Description
This Baked Rigatoni recipe is a hearty and elegant Italian-American dish featuring rigatoni pasta cooked al dente, swaddled in a rich tomato cream sauce infused with garlic, onions, bell peppers, and spicy Italian sausage. Topped with a blend of melted mozzarella and Parmesan cheeses, this baked pasta casserole is perfect for family dinners and easily customizable for different tastes and dietary preferences.
Ingredients
Scale
Pasta
- 1 lb. rigatoni (I recommend Barilla brand)
Cheeses
- 1 1/4 cups freshly shredded mozzarella cheese
- 1/2 cup freshly grated Parmesan cheese
Protein and Vegetables
- 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
Seasonings and Sauces
- 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)
Instructions
- Preheat oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the rigatoni.
- Cook rigatoni: Boil salted water and cook the rigatoni according to package directions until it is 1 minute shy of al dente. Drain and rinse with cold water to stop cooking.
- Sauté vegetables and sausage: Heat olive oil in a large Dutch oven over medium-high heat. Add chopped onions and cook for 3 minutes until softened. Add the sausage and cook until nearly done. Stir in bell peppers, minced garlic, and optional red chili flakes, cooking 2-3 more minutes until onions soften further. Discard any excess grease if needed.
- Make tomato sauce: Stir in the crushed tomatoes, tomato sauce, chicken bouillon, sugar, bay leaf, dried basil, parsley, oregano, thyme, salt, and pepper. Cover the pot leaving a 1-inch gap and simmer gently for 8 minutes, stirring occasionally. Remove and discard the bay leaf after simmering.
- Add cream and pasta: Stir in the heavy cream to the sauce, then add the cooked rigatoni. Mix thoroughly so the pasta is fully coated. Adjust seasoning with additional salt, pepper, or red pepper flakes to taste.
- Assemble in baking dish: Grease a 9x13 inch baking dish lightly. Transfer the rigatoni mixture into the dish, then sprinkle evenly with Parmesan and mozzarella cheeses.
- Bake: Cover the dish with foil and bake at 350 degrees Fahrenheit for 30 minutes or until cheese is melted. Remove foil and bake a few more minutes if you desire toasted, golden cheese on top.
- Garnish and serve: Optionally garnish with fresh parsley before serving. Serve warm.
Notes
- Ensure rigatoni is slightly undercooked before baking to prevent mushy pasta after baking.
- You can substitute turkey sausage or vegetarian sausage for a lighter or meatless variation.
- The recipe is freezer friendly; assemble and freeze before baking, then thaw and bake when ready.
- For a vegetarian version, omit sausage and add more vegetables or plant-based protein.
- Serve with Caesar salad and garlic bread or breadsticks for a complete meal.
Nutrition
- Serving Size: 1 cup
- Calories: 450 kcal
- Sugar: 7 g
- Sodium: 650 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 75 mg
