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

Baked Rigatoni and Sausage

Creamy Baked Rigatoni with Italian Sausage is a cozy, oven-baked pasta with a silky pink marinara sauce, mild sweet sausage, and a melted mozzarella topping. This easy, family-friendly dinner comes together on the stovetop, then bakes until bubbly for the perfect baked pasta dish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Italian
Servings 6 servings
Calories 786 kcal

Equipment

  • Large Pot for boiling pasta
  • Large skillet (oven-safe if you want to bake in the same pan)
  • 9x 13 inch baking dish (if not using an oven-safe skillet)

Ingredients
  

  • 1 pound rigatoni pasta or mezze (short) rigatoni
  • Kosher salt for the pasta water
  • 1 pound mild sweet Italian sausage casings removed
  • 1 to 2 Tablespoons olive oil plus more for drizzling
  • 1 28 to 30 ounce jar marinara sauce (or homemade marinara)
  • 1 cup heavy cream
  • 1/2 teaspoon Calabrian chili paste or crushed red pepper optional but recommended
  • 1/2 cup freshly grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 1 cup reserved pasta water from cooking the pasta; you may not use it all
  • Fresh basil roughly chopped, for serving (optional)

Instructions
 

  • 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, 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.
  • 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.
  • Loosely cover the dish with foil. Bake at 400°F (200°C) 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 from the oven and let the pasta rest for a few minutes. Top with fresh basil, if desired. Serve immediately while hot, for the best texture and flavor.

Notes

  • 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.
  • 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.

Nutrition

Serving: 1servingCalories: 786kcalCarbohydrates: 59gProtein: 29gFat: 45gSaturated Fat: 22gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gCholesterol: 123mgSodium: 822mgPotassium: 423mgFiber: 2gSugar: 3gVitamin A: 825IUVitamin C: 2mgCalcium: 249mgIron: 2mg
Tried this recipe?Let us know how it was!