Baked Rigatoni with Sausage and Tomato Cream

Baked Rigatoni with Sausage and Tomato Cream is the ultimate comfort food — rich, cheesy, and satisfyingly hearty. This dish combines the bold flavors of Italian sausage, tangy tomato sauce, and silky cream, all baked together with pasta and melted cheese for a perfect golden crust. It’s a timeless Italian-American classic that feels like a warm hug on a plate.

The creamy tomato sauce coats every piece of rigatoni beautifully, while the sausage adds depth and spice. When baked, the top becomes golden and bubbly, giving you that perfect contrast between creamy interior and crisp edges.

Why I Love This Recipe

I love this recipe because it captures everything I crave in comfort food — creamy, cheesy, slightly spicy, and incredibly satisfying. The combination of sausage and tomato cream sauce creates a flavor harmony that’s both rustic and luxurious.

Plus, it’s easy to prepare ahead, feeds a crowd, and always gets rave reviews. The aroma of baked pasta with bubbling cheese filling the kitchen is pure happiness!

Why It’s a Must-Try Dish

This dish is a must-try because:

• It’s a one-pan wonder — both simple and impressive.
• Perfect for family dinners, potlucks, or Sunday meals.
• Combines the creaminess of Alfredo with the tang of marinara.
• Freezes well and tastes even better the next day.

If you’re a fan of baked pasta, this one’s destined to become your go-to comfort meal.

Preparation and Cooking Time

• Preparation Time: 20 minutes
• Cooking Time: 40 minutes
• Total Time: 1 hour

Servings

• Serves 6 people

Calories (per serving)

• Approximately 540 kcal

Cuisine & Course

• Cuisine: Italian-American
• Course: Main Course / Comfort Food

Ingredients

For the Pasta and Sauce:

• 1 lb (450 g) rigatoni pasta
• 1 lb (450 g) Italian sausage (mild or spicy, casings removed)
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 can (28 oz / 800 g) crushed tomatoes
• 1/2 cup heavy cream
• 2 tbsp tomato paste
• 1/2 tsp crushed red pepper flakes (optional)
• 1 tsp Italian seasoning
• Salt and black pepper, to taste

For Baking:

• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 tbsp fresh basil, chopped
• 1 tbsp butter (for greasing the baking dish)

Simple Cooking Directions

1. Cook the pasta until al dente and set aside.
2. Brown the sausage with onion and garlic.
3. Simmer with tomatoes, cream, and spices to form the sauce.
4. Mix sauce with pasta and cheeses.
5. Bake until bubbly and golden.

Step-by-Step Preparation Method

Step 1: Cook the Rigatoni

• Bring a large pot of salted water to a boil.
• Add rigatoni and cook until al dente (about 1 minute less than package directions).
• Drain and toss with a drizzle of olive oil to prevent sticking. Set aside.

Step 2: Cook the Sausage

• In a large skillet, heat olive oil over medium heat.
• Add sausage, breaking it apart with a spoon, and cook until browned (about 6–7 minutes).
• Remove excess grease if needed.

Step 3: Build the Sauce

• Add chopped onion to the sausage and sauté until translucent.
• Stir in garlic and cook for 30 seconds until fragrant.
• Add tomato paste, crushed tomatoes, Italian seasoning, and red pepper flakes.
• Simmer for 10–15 minutes until thickened.
• Stir in heavy cream, salt, and pepper. Mix well.

Step 4: Combine Pasta and Sauce

• Preheat oven to 375°F (190°C).
• In a large mixing bowl, combine cooked pasta, sauce, ricotta, and half of the mozzarella and Parmesan.
• Toss until evenly coated.

Step 5: Assemble and Bake

• Butter a large baking dish.
• Pour pasta mixture into the dish and top with remaining mozzarella and Parmesan.
• Bake uncovered for 25–30 minutes or until golden and bubbling.

Step 6: Garnish

• Remove from oven and rest for 5 minutes.
• Sprinkle with fresh basil before serving.

How to Serve

Serve this baked rigatoni hot, straight from the oven, with:

• Garlic bread or focaccia
• A side salad (Caesar or mixed greens)
• A glass of red wine (like Chianti or Sangiovese)

Perfect for cozy dinners or gatherings!

Additional Recipe Tips

• Slightly undercook the pasta — it continues to cook in the oven.
• For extra richness, stir in a spoonful of mascarpone or cream cheese.
• Add vegetables like spinach, mushrooms, or zucchini for extra nutrition.
• Mix mozzarella with provolone for a more melty topping.

Variations

1. Spicy Rigatoni: Use hot Italian sausage and extra chili flakes.
2. Vegetarian Version: Replace sausage with roasted eggplant or sautéed mushrooms.
3. Cheesy Baked Rigatoni: Add more cheese layers for a gooey casserole-style version.
4. White Cream Sauce Version: Skip tomatoes and use Alfredo instead.

Freezing and Storage

• Refrigeration: Store leftovers in an airtight container for up to 4 days.
• Freezing (unbaked): Assemble and freeze for up to 2 months. Thaw overnight and bake as directed.
• Freezing (baked): Cool completely, wrap tightly, and freeze up to 3 months. Reheat at 350°F until hot.

Special Equipment Needed

• Large pot for boiling pasta
• Large skillet for sauce
• Mixing bowl
• 9×13-inch baking dish
• Wooden spoon and spatula

FAQ

Q1: Can I use another pasta type?
Yes! Penne, ziti, or shells work perfectly too.

Q2: Can I make it without sausage?
Absolutely. Substitute with ground beef, turkey, or even plant-based sausage.

Q3: Can I use jarred tomato sauce instead of crushed tomatoes?
Yes — just reduce the simmering time slightly.

Q4: How can I make it lighter?
Use half-and-half instead of heavy cream and part-skim cheeses.

Conclusion

Baked Rigatoni with Sausage and Tomato Cream is a soul-warming pasta bake that captures the essence of Italian comfort cooking. It’s creamy, flavorful, and baked to cheesy perfection — a dish that satisfies every craving. Whether it’s a weeknight dinner or a special family gathering, this rigatoni delivers pure joy in every bite.