Baked Rigatoni
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Baked Rigatoni
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This easy Baked Rigatoni with sausage, marinara sauce, and two different types of cheese is a classic pasta bake that's pure comfort food!
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Ingredients
- 1 (16 ounce) box rigatoni (or mezzi rigatoni)
- 1 tablespoon olive oil
- 1 lb. Italian sausage, casings removed (or substitute with ground beef)
- 1 cup diced onion
- 2 cloves garlic, minced or pressed
- 2 (24 ounce) jars marinara sauce (about 5 cups total)
- ¼ cup chopped fresh basil
- ¼ teaspoon crushed red pepper flakes
- kosher salt and pepper, to taste
- 2 cups grated mozzarella cheese, divided
- ½ cup grated parmesan cheese, divided
- Optional garnish: chopped fresh parsley or additional fresh basil
Instructions
- Preheat the oven to 400°F and set the oven rack in the middle position. Grease a 9 x 13-inch baking dish; set aside.
- In a large pot of salted boiling water, cook rigatoni according to package instructions for very al dente. (It will continue to cook in the oven, so you want to undercook the pasta just a bit.) Drain; set aside.
- Meanwhile, heat olive oil in a 12-inch cast iron skillet or Dutch oven over medium-high heat. Add the sausage and onion; cook until the sausage is no longer pink, about 5-7 minutes. Add the garlic and cook for 30 seconds.
- Stir in both jars of the marinara sauce, basil, red pepper flakes, and salt and pepper. Simmer over medium-low heat for about 5-7 minutes. Remove from heat.
- Add the cooked pasta to the sauce and toss to combine.
- Spread half of the pasta mixture in the bottom of the prepared baking dish. Top with 1 cup of mozzarella and ¼ cup of Parmesan.
- Top with remaining pasta mixture. Sprinkle with remaining 1 cup of mozzarella and ¼ cup of Parmesan.
- Bake, uncovered, until the casserole is hot and bubbly, about 20 minutes.
Notes
- Don't have rigatoni pasta on hand? Substitute with ziti or penne pasta.
- Add baby spinach to the sauce. It will wilt almost instantly and blend into the casserole.
- Use ground beef or ground turkey instead of the Italian sausage. Since you will be missing the extra flavor boost from the herbs and seasonings in the sausage, you might want to add some extra herbs and seasonings to the sauce.
- Cooking for a smaller family? Cut the ingredients in half and bake the rigatoni in an 8-inch square dish. Alternatively, you can prepare the full recipe, but divide the ingredients between two 8-inch square dishes. Bake one for now, and freeze the other for later!
- I like "mezzi rigatoni," which is slightly shorter than regular rigatoni. It's easier to eat without cutting!
- Undercook the pasta slightly, because it will continue to cook while it bakes in the oven. You don't want to end up with overdone, mushy rigatoni. For instance, if my box of rigatoni suggests 12-14 minutes for al dente, I boil the pasta for no more than 12 minutes.
- Bake the pasta uncovered. This recipe has plenty of sauce and cheese on top to keep the baked rigatoni from drying out. Be careful that you don't bake the casserole for too long. Since all of the ingredients are already cooked, the dish will only need about 15 minutes in the oven. It should get hot, bubbly, and slightly crispy on the edges.
- Fresh herbs really brighten up a warm, cozy casserole. I love to garnish with parsley, basil, oregano or thyme. Some extra grated Parmesan on top is also a great touch!
Nutrition Information
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Serving
1/8 of the casserole
Calories
585kcal
(29%)
Carbohydrates
55g
(18%)
Protein
28g
(56%)
Fat
28g
(43%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
3g
Monounsaturated Fat
11g
Cholesterol
64mg
(21%)
Sodium
1591mg
(66%)
Potassium
903mg
(26%)
Fiber
5g
(20%)
Sugar
10g
(20%)
Vitamin A
1020IU
(20%)
Vitamin C
15mg
(17%)
Calcium
328mg
(33%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6- 8 people
Amount Per Serving
Calories 585 kcal
% Daily Value*
| Serving | 1/8 of the casserole | |
| Calories | 585kcal | 29% |
| Carbohydrates | 55g | 18% |
| Protein | 28g | 56% |
| Fat | 28g | 43% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 64mg | 21% |
| Sodium | 1591mg | 66% |
| Potassium | 903mg | 19% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 1020IU | 20% |
| Vitamin C | 15mg | 17% |
| Calcium | 328mg | 33% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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