Baked Rigatoni with Sausage

This baked rigatoni with sausage delivers restaurant-quality comfort food right in your kitchen with minimal effort. The creamy tomato sauce hugs every ridge of the pasta, while the Italian sausage adds rich flavor and the golden cheese topping creates that irresistible pull with each bite.

I first developed this recipe when hosting a last-minute dinner party. Everyone was so impressed they thought I had spent hours in the kitchen, when really most of the magic happens in the oven while you relax with guests.

Ingredients

• Italian sausage: adds rich flavor and protein. Choose mild or hot depending on your spice preference
• Onion and garlic: create an aromatic base that infuses the entire dish
• Dry white wine: deglazes the pan and adds subtle acidity to balance the rich sauce
• Crushed tomatoes: provide body and tanginess. Look for San Marzano for best flavor
• Fresh herbs: brighten the dish. Fresh basil and parsley are worth splurging on here
• Heavy cream: creates that silky smooth sauce. The higher fat content prevents curdling
• Rigatoni pasta: perfect tube shape captures the hearty sauce in every bite
• Mozzarella cheese: creates that golden bubbly topping. Freshly shredded melts better than pre-packaged

Step-by-Step Instructions

Prepare the pasta:

Bring a large pot of generously salted water to a rolling boil. Add the rigatoni and cook until just al dente, about 1-2 minutes less than package directions. The pasta will continue cooking in the oven, so slightly undercooking prevents mushiness in the final dish.

Brown the sausage:

Heat olive oil in a large skillet over medium heat. Remove casings from sausage and add to the pan, breaking it into small chunks with a wooden spoon. Cook until no pink remains, about 5 minutes. The caramelization creates deep flavor notes.

Build the aromatics:

Add diced onion and minced garlic to the cooked sausage, sautéing until onions become translucent but not browned, about 2-3 minutes. This aromatic foundation flavors the entire sauce.

Deglaze the pan:

Pour in the white wine, scraping up all the browned bits from the bottom of the pan. These bits contain concentrated flavor. Let the wine reduce until almost completely evaporated, about 5 minutes.

Create the sauce:

Add crushed tomatoes, salt, and pepper to the pan. Cover and simmer for 10 minutes, allowing flavors to meld. Then stir in the fresh herbs and cream, creating a luscious pink sauce that coats the back of a spoon.

Assemble and bake:

Combine the drained pasta with the prepared sauce, tossing thoroughly to coat each piece. Transfer to a baking dish, top generously with shredded mozzarella, and bake until cheese is melted and bubbly, about 5-10 minutes.

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The heavy cream is truly the secret ingredient in this recipe. I once tried substituting milk to make it lighter, but the sauce separated in the oven. The higher fat content in cream creates that silky texture that makes this dish feel indulgent while keeping the sauce stable during baking.

Make It Your Own

This baked rigatoni is incredibly versatile. Try swapping the Italian sausage for ground turkey or chicken for a lighter option. Vegetarians can use plant-based sausage or simply load it with sautéed mushrooms, zucchini, and bell peppers for a veggie-packed version that still delivers on flavor and satisfaction.

Storage Instructions

This dish shines as leftovers. Store in an airtight container in the refrigerator for up to 4 days. To reheat, cover with foil and warm in a 350°F oven for about 20 minutes, or microwave individual portions with a damp paper towel over the top to maintain moisture. The flavors actually develop further after a day in the refrigerator.

Serving Suggestions

While this baked rigatoni is substantial enough to stand alone as a complete meal, a simple green salad with a light vinaigrette provides a refreshing contrast to the richness. For a true Italian dinner experience, serve with garlic bread to soak up every last bit of the delicious sauce. A glass of the same white wine used in cooking makes the perfect pairing.

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Frequently Asked Questions

→ Can I use a different type of pasta?

Yes, while rigatoni is recommended for its ability to hold the sauce, you can substitute with penne or ziti for a similar result.

→ Can I use ground beef instead of sausage?

Absolutely. Ground beef or turkey can be used, but Italian sausage adds extra flavor due to the spices it contains.

→ How can I make this dish vegetarian?

To make it vegetarian, replace the sausage with plant-based sausage or sautéed veggies like mushrooms, zucchini, or eggplant.

→ Can I prep this dish in advance?

Yes, you can prepare the sauce and cook the pasta ahead of time. Assemble the dish but bake just before serving.

→ What kind of cream works best?

Use heavy cream or cooking cream with 25-35% fat for a rich and creamy texture. Milk or half-and-half can work in a pinch, but won't be as creamy.