Baked Creamy Sausage Rigatoni
Description:
This dish combines tender rigatoni pasta, savory sausage, a creamy tomato sauce, and melty cheese, all baked to perfection. It’s a hearty, crowd-pleasing meal ideal for family dinners or casual gatherings.
Time Required
Prep Time: 15 minutes
Cook Time: 30 minutes
Baking Time: 20 minutes
Total Time: 1 hour 5 minutes
Ingredients (Serves 6)
300g (10.5 oz) rigatoni pasta
300g (10.5 oz) Italian sausage, casings removed
1 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 tsp Italian seasoning
½ tsp chili flakes (optional, for heat)
400g (14 oz) canned crushed tomatoes
2 tbsp tomato paste
120ml (½ cup) heavy cream
100g (1 cup) shredded mozzarella cheese
50g (½ cup) grated Parmesan cheese
Salt and pepper, to taste
Fresh basil or parsley, for garnish
Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil.
Cook rigatoni until al dente (about 10–11 minutes). Drain and set aside.
Step 2: Prepare the Sausage Sauce
In a large skillet, heat olive oil over medium heat.
Add sausage and break it up with a spoon. Cook until browned (5–6 minutes).
Add chopped onion and cook until soft (3 minutes), then add garlic and cook for 1 minute.
Stir in Italian seasoning, chili flakes, crushed tomatoes, and tomato paste.
Simmer for 8–10 minutes, then stir in the cream. Season with salt and pepper.
Step 3: Combine and Assemble
Preheat oven to 190°C (375°F).
In a large mixing bowl, combine cooked rigatoni with the sausage sauce.
Stir in half the mozzarella and Parmesan.
Transfer to a greased baking dish (9×13 inch).
Top with remaining cheese.
Step 4: Bake
Bake uncovered for 20 minutes, or until the top is golden and bubbling.
Let sit for 5 minutes before serving.
Garnish with fresh basil or parsley.
Serving Suggestions
Serve with a green salad or garlic bread.
Great with roasted vegetables on the side.
Nutritional Information (Per Serving – Approximate)
Nutrient Amount
Calories 560 kcal
Protein 24 g
Carbohydrates 45 g
Fat 31 g
Saturated Fat 13 g
Fiber 4 g
Sugar 7 g
Sodium 890 mg
Note: Nutritional values may vary based on sausage type and cheese used.
Frequently Asked Questions
Q: Can I use a different type of pasta?
A: Yes! Penne, ziti, or fusilli all work well in place of rigatoni.
Q: Is it okay to use chicken or turkey sausage?
A: Absolutely. Leaner sausages will reduce fat content while keeping flavor.
Q: Can I make it ahead of time?
A: Yes! Assemble and refrigerate for up to 24 hours. Add 5–10 minutes to the baking time if chilled.
Q: Can this be made vegetarian?
A: Yes – substitute sausage with plant-based sausage or sautéed mushrooms and lentils for texture.
Q: Can I freeze it?
A: Yes, it freezes well. Bake, cool completely, cover tightly, and freeze for up t
o 2 months.