Easy Baked Rigatoni with Sausage – Comfort Food in 45 Minutes!
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There’s nothing quite like pulling a bubbling pan of baked rigatoni out of the oven with melted cheese stretching as you scoop out the first serving. This baked rigatoni recipe has been a lifesaver on busy weeknights when my family wants something hearty and delicious without spending hours in the kitchen.
What I love most about this baked rigatoni with sausage is how it combines the best parts of lasagna without all the layering work. You get that same creamy ricotta, savory meat sauce, and gooey melted cheese, but in a fraction of the time. Plus, it’s a one-pan wonder that makes cleanup a breeze!
This baked rigatoni with ricotta and sausage feeds a crowd (perfect for potlucks!), reheats beautifully for leftovers, and uses simple ingredients you probably already have in your pantry. Let me show you how easy it is to make this family favorite.
Ingredient Notes & Tips
Rigatoni Pasta (1 pound box): The ridges and tube shape of rigatoni are perfect for catching all that delicious sauce. You can substitute with penne, ziti, or rotini if that’s what you have on hand. Just avoid thin pastas like elbows since they’ll get mushy during baking.
Ricotta Cheese (1 cup): This creates pockets of creamy goodness throughout the dish. Use whole milk ricotta for the richest flavor. The mixture with Italian seasoning transforms plain ricotta into something special.
Italian Sausage (1 pound/5 links): I use regular Italian sausage, but spicy sausage adds a nice kick if your family likes heat. Don’t use breakfast sausage – it has different seasonings that won’t work here. You can also mix mild and hot sausage for a medium spice level.
Bell Pepper (1, diced): Any color works! Red, yellow, or orange peppers add sweetness, while green peppers give a more traditional Italian flavor.
Marinara Sauce (24-ounce jar): Your favorite jarred sauce works perfectly here. I like a basic marinara, but roasted garlic or spicy marinara are great options too.
Cheese Trio: The combination of Parmesan (1 cup), mozzarella (1½ cups), and ricotta creates layers of flavor. You can substitute mozzarella with Colby Jack for a hint of sweetness or smoked Gouda for a deeper flavor.
Seasonings: Italian seasoning, garlic powder, red pepper flakes, and salt build incredible flavor. Don’t skip the red pepper flakes – even just ⅛ teaspoon adds depth without making it spicy.
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How to Make Baked Rigatoni with Sausage
1. Cook the pasta (10 minutes): Bring a large pot of salted water to a boil. Cook the rigatoni until al dente – this means there’s still a slight bite to it, not soft all the way through. Check the box directions and use the shortest cooking time listed. The pasta will cook more in the oven, so you want it slightly underdone. Drain but don’t rinse – that starchy coating helps the sauce stick.
2. Prepare the ricotta mixture (2 minutes): While the pasta cooks, mix the ricotta cheese with Italian seasoning and salt in a small bowl. Stir it really well so the seasonings are evenly distributed. Pop it in the fridge until you need it.
3. Preheat your oven: Set it to 375°F. This gives it time to heat up while you make the sauce.
4. Cook the sausage (8 minutes): Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Squeeze the sausage out of the casings and add it to the pan. Break it up with a wooden spoon into crumbles, just like you would cook ground beef. Cook until no pink remains and it reaches 165°F. If there’s a lot of grease, drain most of it off.
5. Build the sauce (3 minutes): Add the diced bell peppers, marinara sauce, garlic powder, and red pepper flakes to the cooked sausage. Stir everything together so the meat and peppers are coated in sauce. Then add ½ cup of the Parmesan and ½ cup of the mozzarella. Mix well – the cheese will start melting into the sauce and make it extra creamy.
6. Combine pasta and sauce (2 minutes): Add your drained rigatoni to the skillet and carefully fold it into the meat sauce. Make sure every piece of pasta gets coated. Spread it out evenly in the pan.
7. Add the ricotta mixture (1 minute): Drop spoonfuls of the seasoned ricotta mixture over the top of the pasta. Then gently fold it in, creating pockets of ricotta throughout. You don’t want to mix it completely smooth – those creamy pockets are what make each bite special.
8. Top with cheese (1 minute): Sprinkle the remaining Parmesan and mozzarella over the entire top. This creates that gorgeous golden, bubbly cheese crust we all love.
9. Bake (20 minutes): Slide the pan into your preheated oven and bake for 18-20 minutes. You’ll know it’s done when the cheese on top is melted and golden brown, and you can see the sauce bubbling around the edges.
10. Rest before serving (5 minutes): This is the hardest part – waiting! But letting it rest for 5 minutes helps everything set up so it’s easier to serve and won’t burn your mouth.
Recipe Variations
Vegetarian Baked Rigatoni: Skip the sausage and load up on vegetables instead. Try mushrooms, zucchini, spinach, and extra bell peppers. Sauté them with garlic and olive oil before adding the marinara.
Chicken Baked Rigatoni: Replace Italian sausage with ground chicken or turkey for a lighter version. Add extra Italian seasoning since poultry is milder than sausage.
Extra Veggie Version: Add diced zucchini, mushrooms, or spinach along with the bell peppers. Frozen spinach works great – just thaw it and squeeze out the excess water first.
Spicy Italian Style: Use hot Italian sausage and add an extra ½ teaspoon of red pepper flakes. Top with sliced jalapeños before baking if you really love heat.
White Sauce Version: Instead of marinara, use Alfredo sauce for a creamy white baked rigatoni. It’s rich and decadent!
How to Store Baked Rigatoni
Room Temperature: Don’t leave this sitting out for more than 2 hours. With dairy and meat, it needs to be refrigerated quickly to stay safe.
Refrigerator Storage: Once completely cooled, transfer leftovers to an airtight container. It will keep in the fridge for up to 4 days. The flavors actually get better the next day as everything melds together!
Freezing: This baked rigatoni recipe freezes beautifully for up to 3 months. I like to portion it into individual servings in freezer-safe containers for easy grab-and-go lunches. You can freeze it before or after baking – if freezing unbaked, add 10-15 extra minutes to the baking time.
Reheating: Microwave individual portions for 2-3 minutes, stirring halfway through. For larger portions, reheat in a 350°F oven covered with foil for 20-25 minutes until heated through. Add a splash of water or extra marinara if it seems dry.
How to Serve Baked Rigatoni
This baked rigatoni with ricotta is a complete meal on its own, but here are some ideas to make it extra special:
Keep it Simple: Serve with a crisp green salad and garlic bread for the ultimate Italian dinner. The fresh greens balance out the richness of the pasta.
Presentation Ideas: Garnish each serving with fresh basil leaves, extra Parmesan cheese, and a sprinkle of red pepper flakes. It makes it look restaurant-worthy!
Wine Pairing: A medium-bodied red wine like Chianti or Sangiovese complements the tomato sauce and sausage perfectly. For non-alcoholic options, try sparkling water with lemon or Italian soda.
Perfect for Potlucks: This travels well and serves 10 people, making it ideal for potlucks, game day gatherings, or family reunions. Keep it warm in the oven at 200°F if needed.
Meal Prep Magic: Portion it into individual containers for easy lunches throughout the week. Add a side salad right before eating for a balanced meal.
Final Thoughts
This easy baked rigatoni with sausage has earned its place as a regular in our dinner rotation, and I’m confident it’ll become one of your favorites too. It’s hearty enough to satisfy hungry teenagers, simple enough for busy weeknights, and impressive enough to serve to guests.
The best part? Most of the ingredients are pantry staples, so you can make this whenever a pasta craving hits. The creamy ricotta pockets, savory sausage, and golden melted cheese create the ultimate comfort food experience.
Did you make this baked rigatoni recipe? I’d absolutely love to hear how it turned out! Please leave a comment below and rate it ⭐⭐⭐⭐⭐ stars. Your feedback helps other home cooks and truly makes my day! Don’t forget to snap a photo and tag me on Instagram @hostessatheart so I can see your beautiful creation.
Baked Rigatoni with Sausage
Equipment
- 6 Qt Dutch Oven or deep skillet
Ingredients
- 1 cup ricotta cheese
- 1 tablespoon Italian seasoning
- ½ teaspoon salt
- 1 box 1 pound Rigatoni pasta
- 1 tablespoon olive oil
- 1 pound 5 links Italian sausages
- 1 bell pepper diced
- 1 jar 24 ounces marinara sauce
- 1 teaspoon garlic powder
- ⅛ teaspoon red pepper flakes
- 1 cup grated Parmigiano cheese
- 1 ½ cup shredded Mozarella
Instructions
- Bring a large saucepan of water to a boil. Add 2 tablespoons of salt (optional) to the water.
- Cook the Rigatoni pasta in the boiling water until al dente. Usually I follow the cooking time on the box and use the shortest time indicated.
- Drain the water and set aside. Do not rinse with cold water. You may add some oil to prevent the pasta from sticking. Set aside.
- While the pasta is cooking, mix the ricotta cheese, Italian seasoning, and salt in a small mixing bowl. Mix well and refrigerate until ready to use.
- Preheat the oven to 375 degrees F.
- In a large oven proof skillet, warm 2 tablespoons of oil. Take the sausage out of the links and cook it like you would cook ground beef. Use a heat proof spoon and crumble the sausage into pieces. Cook until the sausage is no longer pink or has reached a temperature of 165 degrees F. Drain excess fat.
- Add the diced bell peppers, marinara sauce, garlic powder, and red pepper flakes. Mix so all the cooked sausage, peppers are coated with the sauce and the seasonings.
- Add ½ cup grated Parmigiano cheese and ½ cup fresh shredded Mozzarella. Mix well.
- Add the pasta. Carefully mix to coat the pasta with the meat mixture. Spread evenly.
- Add the ricotta mixture to the pasta and carefully mix. Spread evenly.
- Sprinkle the remaining of the grated Parmigiano and Mozzarella.
- Bake in the preheated oven for 18-20 minutes or until the cheese is melted and golden to your liking and the sauce is bubbling.
- Cool for 5 minutes.
Notes
- I used Rigatoni for this recipe; you can use any of the short pasta you want. I would recommend more Penne, Ziti, or Rotini as they are thicker. Elbows are thinner and will cook faster. Make sure to cook the pasta al dente, as it will be baking for an additional 20 minutes. Al dente pasta is when you taste them there is a slight resistance in the bite, but it shouldn’t be “crispy.I use a marinara sauce, but you can use any sauce you want, roasted garlic, spicy
- I used Mozarella; you can use Colby Jack for a hint of sweetness, or even smoked Gouda.
- I used regular Italian sausage links. You can use spicy, bratwurst, or a mix. Don’t use breakfast sausage.
- Once the pasta is completely cool, place it in an airtight container in the refrigerator for up to 4 days.
- For a one-pan meal use either a large oven-proof skillet or a Dutch oven. If you don’t have either of these, once you are done with step 9, transfer the mixture to a deep 9×13 or baking dish.
Nutrition
Nutritional Disclaimer
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
Related Recipes You’ll Love
If you enjoyed this baked rigatoni recipe, you’ll definitely want to try these other comfort food favorites:
One-Pot Recipes: Check out my collection of easy one-pot meals that save time on cleanup while delivering maximum flavor. Our Parmesan Chicken Pasta and Cowboy Stew are amazing.
Italian Sausage Dishes: Love cooking with Italian sausage? Try my Italian Sausage and Potatoes or Sausage Tortellini Soup for more delicious ways to use this versatile ingredient.
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