Baked Rigatoni with Sausage

This Baked Rigatoni with Sausage is a flavorful casserole filled with pasta, Italian sausage, cheese and marinara sauce.

Perfect for family dinners or when you need to serve a crowd!

Baked pasta

I love baked pasta any time of the year. They make such a cozy hearty dinner that please just about everyone.

This baked pasta is made with rigatoni and Italian sausage. The rigatoni is a large tubular-shaped pasta with ridges. It's perfect for grabbing onto the sauce and holds up to the sausage and cheese.

You can assemble this dish ahead of time and then bake it at dinner time.

If you love baked pasta dishes, you may also want to check out Lasagna and Baked Rotini.

Key ingredients

• Pasta - I used rigatoni in this dish. Other pasta that will work are ziti and penne pasta.
• Sauce - Use your favorite marinara sauce. You can use store-bought or homemade. My crock pot spaghetti sauce is perfect for this casserole.
• Italian Sausage - I used hot Italian sausage, but sweet Italian sausage works well too. If your sausage comes in a casing, remove the casing before cooking.
• Cheese - Three types of cheeses are used - ricotta, mozzarella and parmesan. Use the creamiest ricotta you can find. I like to use whole milk ricotta cheese.

Making baked rigatoni

• Boil pasta according to package directions, but undercook the pasta for about 2 minutes. This will be just slightly under al dente. The rigatoni will continue to cook while in the oven and this will prevent it from becoming overcooked and mushy.
• While the pasta is cooking, add 1-2 tablespoons of olive oil to a saute pan. Add onions and cook over medium heat.
• When the onions have just begun to soften, add the Italian sausage. Use a spoon to break the sausage into small bits. Cook until the sausage is fully cooked.
• Move sausage and onions to one side and add the garlic. Cook for about 30 seconds, just until fragrant.

• Remove from heat and drain off any excess grease.
• Add sausage to the marinara sauce.
• When pasta is done, drain (but do not rinse). Add pasta to the marinara sauce.

• In a separate bowl, combine ricotta with Italian herbs, salt and pepper.
• Layer half the pasta mixture into a greased casserole dish.
• Add half of the ricotta mixture and sprinkle with half of the shredded mozzarella.
• Repeat with the remaining pasta mixture, then ricotta and mozzarella. Finish by topping with the grated parmesan.

• Bake covered in a preheated 375°F oven for 20 minutes. Then uncover dish and continue baking for 15-20 minutes until the casserole is bubbly and the top is browned.
• If you want an even browner cheesy topping, pop under the broiler for 2-3 minutes. Keep a close eye on it so it doesn't burn.
• Allow the casserole to rest for 10 minutes before serving.
• Top with fresh parsley or basil for a garnish, if desired.

To make casserole ahead of time

• Make as directed but instead of baking, cover and refrigerate for up to 24 hours.
• When ready, remove from refrigerator for at least 30 minutes.
• Bake in preheated 375°F oven for 30 minutes with cover and then for 20-25 minutes without cover.

Recipe tips

• Use a large deep-dish casserole dish that will hold 3-4 quarts.
• Bake on a cookie sheet to help catch any drips or overflow.
• Allow baked pasta to rest for 10 minutes before serving.

Variations

• Use ziti or penne pasta
• Saute mushrooms and peppers then add to the sauce
• Add a pinch of red pepper flakes to the sauce for a bit of spice
• Make vegetarian and omit the sausage

Serving suggestions

• Caesar Salad
• Salad with Lemon Vinaigrette
• Breadsticks
• Cheesy Pesto Bread

More delicious casseroles

• Baked Spaghetti
• Baked Chicken and Rice
• Chicken Pasta Bake
• Chicken Fajita Casserole
• Ham and Rice Casserole
• Meatball Pasta Bake

If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop

Check out all my delicious pasta recipes!

Baked Rigatoni with Sausage

Kathy Berget

A delicious baked rigatoni with sausage casserole filled with rigatoni pasta, Italian sausage and three types of cheese.

5 from 27 votes

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Resting Time 10 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Main Dish

Cuisine Italian

Servings 8 people

Calories 644 kcal

Equipment

• ▢
  Measuring Cups
• ▢
  Measuring Spoons

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 1 pound rigatoni pasta
• ▢ 1-2 tablespoons olive oil
• ▢ ½ cup diced onion
• ▢ 1 pound Italian sausage (hot or sweet)
• ▢ 1 teaspoon minced garlic
• ▢ 1 jar marinara sauce (28 ounces)
• ▢ 1 pound whole milk ricotta cheese
• ▢ 1 teaspoons Italian seasoning
• ▢ ¼ teaspoon salt
• ▢ ⅛ teaspoon pepper
• ▢ 2 ½ cups grated mozzarella
• ▢ ¼ cup grated parmesan

Instructions

 

• Preheat oven to 375°F.
• Boil pasta according to package directions, but undercook the pasta for about 2 minutes. This will be just slightly under al dente. The rigatoni will continue to cook while in the oven and this will prevent it from becoming overcooked and mushy.
  1 pound rigatoni pasta
• While the pasta is cooking, add 1-2 tablespoons of olive oil to a saute pan. Add onions and cook over medium heat.
  1-2 tablespoons olive oil, ½ cup diced onion
• When the onions have just begun to soften, add the Italian sausage. Use a spoon to break the sausage into small bits. Cook until the sausage is fully cooked.
  1 pound Italian sausage
• Move sausage and onions to one side and add the garlic. Cook for about 30 seconds, just until fragrant.
  1 teaspoon minced garlic
• Remove from heat and drain off any excess grease.
• Add sausage to the marinara sauce.
  1 jar marinara sauce
• When pasta is done, drain (but do not rinse). Add pasta to the marinara sauce.
• In a separate bowl, combine ricotta with Italian herbs, salt and pepper.
  1 pound whole milk ricotta cheese, 1 teaspoons Italian seasoning, ¼ teaspoon salt, ⅛ teaspoon pepper
• Layer half the pasta mixture into a greased deep-dish casserole.
• Add half of the ricotta mixture and sprinkle with half of the shredded mozzarella.
  2 ½ cups grated mozzarella
• Repeat with the remaining pasta mixture, then ricotta and mozzarella. Finish by topping with the grated parmesan.
  ¼ cup grated parmesan
• Bake covered in a preheated 375°F oven for 20 minutes. Then uncover dish and continue baking for 15-20 minutes until the casserole is bubbly and the top is browned.
• If you want an even browner cheesy topping, pop under the broiler for 2-3 minutes. Keep a close eye on it so it doesn't burn.
• Allow casserole to rest for 10 minutes before serving.
• Top with fresh parsley or basil for a garnish, if desired.

Notes

To make casserole ahead of time

• • Make as directed but instead of baking, cover and refrigerate for up to 24 hours.

• • When ready, remove from refrigerator for at least 30 minutes.

• • Bake in preheated 375°F oven for 40 minutes with cover and then for 25-35 minutes without cover until fully heated through.

Cooking Tips

• • Use a large deep-dish casserole dish that will hold 3-4 quarts.

• • Bake on a cookie sheet to help catch any drips or overflow.

• • Allow baked pasta to rest for 10 minutes before serving.

Nutritional Disclaimer:

Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.

Nutrition

Calories: 644kcalCarbohydrates: 47gProtein: 31gFat: 36gSaturated Fat: 17gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gCholesterol: 102mgSodium: 813mgPotassium: 382mgFiber: 2gSugar: 2gVitamin A: 521IUVitamin C: 2mgCalcium: 351mgIron: 2mg

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