Four Cheese Baked Rigatoni
User Reviews
5
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
8
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Calories
636 kcal
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Course
Main Course
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Cuisine
American, Italian-American Fussion
Four Cheese Baked Rigatoni
Description
Four Cheese Baked Rigatoni is a rich pasta casserole featuring rigatoni mixed with Italian sausage cooked alongside onion, garlic, and optional red pepper flakes for a mild heat. Marinara sauce adds acidity and moisture, while ricotta provides creaminess. Parmesan, mozzarella, and cheddar contribute layers of melted cheese flavor and texture. The rigatoni is boiled until slightly undercooked, ensuring it finishes cooking in the oven without becoming mushy.
The casserole is baked at 375°F until the cheese is melted and browned on top, resulting in a comforting dish suitable for feeding six to eight people. It pairs well with simple salads or garlic breads.
The sausage meat can be swapped with similar quantities, and a pre-shredded mozzarella-cheddar blend can save prep time. Nutritional info is approximate due to ingredient variations.
Ingredients
- 1 pound rigatoni pasta uncooked
- 16 ounces Italian sausage
- 1/2 medium onion chopped
- 4 cloves garlic minced
- 1/2 teaspoon red pepper flakes optional
- 3 cups (24 oz.) marinara sauce
- 8 ounces ricotta cheese
- 1 cup Parmesan Cheese freshly grated
- 1 cup mozzarella cheese shredded
- 1 cup cheddar cheese shredded
- salt to taste
- black pepper to taste
Instructions
- Preheat your oven to 375F and move the rack to the top third of the oven.
- Boil a large, salted pot of water for the pasta. Cook it 2 minutes less than package directions indicate. Once it's done, drain it and add it back to the pot it was cooked in and set aside.
- Meanwhile, add the sausage meat, along with the onion, to a skillet over medium-high heat. Cook it for about 10 minutes, breaking it up with your spoon as you go along and stirring occasionally, until it's cooked.
- To the skillet, stir in the garlic and red pepper flakes, then continue cooking it for another minute or so.
- To the skillet, stir in the marinara sauce and warm it through for a few minutes.
- To the pot with the pasta, add in about half of the skillet sausage/sauce mixture and give it a stir. Transfer it to a 9x13 baking/casserole dish and spread it in an even layer.
- Add the ricotta to the baking dish (you don't need to be too neat... I just use a spoon to put dollops here and there) and then sprinkle the parmesan evenly over top.
- Spoon the rest of the sausage/sauce mixture evenly on top of the parmesan/ricotta layer.
- Sprinkle on the mozza/cheddar for the final cheesy topping.
- Bake, uncovered, for 20 minutes, and then broil for a few minutes to brown the cheese (watch it carefully). Let sit for about 5 minutes prior to serving, then enjoy!
Notes
- This recipe yields 6-8 servings depending on appetite and side dishes served.
- Use roughly 16 ounces of Italian sausage; mild or flavored varieties both work fine.
- Removing sausage from casings before cooking helps integrate it evenly into the sauce.
- Pre-shredded mozzarella and cheddar blends save time without affecting flavor.
- Nutritional information is approximate and can vary with ingredient brands and preparation method.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 636 kcal
% Daily Value*
| Calories | 636kcal | 32% |
| Carbohydrates | 52g | 17% |
| Protein | 30g | 60% |
| Fat | 34g | 52% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Cholesterol | 94mg | 31% |
| Sodium | 1279mg | 53% |
| Potassium | 636mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 906IU | 18% |
| Vitamin C | 9mg | 10% |
| Calcium | 379mg | 38% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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