Baked Rigatoni with Sausage and Marinara Sauce

Few dishes capture the comforting essence of Italian home cooking like Baked Rigatoni with Sausage and Marinara Sauce. This hearty, cheesy, and satisfying pasta bake is everything you crave in a family-style dinner — layers of tender rigatoni, flavorful Italian sausage, and rich marinara sauce, all blanketed with melted mozzarella and Parmesan.

The dish delivers that perfect harmony of savory sausage, tangy tomato sauce, and creamy cheese, baked to golden perfection. Each forkful offers warmth, comfort, and nostalgia — it’s the kind of meal that gathers everyone around the table and leaves no leftovers.

Why I Love This Recipe

I love this recipe because it combines everything I adore about Italian comfort food — depth of flavor, cheesy indulgence, and hearty satisfaction. The sausage adds a savory richness, the marinara brings freshness and brightness, and the baked cheese forms a golden crust that’s irresistible.

It’s also a make-ahead-friendly recipe that reheats beautifully, making it perfect for busy weeknights, potlucks, or cozy weekend dinners. Whether you’re feeding a crowd or meal-prepping for the week, this dish never fails to impress.

Why It’s a Must-Try Dish

• Ultimate comfort food: Creamy, saucy, cheesy perfection in every bite.
• Family favorite: Pleases adults and kids alike.
• Crowd-friendly: Easy to make in large batches for gatherings.
• Freezer-friendly: Perfect for meal prep or make-ahead dinners.
• Balanced flavor: The spice of sausage, tang of tomatoes, and creaminess of cheese come together beautifully.

Preparation & Cooking Time

• Preparation Time: 20 minutes
• Cooking Time: 40 minutes
• Total Time: 1 hour
• Servings: 6
• Calories: ~640 kcal per serving

Cuisine & Course

• Cuisine: Italian-American
• Course: Main Course / Dinner

Ingredients

For the Pasta and Sauce:

• 12 oz (340 g) rigatoni pasta
• 1 lb (450 g) Italian sausage (mild or spicy, casings removed)
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 small onion, finely chopped
• 3 cups (700 ml) marinara sauce (homemade or store-bought)
• 1 tsp dried oregano
• ½ tsp red chili flakes (optional)
• Salt and black pepper, to taste

For the Cheese Mixture:

• 1 cup ricotta cheese
• 1 ½ cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 large egg (optional, helps binding)
• 2 tbsp chopped fresh parsley

For Topping:

• ½ cup mozzarella (extra, for topping)
• 2 tbsp grated Parmesan

Simple Cooking Directions

1. Boil rigatoni until al dente. Drain and set aside.
2. In a skillet, cook sausage with onion and garlic until browned.
3. Add marinara sauce, oregano, and chili flakes. Simmer for 10 minutes.
4. Combine ricotta, mozzarella, Parmesan, egg, and parsley in a bowl.
5. Mix cooked pasta with sauce and cheese mixture.
6. Transfer to a baking dish, top with extra cheese, and bake until golden and bubbly.

Step-by-Step Preparation Method

Step 1: Cook the Pasta

1. Preheat oven to 375°F (190°C).
2. Bring a large pot of salted water to a boil.
3. Add rigatoni and cook until al dente (about 1–2 minutes less than package directions).
4. Drain and toss with a drizzle of olive oil to prevent sticking.

Step 2: Prepare the Sausage Sauce

1. Heat olive oil in a large skillet over medium heat.
2. Add sausage and break it apart with a spatula. Cook until browned (5–7 minutes).
3. Add chopped onion and sauté until soft, then stir in garlic for 1 minute.
4. Pour in marinara sauce, add oregano, chili flakes, salt, and pepper.
5. Simmer for 10 minutes, stirring occasionally.

Step 3: Mix the Cheeses

1. In a large bowl, combine ricotta, mozzarella, Parmesan, egg, and parsley.
2. Mix until creamy and well combined.

Step 4: Assemble the Dish

1. Add cooked pasta to the sausage sauce. Toss to coat evenly.
2. Gently fold in the cheese mixture until evenly distributed.
3. Transfer the mixture to a greased 9×13-inch (23×33 cm) baking dish.
4. Top with remaining mozzarella and Parmesan.

Step 5: Bake

1. Cover with foil and bake for 20 minutes.
2. Remove foil and bake uncovered for another 10–15 minutes, until the top is golden and bubbly.

Step 6: Rest and Serve

1. Let the baked rigatoni rest for 5–10 minutes before serving — this helps the layers set.
2. Garnish with fresh parsley or basil.

How to Serve

Serve warm with:

• A side of garlic bread or crusty baguette.
• A fresh green salad with balsamic dressing.
• A sprinkle of extra Parmesan cheese and cracked pepper.
• A glass of Chianti or Cabernet Sauvignon for the perfect Italian pairing.

Additional Recipe Tips

• Cook pasta slightly underdone — it continues cooking in the oven.
• Use high-quality marinara sauce for richer flavor.
• Mix in a splash of pasta water to help bind sauce and cheese.
• Allow the dish to rest after baking — it makes slicing easier.
• Want extra creaminess? Add a few tablespoons of heavy cream to the sauce.

Variations

• Vegetarian Version: Replace sausage with sautéed mushrooms, zucchini, and spinach.
• Spicy Twist: Use spicy Italian sausage and extra chili flakes.
• Cheesy Upgrade: Add provolone or fontina cheese to the topping.
• Healthy Swap: Use whole-grain rigatoni and turkey sausage.
• Baked Rigatoni Alfredo: Replace marinara with creamy Alfredo for a white-sauce version.

Freezing and Storage

• Refrigeration: Store leftovers in an airtight container for up to 4 days.
• Freezing:
  • Cool completely and freeze in a covered dish or freezer-safe container for up to 2 months.
  • To reheat, thaw overnight in the fridge and bake at 350°F (175°C) until hot and bubbly (about 20–25 minutes).
• Make-Ahead Tip: Assemble the pasta (without baking), cover, and refrigerate for up to 24 hours. Bake just before serving.

Special Equipment Needed

• Large pot for boiling pasta
• Large skillet for sauce
• Mixing bowls
• 9×13-inch baking dish
• Foil cover
• Wooden spoon or spatula

Frequently Asked Questions (FAQ)

Q1: Can I use store-bought marinara sauce?
Yes! Choose a high-quality one with minimal added sugar for the best flavor.

Q2: Can I make it ahead of time?
Definitely. Assemble it a day in advance, refrigerate, and bake before serving.

Q3: Can I use other pasta shapes?
Absolutely. Ziti, penne, or rigatoni all work perfectly.

Q4: How do I prevent it from drying out?
Make sure to use enough sauce, and cover with foil for the first half of baking.

Q5: Can I make it without ricotta?
Yes, substitute with cottage cheese or mascarpone for a similar texture.

Conclusion

Baked Rigatoni with Sausage and Marinara Sauce is a timeless Italian-inspired classic — a dish that brings comfort, joy, and togetherness. With its savory sausage, luscious sauce, and gooey cheese topping, it’s the perfect blend of rustic charm and satisfying flavor.

It’s easy to prepare, freezer-friendly, and endlessly customizable. Whether for a weeknight family dinner or a special occasion, this recipe guarantees empty plates and happy smiles every single time.