasta water if needed to achieve desired consistency.
- Transfer half the mixture to the baking dish, top with half the cheese, then repeat layers.
- Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10-15 minutes until cheese is golden and bubbly.
