Baked Rigatoni with Sausage
eatoplan
November 14, 2024
This Baked Rigatoni with Sausage is a hearty, crowd-pleasing dish layered with bold Italian flavors and comforting textures. It starts with rigatoni cooked just shy of al dente and browned sausage that’s nestled into a rich, garlicky tomato-basil sauce. The pasta and sausage soak up all that goodness as they bake together.
Melted mozzarella and a generous sprinkle of Parmigiano-Reggiano create a bubbly, golden crust on top, while a drizzle of olive oil adds a touch of richness. Whether you’re serving a family dinner or prepping for a cozy weekend meal, this baked pasta delivers warmth, comfort, and serious flavor in every bite.
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Ingredients:
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| 1Leaves from 1 bunch basil | |
| 6servings pepper black, freshly ground | |
| 28ounces canned tomatoes whole, peeled, canned | |
| 1pound mozzarella fresh | |
| 3 garlic cloves chopped | |
| 0.75pound sausage italian | |
| 6servings kosher salt | |
| 1tablespoon olive oil extra-virgin | |
| 1large onion chopped | |
| 1cup parmigiano-reggiano freshly grated | |
| 1pound rigatoni |
Directions
1.
Prep the Pasta and Sausage
1. Bring a large pot of salted water to a boil for the pasta. | 2. In a large skillet over medium-high heat, heat 1 tablespoon of olive oil. Add the sausage and sauté for 3–4 minutes, just until browned (it will finish cooking in the oven). Drain the sausage and transfer it to a 9x13-inch baking dish.
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2.
Make the Sauce
1. In the same skillet, add the remaining tablespoon of olive oil. Sauté the onion and garlic until translucent, about 3–4 minutes. | 2. Meanwhile, crush the tomatoes with your hands in a bowl, then add them (with juices) to the skillet with the basil. Simmer until slightly thickened, about 15 minutes.
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3.
Cook the Pasta
Add the rigatoni to the boiling water and cook for 6–7 minutes, so it’s slightly firm (it will finish cooking in the oven). Reserve 1/2 cup of pasta water, then drain the rigatoni.
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4.
Assemble and Bake
1. Preheat the oven to 450°F (230°C). | 2. Add the tomato sauce, rigatoni, and reserved pasta water to the baking dish with the sausage. Tear half of the mozzarella over the mixture, season with salt and pepper, and gently stir to combine. | 3. Sprinkle with Parmigiano and drizzle with a little olive oil. Bake for 15 minutes.
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5.
Finish with Cheese
After 15 minutes, spread the remaining mozzarella in an even layer on top. Continue baking for another 10 minutes, until the cheese is golden and bubbly.
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