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Cheesy Loaded Baked Rigatoni with Italian Sausage

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A quick and easy baked rigatoni dish loaded with Italian sausage and three kinds of cheese, perfect for a comforting dinner that’s both hearty and crowd-pleasing.

Ingredients

Scale
  • 1 pound rigatoni pasta
  • 1 pound Italian sausage, casings removed (spicy or mild)
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1 medium onion, finely chopped
  • 28 ounces canned crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon dried Italian herbs (oregano, basil, thyme mix)
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • 2 cups shredded mozzarella cheese
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • Fresh basil or parsley, chopped (for garnish)

Instructions

  1. Bring a large pot of salted water to a boil. Add rigatoni and cook until just shy of al dente, about 9 minutes. Drain and set aside. Reserve a cup of pasta water.
  2. Heat olive oil in a large skillet over medium-high heat. Add Italian sausage, breaking it up with a wooden spoon. Cook until browned and cooked through, about 7-8 minutes. Remove sausage and set aside, leaving drippings in the pan.
  3. In the same skillet, sauté onion for 3-4 minutes until translucent. Add garlic and cook for 1 minute until fragrant.
  4. Stir in crushed tomatoes, tomato paste, dried Italian herbs, and red pepper flakes if using. Season with salt and pepper. Simmer gently for 10 minutes, stirring occasionally.
  5. In a large mixing bowl, combine cooked rigatoni, sausage, and tomato sauce. Add ricotta cheese and half of the shredded mozzarella. Mix gently, adding reserved pasta water if sauce is too thick.
  6. Transfer mixture to a greased 9×13 inch baking dish. Sprinkle remaining mozzarella and Parmesan evenly on top.
  7. Preheat oven to 375°F (190°C). Cover dish loosely with foil and bake for 20 minutes. Remove foil and bake an additional 10-15 minutes until cheese is bubbly and golden brown.
  8. Let rest for 5 minutes. Garnish with chopped fresh basil or parsley before serving.

Notes

Cook rigatoni just shy of al dente to avoid mushiness after baking. Use freshly shredded cheese for best melting. Cover with foil while baking to keep pasta creamy, then uncover for a golden crust. Sauce and sausage can be prepared a day ahead. For gluten-free, use gluten-free rigatoni and check sausage ingredients. For a lighter version, substitute turkey sausage and part-skim cottage cheese.

Nutrition

Keywords: baked rigatoni, Italian sausage, cheesy pasta, comfort food, easy dinner, baked pasta, family meal

Find it online: https://lucydishes.com/cheesy-loaded-baked-rigatoni-with-italian-sausage-recipe-easy-and-perfect-for-dinner/