5.0 from 18 votes
Four Cheese Baked Rigatoni
This easy baked rigatoni recipe has Italian sausage, marinara sauce, loads of cheese, and it feeds a crowd. It's simple to make and super comforting on busy weeknights!
Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 8
Calories: 636 kcal
Course:
Main Course
Cuisine:
American , Italian-American Fussion
Ingredients
- 1 pound uncooked rigatoni pasta
- 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
- 1 cup freshly grated Parmesan cheese
- 1 cup shredded mozzarella
- 1 cup shredded cheddar
- salt & 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!
Cup of Yum
Notes
- Serves 6-8 depending on how much people eat/if you serve it with a side.
- For the sausage, you can use anything in the ballpark of 16 oz/1 lb. Here in Canada I get a 500g pack of Johnsonville mild Italian sausages and take the meat out of the casings.
- I used 2 cups of a shredded mozza/cheddar blend to save time, but feel free to grate your own cheeses.
- See blog post for process photos.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Nutrition Information
Calories
636kcal
(32%)
Carbohydrates
52g
(17%)
Protein
30g
(60%)
Fat
34g
(52%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
3g
Monounsaturated Fat
12g
Cholesterol
94mg
(31%)
Sodium
1279mg
(53%)
Potassium
636mg
(18%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
906IU
(18%)
Vitamin C
9mg
(10%)
Calcium
379mg
(38%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 636
% 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.