There’s something so comforting about a bubbling tray of cheesy pasta fresh out of the oven. This Cheesy Baked Rigatoni with Italian Sausage Recipe brings together creamy tomato sauce, tender rigatoni, and spicy sausage in the most satisfying way. It’s my go-to for a crowd or a cozy night in—you’re going to love how simple it is to pull together, too.
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Why You'll Love This Recipe
I’m often asked what my favorite baked pasta is, and this Cheesy Baked Rigatoni with Italian Sausage Recipe always tops the list. It’s the kind of dish that feels fancy but is actually pretty forgiving to make, which I appreciate on busy nights.
- Balanced Flavors: The spicy Italian sausage with the cream-infused tomato sauce hits just the right savory note without being too heavy.
- Perfect Cheese Pull: Melted mozzarella and Parmesan form a gooey, golden crust that everyone fights over.
- Comfort Food That Impresses: This dish looks as great as it tastes, making it perfect for casual dinner parties or family meals.
- Easy to Customize: Whether you swap veggies or use turkey sausage, it always works brilliantly and still delivers hearty satisfaction.
Ingredients & Why They Work
Each ingredient in the Cheesy Baked Rigatoni with Italian Sausage Recipe plays a role in creating that irresistibly rich and balanced flavor. Let’s break them down so you know why each is important and how to make smart choices when shopping.
- Rigatoni: I always recommend Barilla brand—they hold up beautifully in the oven without going mushy, perfect for catching the sauce in those tubes.
- Mozzarella Cheese: Freshly shredded melts evenly and creates that irresistible gooey texture.
- Parmesan Cheese: Adds a nutty, salty kick that deepens the dish’s flavor complexity.
- Italian Sausage: Hot sausage with casings removed gives smoky, spicy flavor and juicy texture—feel free to swap with sweet or turkey sausage.
- Onion & Bell Peppers: These build the base flavor, adding sweetness and freshness to balance the sausage’s richness.
- Garlic & Red Chili Flakes: Garlic infuses warmth; red pepper flakes bring just a subtle kick unless you want it hotter.
- Crushed Tomatoes & Tomato Sauce: Using no-salt-added crushed tomatoes lets you control seasoning while giving sauce its bright tomatoey backbone.
- Chicken Bouillon & Herbs: They elevate the sauce with deep savory notes and classic Italian flavors like basil, oregano, parsley, and thyme.
- Heavy Cream: This is the magic that turns tomato sauce into luscious pink sauce—creamy without being overpowering.
- Olive Oil: Helps to soften onions and peppers and adds richness right from the start.
Make It Your Way
This recipe has become my own kitchen canvas—sometimes I jazz it up with extra veggies or swap in turkey sausage when I want to lighten things up. You should definitely make it your own, too.
- Vegetable Variations: I’ve tossed in mushrooms, zucchini, or even spinach to sneak in extra greens—and honestly, it just makes the sauce brighter.
- Heat Level: Play around with chili flakes or swap hot Italian sausage for sweet, depending on whether you want to dial up the spice or keep it mellow.
- Cheese Options: Sometimes I add a bit of provolone or fontina for a different melt quality that adds complexity.
- Make It Vegetarian: Replace sausage with plant-based crumbles or sautéed mushrooms for a hearty meatless twist that still satisfies.
Step-by-Step: How I Make Cheesy Baked Rigatoni with Italian Sausage Recipe
Step 1: Bring the Rigatoni to Almost Perfect Al Dente
Start by boiling your rigatoni in well-salted water just until it's nearly al dente—about one minute less than the package suggests. This ensures the pasta holds its shape and texture after baking. Drain and rinse with cold water right away to stop the cooking process and avoid clumping.
Step 2: Build the Flavor Base with Sausage and Veggies
Heat olive oil in a large Dutch oven over medium-high heat, then add chopped onions and cook for about 3 minutes until translucent. Toss in the Italian sausage and break it up with a wooden spoon, cooking until just about done. Then stir in the chopped bell peppers, minced garlic, and if you like a bit more heat, sprinkle in red chili flakes. Cook another 2–3 minutes until veggies soften. Drain any excess fat so the sauce isn’t greasy—that tip came from a spill I once had, and it made a big difference in the final texture!
Step 3: Simmer the Sauce to Perfection
Pour in crushed tomatoes and tomato sauce, then add the chicken bouillon, sugar, bay leaf, and the dried herbs and seasonings. Cover the pot loosely to allow steam to escape, then simmer gently for 8 minutes, stirring occasionally. Don't forget to remove the bay leaf before moving on to the next step—I've learned that the hard way.
Step 4: Creamy Comfort Meets Pasta
Stir the heavy cream into the sauce to create that luscious pink sauce I adore. Then fold in the cooked rigatoni, making sure every piece is generously coated. Give it a taste and adjust salt, pepper, or chili flakes if needed.
Step 5: Top, Bake, and Toast the Cheese
Transfer everything into a lightly greased 9x13 baking dish. Sprinkle the Parmesan evenly, then layer on the shredded mozzarella. Cover the dish with foil and bake at 350°F (175°C) for 30 minutes until the cheese is melted and bubbly. If you want that golden toasted finish, remove the foil for the last 5–7 minutes—just watch to avoid burning.
Top Tip
Over the years, I’ve found that a few small details make a tremendous difference with this Cheesy Baked Rigatoni with Italian Sausage Recipe—not just flavor, but texture and how everything comes together.
- Don’t Overcook Pasta: Leaving rigatoni slightly undercooked before baking prevents mushiness and keeps that satisfying bite.
- Remove Excess Grease: Skimming fat after cooking sausage keeps the sauce rich but not oily.
- Use Freshly Shredded Cheese: Pre-shredded cheese often contains anti-clumping agents which can prevent smooth melting.
- Let It Rest: After baking, allow the dish to rest 5–10 minutes before serving so the sauce thickens and slices hold nicely.
How to Serve Cheesy Baked Rigatoni with Italian Sausage Recipe
Garnishes
Fresh parsley sprinkled on top adds a vibrant pop of color and a little herbaceous brightness that contrasts beautifully with the cheesy richness. I sometimes add a sprinkle of extra Parmesan or even a drizzle of good-quality olive oil for a glossy finish.
Side Dishes
I love pairing this baked rigatoni with a crisp Caesar salad—those crunchy croutons and tangy dressing cut through the creaminess perfectly. Garlic bread or warm breadsticks are a must-have too; they’re great for soaking up every last drop of sauce.
Creative Ways to Present
For special occasions, I like to serve the rigatoni individual-style in small ramekins topped with fresh basil leaves and a cherry tomato half. It’s charming and feels a bit fancy without extra fuss. You could also sprinkle some toasted pine nuts or fresh grated Pecorino Romano for an unexpected twist.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days. When I reheat, I like to add a splash of milk or cream to keep the pasta moist—otherwise it can dry out.
Freezing
I’ve frozen this baked rigatoni successfully both before and after baking. Just cool it completely, wrap tightly with foil and plastic wrap, and freeze for up to 3 months. Thaw overnight in the fridge, then bake uncovered at 350°F until warmed through and bubbly.
Reheating
The oven is your best friend for reheating leftovers. I pop mine in a 325°F oven for 15–20 minutes covered to warm evenly, then uncover at the end for a few minutes to revive that freshly baked cheese topping.
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