Name: Cheesy Baked Rigatoni with Italian Sausage Recipe
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Cuisine: Italian-American
Ingredients: 1 lb. rigatoni (I recommend Barilla brand); 1 1/4 cups freshly shredded mozzarella cheese; 1/2 cup freshly grated Parmesan cheese; 1 tablespoon olive oil; 1 pound hot Italian sausage, casings removed (see notes for substitutions); 1 small onion, chopped (may substitute 1 ½ tsp onion powder); 2 orange or yellow bell peppers, chopped (I use one of each); 6-8 cloves garlic, minced; Pinch to 1/4 teaspoon red chili pepper flakes (optional for more heat); 1 28 oz. can crushed tomatoes in puree (no salt/seasonings added); 1 15 oz. can tomato sauce; 2 teaspoons chicken bouillon (base, crushed cubes, or granulated); 1 teaspoon sugar (more or less to taste); 1 bay leaf; 1 tablespoon dried basil; 1 tablespoon dried parsley (may substitute 3 tablespoons fresh parsley); 1 teaspoon dried oregano; 1/2 teaspoon dried thyme; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 3/4 cup heavy cream; Fresh parsley (optional for garnish)

There’s just something incredibly comforting about a saucy pasta bake, isn’t there? This Cheesy Baked Rigatoni with Italian Sausage Recipe brings together layers of rich, creamy tomato sauce, spicy sausage, and ooey-gooey cheese that you simply can’t resist. It’s exactly the kind of dinner that fills your home with warmth and invites everyone to gather ’round.

This image shows a close-up of a baked pasta dish in a white oval ceramic dish on a white marbled surface. The pasta is rigatoni, covered with a thick layer of chunky red tomato sauce mixed with ground meat, creating a rich texture with bits of sauce and meat visible throughout. The top layer has melted white cheese, slightly browned in spots, adding a creamy texture. Small green parsley leaves are scattered evenly on top as a garnish. A golden spoon is partially buried in the pasta near the top-right area, lifting some pasta and sauce. The colors are warm and inviting, mainly reds, whites, and greens, with the pasta’s tubular ridges clearly seen. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cheesy Baked Rigatoni with Italian Sausage Recipe
Top Tip
How to Serve Cheesy Baked Rigatoni with Italian Sausage Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cheesy Baked Rigatoni with Italian Sausage Recipe

Why You'll Love This Recipe

I’m honestly a sucker for any baked pasta that combines bold Italian flavors with a creamy twist, and this Cheesy Baked Rigatoni with Italian Sausage Recipe hits all those notes perfectly. The rich, pink sauce made from tomatoes and cream is utterly addictive, and the sausage adds just the right kick to make each bite memorable.

Perfectly Balanced Flavors: The harmony between spicy sausage, sweet bell peppers, and creamy tomato sauce is what sets this pasta apart.
Comfort Food Done Right: It’s hearty and filling but never heavy, great for making weeknight dinners feel like special occasions.
Easy to Customize: Whether you want to dial up the heat or add more veggies, this recipe is a fantastic base to play with.
Make-Ahead Friendly: It reheats beautifully, perfect for meal prep or hungry crowds who appreciate leftovers.

Ingredients & Why They Work

Every ingredient in this Cheesy Baked Rigatoni with Italian Sausage Recipe plays a role in creating that memorable, cozy flavor. When shopping, I always opt for the freshest produce and trusted brands to get the most from each component.

Flat lay of a handful of uncooked rigatoni pasta tubes, a small pile of freshly shredded mozzarella cheese, a small mound of finely grated Parmesan cheese, a few sprigs of fresh parsley, a small white bowl of golden olive oil, a cluster of raw hot Italian sausage links with reddish-pink meat visible from removed casings, one small peeled and chopped onion, one orange bell pepper and one yellow bell pepper quartered and chopped, several peeled garlic cloves, a small white bowl filled with crushed tomatoes puree, a small white bowl of smooth tomato sauce, a single whole dried bay leaf, small white bowls each containing dried basil, dried parsley, dried oregano, and dried thyme powders arranged symmetrically, a small white bowl with granulated chicken bouillon, a small white bowl of white granulated sugar, a small white bowl of heavy cream, and a small white bowl with red chili pepper flakes, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Rigatoni: The ridges and hollow tubes grab onto all the sauce and cheese, making every bite bursting with flavor.
Hot Italian Sausage: Adds a spicy, savory punch that’s hard to beat; I recommend removing the casings for a better texture.
Bell Peppers (orange and yellow): Bring in natural sweetness and a pop of color to brighten the dish.
Garlic & Onion: Essential aromatics that form the flavor backbone of the sauce.
Crushed Tomatoes & Tomato Sauce: Provide rich tomato goodness that’s mellowed by the addition of cream.
Heavy Cream: Turns the tomato sauce into a luscious pink sauce that coats the rigatoni beautifully.
Mozzarella & Parmesan Cheese: Mozzarella melts like a dream, while Parmesan adds a sharp, nutty finish.
Herbs and Spices: Basil, parsley, oregano, thyme, and a bay leaf add that classic Italian warmth and depth.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love about this Cheesy Baked Rigatoni with Italian Sausage Recipe is how flexible it is. Over the years, I’ve switched up the sausage for turkey or even plant-based crumbles to suit dietary needs, and it’s always a hit. Feel free to make it your own!

Variation: I once swapped the bell peppers for sautéed mushrooms and zucchini – it gave the dish a wonderful earthy undertone without losing any heartiness.
Heat Level: If you like it spicy, keep the red chili flakes in and consider a spicier sausage; if not, leave them out, and use mild sausage instead.
Dairy-Free: I’ve replaced the heavy cream with coconut cream and used dairy-free cheese with great results for friends who are lactose intolerant.

Step-by-Step: How I Make Cheesy Baked Rigatoni with Italian Sausage Recipe

A white plate with a slightly rough edge holds a serving of baked pasta with three visible layers: the bottom layer is short tube pasta mixed with chunky red tomato sauce and small pieces of cooked meat, the middle layer has melted white cheese spread unevenly over the pasta, and the top layer is garnished with fresh green basil leaves and a sprinkle of chopped green herbs and black pepper. A gold fork rests on the edge of the plate, and the background shows a white marbled texture with a beige cloth partially visible. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Cook the Rigatoni Just Right

Start by boiling your rigatoni in plenty of salted water. The key here is to cook it just shy of al dente — about one minute less than the package says. This is crucial because the pasta will continue cooking in the oven, and you don’t want mushy noodles in your dish. Once cooked, drain and rinse them with cold water to stop the cooking process and keep them from sticking together.

Step 2: Build Your Sauce with Layers of Flavor

Heat olive oil in a large Dutch oven over medium-high heat. Toss in the chopped onions and cook for about 3 minutes until they start to soften. Next, add your Italian sausage (with casings removed) and cook until it’s just about done — don’t rush, let it brown nicely for maximum flavor. Then, stir in the chopped bell peppers, garlic, and if you’re like me and love a little spice, toss in those red pepper flakes. Cook everything for another 2-3 minutes until the veggies soften and the flavors blend beautifully.

Step 3: Simmer Your Sauce to Perfection

Add the crushed tomatoes, tomato sauce, chicken bouillon, sugar, bay leaf, and your dry herbs to the pot. Cover loosely, leaving a small gap, and let it simmer gently for about 8 minutes. This step helps all those ingredients marry into a rich, robust tomato base. Remember to remove the bay leaf before moving on—trust me, it makes a difference. Finally, stir in the heavy cream for that signature pink sauce glow and fold in your rigatoni till every piece is beautifully coated.

Step 4: Bake Until Melty and Golden

Transfer everything into a lightly greased 9x13 baking dish. Sprinkle the top generously with freshly grated Parmesan and shredded mozzarella—don’t hold back on the cheese here! Cover your dish with foil and pop it in the preheated oven at 350°F for 30 minutes. If you want that golden, bubbly cheese crust like I do, remove the foil in the last 5 minutes to let it toast up nicely. Once out, garnish with fresh parsley for a pop of color and freshness.

Top Tip

Over time, I’ve found that the success of this Cheesy Baked Rigatoni with Italian Sausage Recipe really hinges on balancing your sauce and not overcooking the pasta. Here’s what I’ve learned to get it just right every time.

Don’t Skip the Bay Leaf: It adds a subtle earthiness that deepens the sauce’s flavor profile in ways you won’t immediately notice but will definitely appreciate.
Resist Overcooking Pasta: Leaving rigatoni slightly underdone before baking avoids mushy noodles and keeps that satisfying bite.
Drain Excess Fat: After browning the sausage, removing any excess grease helps your sauce stay rich but not oily.
Patience When Baking: Letting the dish bake fully under foil traps moisture and helps meld flavors, but finishing off uncovered is what gets you that irresistible cheesy crust.

How to Serve Cheesy Baked Rigatoni with Italian Sausage Recipe

Cheesy Baked Rigatoni - Serving Suggestion

Garnishes

I almost always top mine with a sprinkle of fresh parsley — it adds a bright, herbaceous note that balances the richness beautifully. Sometimes, a few extra cracks of fresh black pepper and a dusting of Parmesan right at the table amps up that fresh flavor even more.

Side Dishes

This baked rigatoni pairs perfectly with crisp Caesar salad and some warm garlic bread or soft breadsticks to soak up every last bit of that creamy sauce. Trust me, these sides turn it into a real Italian feast that feels special without much fuss.

Creative Ways to Present

For a cozy dinner party, I like to make individual portions of rigatoni in mini cast-iron skillets or oven-safe ramekins. It looks adorable and everyone gets their personal cheesy masterpiece — plus, it cuts down on serving mess!

Make Ahead and Storage

Storing Leftovers

Leftovers from this Cheesy Baked Rigatoni with Italian Sausage Recipe store wonderfully in an airtight container in the fridge for up to 3 days. I find the flavors even deepen overnight, making the next day’s meal surprisingly delicious with minimal effort.

Freezing

I’ve frozen baked portions several times and it works great—just make sure to cool the dish completely before wrapping tightly and freezing. When ready to eat, thaw overnight in the fridge for best texture, then reheat in the oven to keep it melty.

Reheating

Reheating in the oven at about 350°F for 15-20 minutes brings back that fresh-from-the-oven magic. If you’re in a hurry, the microwave works, but I recommend adding a splash of water or cream on top before heating to keep it from drying out.

Frequently Asked Questions:

Can I use a different type of pasta for this recipe?

Absolutely! Although rigatoni is ideal because its ridges hold the sauce well, other tubular pasta like penne or ziti also work nicely. Just make sure to adjust cooking times accordingly.

What can I substitute for Italian sausage?

You can use turkey sausage, chicken sausage, or even plant-based sausage alternatives if you prefer. Just be mindful that the flavor and spice level might adjust slightly, so season your sauce accordingly.

Is this recipe suitable for freezing?

Yes, this recipe freezes really well. Cool the baked rigatoni completely, then store it in airtight containers or freezer-safe bags. Thaw overnight in the fridge before reheating to maintain the best texture and flavor.

How do I avoid the pasta becoming mushy?

The trick is to slightly undercook your rigatoni in boiling water by about a minute. Because it will finish cooking in the oven, starting with slightly firmer pasta prevents over-softness and keeps the texture pleasantly al dente.

Final Thoughts

This Cheesy Baked Rigatoni with Italian Sausage Recipe holds a special place in my kitchen because it’s a reliable crowd-pleaser that feels both homey and a little indulgent. Making it feels like a warm hug in food form, and sharing that with friends or family always makes for a memorable meal. I hope you enjoy making it as much as I do — it’s the kind of recipe that quickly becomes a go-to when you want comfort without fuss.