Baked Rigatoni and Sausage

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This Baked Rigatoni and Sausage is an easy pasta casserole that my family requests again and again. It uses simple, approachable ingredients and can be assembled in advance, then baked when you are ready. It is hearty enough for weekend entertaining but simple enough for busy weeknights. If you love cozy baked pasta dishes, this rigatoni sausage pasta will quickly become a favorite.

When I need to feed a crowd, I always turn to baked pasta—especially this Baked Rigatoni and Sausage. It starts with short rigatoni, browned Italian sausage, and a creamy marinara sauce, then gets finished with plenty of melted cheese on top. You can assemble it earlier in the day and pop it in the oven right before dinner. I make pans of this for birthday dinners, holidays, and casual get-togethers because it travels well, everyone can serve themselves, and there is always someone scraping up the crispy edges.

When you’re planning your menu, you can keep things simple and serve it with a salad and bread. Or you can round out the meal with another easy pasta, like my chicken bolognese or creamy lemon chicken orzo, for a little variety.

Overhead view of baked rigatoni and Italian sausage in a round pan, topped with melted mozzarella, tomato sauce, and fresh basil leaves.

Table of Contents

Why You’ll Love This Recipe

Easy to assemble. Cook the pasta, brown the sausage, stir together a creamy tomato sauce, then everything bakes in one pan until hot and bubbly.
Great for feeding a crowd. One pan serves a small group, and it doubles easily for parties or holidays.
Make-ahead friendly. You can assemble the dish earlier in the day, keep it chilled, and bake it right before dinner.
Simple, approachable ingredients. Jarred marinara, dried pasta, Italian sausage, and a couple of cheeses are all you need.
Leftovers reheat well. The flavors blend as it sits, so leftovers taste even better the next day for an easy lunch or another dinner.

What Is Baked Rigatoni and Sausage?

Baked rigatoni and sausage is a cozy pasta al forno (oven-baked pasta) made with ridged rigatoni, Italian sausage, and a creamy marinara enriched with heavy cream, Parmesan, and mozzarella. Then it is baked until hot and bubbling. It has the same comfort as baked ziti, but skips the ricotta layers in favor of this silky, creamy tomato sauce.

Jenn’s Tip: For the best texture, cook the pasta about 2 minutes less than al dente. The noodles finish cooking in the oven and soak up the sauce without turning soft or mushy.

Ingredients

Rigatoni pasta or mezze rigatoni — Short, tube-shaped pasta with ridges that catch the sausage and sauce and hold up well during baking
Kosher salt — Seasons the pasta water so the noodles are well-flavored from the inside out
Mild sweet Italian sausage — Adds rich, savory flavor with Italian herbs and a little sweetness; more flavorful than plain ground meat
Olive oil — Helps brown the sausage and keeps the pasta from drying out; a light drizzle on top encourages the cheese to melt and brown
Marinara sauce — A good-quality jarred marinara (or your favorite homemade sauce) forms the base of the tomato sauce
Heavy cream — Softens the acidity of the tomatoes and turns the marinara into a silky, creamy pink sauce
Calabrian chili paste or crushed red pepper flakes — Adds gentle heat and extra flavor; optional but recommended if you enjoy a mild kick
Parmesan cheese — Freshly grated Parmesan cheese melts into the sauce and adds salty, nutty depth
Mozzarella cheese — Shredded mozzarella melts on top into a melty, lightly golden layer that makes this feel like a classic baked casserole
Fresh basil — A sprinkle at the end adds color and fresh, herbal flavor (optional but lovely for serving)

How to Make Baked Rigatoni with Sausage

Bring a large pot of water to a boil and season it generously with kosher salt. Add the rigatoni and cook until 1 minute less than al dente. Reserve 1 cup of the starchy pasta water, then drain the pasta and set it aside.
While the pasta cooks, heat 1 to 2 Tablespoons of olive oil in a large skillet over medium heat. Add the mild sweet Italian sausage, breaking it into bite-size crumbles. Cook for 8 to 10 minutes, stirring occasionally, until browned and cooked through. Transfer the sausage to a plate, leaving a little of the fat in the pan.
In the same skillet, add the marinara sauce, heavy cream, and Calabrian chili paste or crushed red pepper flakes (if using). Stir and bring to a gentle simmer over medium heat.
Stir in the Parmesan cheese and about 1/4 cup of the reserved pasta water. The sauce should look glossy and pourable. If it looks thick, add more pasta water a splash at a time, up to 1/2 cup total.
Add the drained rigatoni and browned sausage to the skillet with the sauce. Toss gently until everything is evenly coated. If the mixture looks at all dry, add another small splash of pasta water. It should look slightly saucier than you want the finished bake, because the pasta will absorb some of the sauce in the oven.

White Dutch oven filled with tomato cream sauce for baked rigatoni and Italian sausage, with grated Parmesan cheese being stirred in with a wooden spoon.

Dutch oven filled with tomato cream sauce, cooked rigatoni pasta, and browned Italian sausage, ready to be mixed for baked rigatoni and sausage.

If you are using a separate baking dish, lightly oil a 9 x 13-inch baking dish. If your skillet is oven-safe and you are baking directly in the skillet, you can skip this step. Spoon the saucy rigatoni and sausage into the baking dish, if using. Sprinkle the mozzarella evenly over the top and drizzle very lightly with olive oil.

White Dutch oven filled with rigatoni pasta in tomato cream sauce, with a serving spoon, fresh basil, and a wedge of Parmesan on a wooden table.

Unbaked baked rigatoni and Italian sausage in a white Dutch oven, topped with shredded mozzarella and grated Parmesan before baking.

Loosely cover the dish with foil. Bake at 400°F for about 15 minutes.
Remove the foil and bake for another 5 to 8 minutes, or until the pasta is bubbling around the edges and the top is melted and lightly golden.
Remove the pasta from the oven and let it rest for a few minutes. Top with fresh basil, if desired. Serve immediately while hot, for the best texture and flavor.

Overhead view of baked rigatoni and Italian sausage in a white Dutch oven, topped with melted mozzarella, tomato cream sauce, and fresh basil on a wooden table.

Substitutions and Variations

Swap the sausage or meat. Use mild or hot Italian sausage, or a mix of both. Ground beef, ground chicken, or ground turkey also work; add a pinch of extra salt and Italian seasoning.
Use a different pasta shape. If you do not have rigatoni, penne, ziti, or another short, sturdy pasta with ridges will work.
Try other cheeses. Add a handful of shredded provolone or Fontina along with the mozzarella for an even richer cheese layer.
Add vegetables. Fold in fresh baby spinach or roasted bell peppers for extra color and a bit more veg in every serving.

Expert Tips

Brown the sausage well. Let the sausage take on a deep golden color before removing it from the pan. The browning adds rich flavor to the meat and the sauce.
Do not overcook the pasta. Stop cooking the rigatoni about 2 minutes before al dente so it stays firm after baking.
Salt the pasta water. The water should taste pleasantly salty so the noodles themselves are well seasoned.
Adjust the sauce with pasta water. Use the reserved starchy water a splash at a time until the sauce looks silky and coats the pasta.
Use good marinara. Because this recipe is simple, a high-quality jarred marinara or homemade sauce makes a big difference.

What to Serve with Baked Rigatoni and Sausage

This sausage rigatoni bake is a full meal on its own, but a few simple sides make it feel complete:

A crisp green salad with a bright vinaigrette
Garlic bread or a warm baguette for soaking up extra sauce
Roasted or steamed vegetables such as broccoli, green beans, or asparagus

Storage and Freezing

Leftover baked rigatoni and sausage keeps well and reheats beautifully. Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or cover and warm in a 350°F oven until hot in the center.

For a make-ahead option, assemble the casserole earlier in the day, cover it tightly, and keep it in the refrigerator for up to 24 hours before baking. Because the pasta will continue to absorb some of the sauce while it chills, leave the mixture a little looser and saucier than you normally would. If it looks dry before baking, stir in a splash of extra marinara or a bit of cream. You may need to add an extra 5 to 10 minutes of bake time when starting from cold.

To freeze, assemble the dish in a freezer-safe baking pan, but do not bake it. Cool the pasta mixture completely, then wrap the pan well with plastic wrap and foil. Freeze for up to 2 months. When ready to cook, thaw in the refrigerator overnight. Remove the plastic, cover with foil, and bake at 400°F until hot and bubbly, adding extra time as needed.

FAQs

How do I keep baked rigatoni and sausage from drying out in the oven?

Make sure the pasta and sausage are coated in plenty of sauce before you bake; it should look a little looser and saucier than you want the final dish. Cover the pan with foil for the first part of the bake, then uncover just long enough for the cheese to melt and lightly brown. If the pasta looks dry, stir in a splash of extra marinara or cream.

Can I prepare the rigatoni and sausage pasta bake in advance?

Yes. Assemble the bake, leaving the mixture slightly saucy, then cover tightly and refrigerate for up to 24 hours. Bake it covered, adding 5–10 extra minutes if it is going into the oven cold, and stir in a little extra marinara or cream if it looks dry.

What is best to serve with baked rigatoni and sausage?

A crisp green salad with a bright vinaigrette, garlic bread or a warm baguette, and a roasted vegetable like broccoli or green beans make an easy, balanced meal.

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