Baked Rigatoni and Sausage

This hearty Baked Rigatoni with Sausage is a comforting, cheesy pasta bake loaded with Italian sausage, marinara, and melty mozzarella—perfect for family dinners or make-ahead meals.

Course dinner, Main Course

Cuisine Italian

Keyword baked, casserole, pasta, sausage

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 732kcal

Ingredients

1 pound rigatoni pasta
1 pound Italian sausage mild or spicy
1 medium onion diced
3 cloves garlic minced
24 oz marinara sauce
14.5 oz diced tomatoes drained (1 can)
1 teaspoon dried Italian seasoning
½ teaspoon crushed red pepper flakes optional
2 cups mozzarella cheese shredded
½ cup Parmesan cheese grated

US Customary - Metric

Instructions

Preheat the oven to 375°F (190°C).
Cook the rigatoni in a large pot according to package instructions. Drain, add the noodles back to the empty pot, and set aside.
Cook the sausage in a large skillet over medium heat until browned, breaking it up with a spatula.
Add the onion and garlic, cooking until softened, about 3-4 minutes.
Pour in the marinara sauce, and diced tomatoes and sprinkle in the Italian seasoning, and crushed red pepper flakes. Bring to a simmer for 5-7 minutes.
Carefully transfer this sauce mixture to the pot with the cooked noodles. Stir well to coat the noodles evenly.
Transfer the pasta mixture to a greased 9x13-inch baking dish.
Add the mozzarella and Parmesan cheese evenly over the top of the noodles.
Cover with foil and bake for 20 minutes.
Remove the foil, and bake for 10-15 minutes more. The cheese should be melted and bubbling.
Let rest for 5-7 minutes before serving.

Nutrition