Baked Rigatoni
Hearty baked rigatoni with Italian sausage marinara and a triple-cheese top—Italian-American pasta al forno for weeknights and potlucks. Bake until the edges crisp and the center hits a safe 165°F steam.
đź›’Ingredients
- 1 pound rigatoni
- 1 pound Italian sausage, casings removed
- 1 onion, diced
- 3 cloves garlic, minced
- 1 (24-ounce) jar marinara
- 1 (14.5-ounce) can diced tomatoes, drained
- 1 teaspoon Italian seasoning
- 1/2 teaspoon kosher salt
- 1/4 teaspoon red pepper flakes (optional)
- 1 cup ricotta
- 2 cups shredded mozzarella, divided
- 1/2 cup grated Parmesan
- Chopped parsley (optional)
🔧Kitchen Tools Needed
- 9x13 baking dish
- Skillet
- Pasta pot
- Instant-read thermometer
đź“ťInstructions
- 1
Preheat oven to 375°F. Cook rigatoni 2 minutes less than package directions; drain.
- 2
Brown sausage with onion until sausage reaches 160°F, 7–9 minutes. Drain fat. Add garlic 30 seconds. Stir in marinara, diced tomatoes, Italian seasoning, salt, and red pepper flakes. Simmer 5 minutes.
- 3
Toss pasta with sauce and ricotta until coated. Spread in a greased 9Ă—13-inch dish. Top with mozzarella and Parmesan.
- 4
Bake uncovered 20–25 minutes until browned and bubbling; center should reach 165°F.
- 5
Rest 8 minutes; garnish with parsley. Refrigerate within 2 hours up to 4 days; reheat to 165°F.
🥗Nutrition Information
⚡Calories per serving: 550
🏷️Recipe Tags
âť“Frequently Asked Questions
Mild or hot sausage?
Either—hot sausage adds built-in heat; mild is kid-friendlier.
No ricotta?
Skip or swap dollops of cottage cheese blended smooth.
Make ahead?
Assemble and refrigerate 24 hours; bake from cold with +10 minutes.
Vegetarian?
Use plant-based sausage or sautéed mushrooms and lentils.
Food safety?
Cook sausage to 160°F; bake casserole to 165°F center.
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