There’s something irresistibly comforting about a dish of Baked Rigatoni with sausagee. Picture this: tubular pasta, perfectly al dente, nestled in a warm embrace of rich marinara sauce and gooey cheese, bubbling away in the oven. The aroma wafts through your kitchen, making it impossible to resist sneaking a taste before it even hits the table. This dish is more than just food; it’s a hug on a plate that whispers sweet nothings of nostalgia and joy.
I remember the first time I tackled this delightful recipe; my family was all gathered for Sunday dinner, and I decided to impress them with my culinary skills. Little did I know, this simple yet flavorful Baked Rigatoni with sausagee would quickly become the star of our family gatherings! It’s perfect for those chilly evenings when you crave warmth, comfort, and a little bit of cheesy goodness.
Why You'll Love This Recipe
- Baked Rigatoni with sausagee is incredibly easy to prepare, perfect for busy weeknights or cozy weekends
- The flavor profile is a delightful dance of savory sausagee and creamy cheese that will leave you craving more
- It’s visually appealing with its golden-brown cheese crust and vibrant sauce that will impress any guest
- Plus, it’s versatile enough to customize with your favorite vegetables or spices!
Every time I serve Baked Rigatoni with sausagee, my friends’ faces light up like it’s Christmas morning—it’s always a hit!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Rigatoni Pasta: Choose hearty rigatoni for perfect sauce hold; cook until just al dente for best results.
- Italian sausagee: Use spicy or sweet sausagee based on your heat preference; ground works best for even distribution.
- Marinara Sauce: Opt for high-quality store-bought or homemade sauce; it makes all the difference in flavor.
- Ricotta Cheese: Creamy ricotta adds richness and creaminess; look for whole milk varieties for extra flavor.
- Shredded Mozzarella Cheese: Fresh mozzarella melts beautifully and creates a lovely golden crust; don’t skimp here!
- Parmesan Cheese: Grated Parmesan brings depth and nuttiness; fresh is always better than pre-grated.
- Fresh Basil: Brighten up the dish with fresh basil leaves; they add a pop of color and freshness.
- Olive Oil: A splash of good quality olive oil enhances flavors; use it to sauté the sausagee.
- Garlic: Fresh garlic infuses the dish with aromatic warmth; don’t be shy—it makes everything better.
- Salt & Pepper: Essential seasonings to elevate all the flavors in your dish; season to taste!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Prepare Your Oven and Pasta: Preheat your oven to 375°F (190°C). While that’s heating up, bring a large pot of salted water to boil. Cook the rigatoni until just al dente—about 8 minutes should do it since they’ll finish cooking in the oven.
Sauté the sausagee and Aromatics: In a large skillet over medium heat, drizzle some olive oil and add your Italian sausagee. Break it apart as it cooks until browned and crumbly. Toss in minced garlic toward the end so it becomes fragrant but doesn’t burn—nobody likes bitter garlic.
Add Marinara Magic!: Once your sausagee is cooked through, pour in that luscious marinara sauce. Stir well to combine all those savory bits into the sauce. Let it simmer gently while you prepare your cheesy goodness.
Create Your Cheesy Mixture: In a mixing bowl, combine ricotta cheese with half of your shredded mozzarella and Parmesan cheese. Season with salt and pepper—the mixture should be creamy and delightful!
Assemble Your Masterpiece!: In a large baking dish, layer half of the cooked rigatoni at the bottom. Spoon half of the sausagee marinara mixture over it followed by dollops of ricotta mix. Repeat layers until everything is used up! Top with remaining mozzarella for that glorious bubbly crust.
Bake Until Golden Brown!: Cover your baking dish with foil (to prevent sticking) and bake for 25 minutes. Remove foil during the last 10 minutes so that glorious cheese can brown beautifully—the moment you’ve been waiting for!
Enjoy every cheesy bite while basking in compliments from loved ones. You’ve officially become an Italian cuisine superstar!
You Must Know
- This baked rigatoni with sausagee is a comforting classic that combines rich flavors and textures
- The cheesy, saucy goodness envelops each pasta piece, creating a delightful experience
- This dish not only warms your belly but also fills your home with an irresistible aroma
Perfecting the Cooking Process
To achieve optimal results, cook the sausagee first, then boil the rigatoni while preparing the sauce. Layer the ingredients in a baking dish for even flavor distribution.
Add Your Touch
Feel free to customize this dish by adding vegetables like spinach or bell peppers. You can also substitute the sausagee for ground turkey or chicken for a lighter option.
Storing & Reheating
Store any leftovers in an airtight container in the fridge for up to four days. When reheating, cover with foil and bake at 350°F until warmed through to maintain moisture.
Chef's Helpful Tips
- To elevate your baked rigatoni, make sure to season your sauce well; it makes all the difference in flavor
- Use freshly grated cheese for a creamier texture and avoid clumping
- Lastly, let it rest after baking; it helps with slicing and serving
Cooking this baked rigatoni with sausagee reminds me of family gatherings where everyone would compete for seconds. The laughter and chatter made every bite taste even better.
FAQ
Can I use gluten-free pasta for baked rigatoni?
Absolutely! Gluten-free varieties work well without compromising on taste or texture.
What type of cheese is best for this recipe?
A blend of mozzarella and parmesan creates a deliciously gooey and flavorful topping.
How long does baked rigatoni last in the fridge?
It lasts up to four days when stored properly in an airtight container.
Baked Rigatoni with Sausage
- Total Time: 55 minutes
- Yield: Serves 6
Description
Baked Rigatoni with Sausage is the ultimate comfort food, featuring tender rigatoni pasta enveloped in a savory marinara sauce and topped with gooey melted cheese. This dish is perfect for family gatherings, cozy nights in, or any occasion that calls for a hearty meal. With its rich flavors and inviting aromas, it’s no wonder this recipe has become a beloved staple in many homes. Gather your loved ones around the table and enjoy every cheesy bite of this delightful pasta dish.
Ingredients
- 12 oz rigatoni pasta
- 1 lb Italian sausage (spicy or sweet)
- 4 cups marinara sauce
- 15 oz ricotta cheese
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ¼ cup fresh basil leaves
- 2 tbsp olive oil
- 3 cloves garlic (minced)
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C) and bring a large pot of salted water to boil. Cook the rigatoni for about 8 minutes until just al dente.
- In a skillet over medium heat, add olive oil and cook Italian sausage until browned. Add minced garlic towards the end.
- Pour in marinara sauce, mixing well. Let it simmer.
- In a bowl, combine ricotta cheese with half of the mozzarella and Parmesan; season with salt and pepper.
- In a baking dish, layer half of the cooked rigatoni, followed by half of the sausage mixture and dollops of the ricotta mixture. Repeat layers and top with remaining mozzarella.
- Cover with foil and bake for 25 minutes, removing foil during the last 10 minutes for browning.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 450
- Sugar: 8g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg
Keywords: Customize by adding vegetables like spinach or bell peppers. Substitute sausage with ground turkey or chicken for a lighter option. Store leftovers in an airtight container in the fridge for up to four days.
