Italian Sausage Rigatoni Bake

This Italian sausage rigatoni bake is an easy meal that’s great when you need to feed a crowd with not a lot of time. Or, when you are counting on leftovers to get you through the week.

Course Main Course

Cuisine American, Italian

Keyword easy pasta dinners, Italian sausage

Prep Time 10

Cook Time 1 7

Total Time 1 17

Servings

Calories 724kcal

Author Elizabeth

Ingredients

1 tablespoon Olive Oil
1–1¼ pound Hot or Mild Italian Sausage casings removed and torn into pieces or use bulk
1 medium Onion diced (yellow or white onion)
3-4 Garlic Cloves minced
1 teaspoon Italian Seasoning
Pinch Crushed Red Pepper optional – leave it out if you don’t like spicy
1 (24 ounce) Jar Pasta Sauce (use a meatless variety, and your favorite brand)
1 (14 ounce) can Diced Tomatoes
2 tablespoon Salt for the Pasta Water (we use kosher salt)
12 ounce Rigatoni cooked to package directions for al dente
2 cups Shredded Mozzarella Cheese (8 ounce package)
Chopped Parsley or Basil for garnish optional
Parmesan Cheese for serving optional

Instructions

Heat the olive oil in a large pot or large, deep skillet over medium-high heat. Add the sausage and cook 5-6 minutes to brown. Stir occasionally and break up any large pieces with a wooden spoon or spatula.
Drain excess oil after browning, if desired.
Add the onions, cook 3-4 minutes, stirring frequently.
Add garlic, Italian seasoning and crushed red pepper (if using). Cook for 1-2 minutes, stir frequently.
Add the pasta sauce and diced tomatoes to the pot. Lower the heat to medium-low when the sauce comes to a simmer. Cover the pot. Cook the sauce gently for 20-25 minutes stirring occasionally. Keep the sauce at a simmer, if it’s boiling too vigorously, lower the heat a bit.
While the sauce simmers, bring a large pot of water to a boil. Add the salt and the pasta. Cook the rigatoni to package directions for al dente. Stir it often at first to keep the pasta from sticking. Use a strainer to drain the rigatoni well.
Combine the pasta and the Italian sausage sauce.

Build the casserole

Preheat the oven 350°F
Add half of the sausage rigatoni to the casserole dish (use a baking dish that is at least 2.5-quart, 8x12 inch).
Sprinkle half of the mozzarella cheese on top, then add the remaining pasta. Reserve the remaining cheese to melt on top at the end.
Cover the casserole with foil.
Bake for 30 minutes or until bubbly around the edges.
Remove the foil, top with the remaining cheese and bake (uncovered) for 5 minutes or until the cheese is melted.
Garnish with chopped parsley or basil, if desired. Let it rest for 10 minutes before serving.

Notes

Simmering the sauce for a little while will give that “homemade” taste, even if we’re using convenience ingredients.
Choose a pasta sauce that is not too thick so it will stay saucy when cooked with the sausage, then combined with the pasta and baked.
If you are using sausage links use a sharp knife tip and run it along the length of the sausage. Remove the casing then tear it into small pieces to make it easier to break up once it hits the skillet.

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