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Baked Sausage Rigatoni Recipe

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4.4 from 134 reviews

This hearty Baked Rigatoni with Sausage recipe combines tender rigatoni pasta with a flavorful Italian sausage tomato sauce, enriched with creamy heavy cream and melted mozzarella cheese, baked to bubbly perfection. It’s a comforting and satisfying one-dish meal perfect for family dinners or gatherings.

Ingredients

Meat and Sauce

  • 1 tablespoon olive oil
  • 1 ½ lbs Italian sausage (mild or hot), casings removed
  • 1 onion, diced
  • 4 cloves garlic, minced
  • ⅓ cup dry white grape juice
  • 1 ½ cups crushed tomatoes (15-oz can)
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 tablespoon fresh basil, chopped
  • ¼ cup fresh parsley, chopped
  • 1 cup heavy cream

Pasta and Cheese

  • 1 lb rigatoni
  • 1 ½ cup mozzarella cheese, shredded

Instructions

  1. Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish so the baked pasta doesn’t stick.
  2. Cook Sausage: Heat olive oil in a large skillet over medium-high heat. Add the Italian sausage, breaking it up with a spoon, and cook until browned, about 5-7 minutes. Drain off any excess grease to keep the dish from being greasy.
  3. Sauté Vegetables: Add the diced onion to the skillet with the sausage and cook until softened, approximately 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant to build depth of flavor.
  4. Deglaze and Simmer Sauce: Pour in the white grape juice to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 2 minutes to reduce slightly. Stir in crushed tomatoes, salt, pepper, basil, and parsley, bring to a simmer, then reduce heat and cook gently for 10 minutes to blend all the flavors.
  5. Cook Pasta: Meanwhile, cook the rigatoni according to package directions until al dente. Drain and return to the pot to keep warm.
  6. Combine Pasta and Sauce: Stir the heavy cream into the sausage and tomato sauce for a creamy texture. Add the cooked rigatoni to the sauce and toss to thoroughly combine. Pour the mixture into the prepared baking dish.
  7. Top and Bake: Evenly sprinkle the shredded mozzarella cheese over the assembled pasta. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown on top.

Notes

  • Use mild or hot Italian sausage depending on your spice preference.
  • Dry white grape juice adds a subtle sweetness and complexity to the sauce; white wine can be substituted if preferred.
  • For a leaner option, use turkey or chicken sausage.
  • Make sure to cook the rigatoni just until al dente as it will continue cooking in the oven.
  • Feel free to substitute mozzarella with a blend of mozzarella and Parmesan for added flavor.
  • This dish pairs well with a simple green salad and crusty bread.

Find it online: https://oliviabakes.com/baked-sausage-rigatoni-recipe/