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Baked Rigatoni with Sausage and Cheese Recipe

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  • Author: Elina
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings 1x
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian

Description

This Baked Rigatoni recipe features Italian seasoned ground sausage baked with rigatoni pasta in a rich marinara sauce, topped with melted mozzarella and parmesan cheeses. It delivers a comforting, cheesy Italian classic perfect for a hearty family dinner, combining the convenience of stove-to-oven cooking.

Ingredients

Scale

Meat

  • 1 pound Italian sausage, Italian seasoned, ground

Pasta & Sauce

  • 16 ounces rigatoni
  • 40 ounces marinara sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 3 cups chicken broth or beef broth, regular strength

Cheese

  • 8 ounces mozzarella, shredded
  • ¼ cup parmesan, grated

Garnish

  • Freshly chopped parsley or basil

Instructions

  1. Preheat Oven: Set your oven to 425°F (220°C) and position the rack in the lower-middle area to ensure even baking.
  2. Cook Sausage: In a medium pan over medium-high heat, brown the Italian seasoned ground sausage, using a spatula to break it up into small pieces as it cooks through thoroughly.
  3. Combine Ingredients: In a 9×13-inch baking dish, add the uncooked rigatoni, marinara sauce, garlic powder, onion powder, and broth. Gently stir everything together until well combined.
  4. Layer Toppings: Spread the cooked sausage evenly over the pasta mixture, then sprinkle the shredded mozzarella and grated parmesan cheese on top.
  5. Bake Covered: Cover the baking dish tightly with aluminum foil and bake for 40 minutes to allow the rigatoni to cook and flavors to meld.
  6. Bake Uncovered: Remove the foil and continue baking uncovered for an additional 20 minutes to brown and melt the cheese topping perfectly.
  7. Garnish and Serve: Once baked, sprinkle freshly chopped parsley or basil over the dish for a fresh herbal touch, then serve hot.

Notes

  • You can substitute the Italian sausage with ground turkey or beef for a different flavor profile.
  • For a vegetarian version, omit the sausage and consider adding sautéed vegetables like mushrooms and bell peppers.
  • Broth adds flavor and helps cook the pasta; do not substitute with water for best results.
  • Make sure to cover the dish tightly with foil to prevent the pasta from drying out during baking.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.

Find it online: https://recipes.mbeams.com/baked-rigatoni-with-sausage-and-cheese-recipe/