Baked Creamy Sausage Rigatoni
Description:
This baked creamy sausage rigatoni is comfort food at its finest. Hearty rigatoni pasta is tossed with a rich cream sauce, spicy Italian sausage, aromatic herbs, and plenty of cheese—then baked until bubbling and golden on top. It’s perfect for cozy dinners or feeding a hungry crowd.
Ingredients (Serves 6)
400g (14 oz) rigatoni pasta
300g (10 oz) Italian sausage, casing removed
1 small onion, finely chopped
3 cloves garlic, minced
1 tbsp olive oil
200ml (3/4 cup) heavy cream
100ml (1/3 cup) milk
100g (3.5 oz) cream cheese
1 tsp dried oregano
1/2 tsp crushed red pepper flakes (optional)
Salt & black pepper to taste
150g (1.5 cups) mozzarella cheese, shredded
50g (1/2 cup) Parmesan cheese, grated
Fresh parsley, chopped (for garnish)
Time Required
Prep Time: 15 minutes
Cook Time: 25 minutes
Bake Time: 20 minutes
Total Time: ~1 hour
Instructions
Cook the Pasta
Bring a large pot of salted water to a boil. Cook rigatoni until al dente (about 2 minutes less than package directions). Drain and set aside.
Cook the Sausage
In a large skillet, heat olive oil over medium heat. Add sausage and cook, breaking it up with a spoon, until browned (about 5–7 minutes). Remove excess fat if needed.
Make the Sauce
Add onion to the skillet and cook until softened (3 minutes), then add garlic and cook for 30 seconds. Stir in cream, milk, cream cheese, oregano, red pepper flakes, salt, and black pepper. Simmer for 5 minutes until creamy and slightly thickened.
Combine Pasta & Sauce
Preheat oven to 180°C (350°F). In a large bowl, toss the cooked rigatoni with the creamy sausage sauce. Mix in half of the mozzarella and Parmesan.
Bake
Transfer to a greased baking dish. Sprinkle the remaining mozzarella and Parmesan on top. Bake for 20 minutes or until golden and bubbly.
Garnish and Serve
Let it rest for 5 minutes. Garnish with fresh parsley and serve warm. Nutritional Information (per serving, approx.)
Calories: 570
Protein: 25g
Carbohydrates: 45g
Fat: 32g
Saturated Fat: 15g
Fiber: 3g
Sugar: 4g
Sodium: 780mg
AQs
Q: Can I make this ahead of time?
A: Yes! Assemble the dish, cover, and refrigerate up to 24 hours. Add 10 extra minutes to baking time if cold.
Q: Can I freeze it?
A: Absolutely. Freeze baked or unbaked, tightly wrapped, for up to 2 months. Thaw in fridge overnight before baking or reheating.
Q: What sausage works best?
A: Use spicy or sweet Italian sausage. Turkey sausage also works for a lighter version.
Q: Can I use a different pasta?
A: Yes—penne, ziti, or fusilli are good substitutes.
Q: How can I make it healthier?
A: Use turkey sausage, low-fat cream cheese, and whole-wheat pasta. Add spinach or steamed broccoli for extra veg.