Baked Rigatoni with Sausage and Marinara Sauce
Dig into the ultimate comfort food with this hearty Baked Rigatoni with Sausage and Marinara Sauce a cheesy, flavor-packed pasta dish everyone will love! Tender rigatoni is tossed with rich marinara, savory sausage, and loads of melted cheese, then baked to bubbly, golden perfection.
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
Instructions
- Step 1: Cook the Pasta : Preheat oven to 375°F (190°C). Bring a large pot of salted water to a boil. Add rigatoni and cook until al dente (about 1–2 minutes less than package directions). Drain and toss with a drizzle of olive oil to prevent sticking.
- Step 2: Prepare the Sausage Sauce : Heat olive oil in a large skillet over medium heat. Add sausage and break it apart with a spatula. Cook until browned (5–7 minutes). Add chopped onion and sauté until soft, then stir in garlic for 1 minute. Pour in marinara sauce, add oregano, chili flakes, salt, and pepper. Simmer for 10 minutes, stirring occasionally.
- Step 3: Mix the Cheeses : In a large bowl, combine ricotta, mozzarella, Parmesan, egg, and parsley. Mix until creamy and well combined.
- Step 4: Assemble the Dish : Add cooked pasta to the sausage sauce. Toss to coat evenly. Gently fold in the cheese mixture until evenly distributed. Transfer the mixture to a greased 9x13-inch (23x33 cm) baking dish. Top with remaining mozzarella and Parmesan.
- Step 5: Bake : Cover with foil and bake for 20 minutes. Remove foil and bake uncovered for another 10–15 minutes, until the top is golden and bubbly.
- Step 6: Rest and Serve : Let the baked rigatoni rest for 5–10 minutes before serving — this helps the layers set. Garnish with fresh parsley or basil.