Baked Rigatoni

4.91 from 10 votes

Make dinnertime easy with this baked rigatoni and sausage dish. This baked rigatoni recipe is rich, cheesy, and perfect make-ahead dinners.

Prep Time10

Cook Time20

Total Time30

Course: Entree

Cuisine: Italian, American

Servings: servings

Calories: 547kcal

16 ounces rigatoni pasta
16 ounces Italian sausage
3 cups marinara sauce homemade San Marzano Sauce Marinara or a 26-ounce jar spaghetti sauce.
8 slices mozzarella cheese or 8 ounces fresh mozzarella, cut into 8 slices.
4 ounces grated parmesan cheese use real Parm, not the kind in the green plastic canister.

Fill a stockpot with about 6 quarts of water, for the pasta. Heat on high until boiling.
In a skillet, brown the sausage. Drain off visible fat. Preheat oven to 350°.
Add pasta to boiling, salted water and cook according to directions. Drain.
Mix the pasta and sausage together in the baking dish. Pour over the pasta sauce. Spread mozzarella throughout the casserole. Sprinkle with parmesan cheese. See notes below to serve this without baking.
Bake at 350° for 20 minutes, until the top is bubbly and golden. Garnish with parmesan cheese and fresh basil.

In a hurry? Make this rigatoni pasta recipe no bake! After cooking the pasta, just mix in the other ingredients. Stir well, allowing the cheeses to melt. Then serve.
Shred the cheeses yourself.
For the best flavor and meltability, we recommend that you use blocks of cheese - it only takes a couple of minutes to grate/shred it yourself. Packages of shredded cheese include an anti-caking agent that can affect how well the cheese melts.

Recipe Variations:

Ground beef and mushroom baked rigatoni: Swap out the sausage for ground beef sautéed with chopped onions and sliced mushrooms in olive oil. This hearty version brings out deep, savory flavors and pairs perfectly with a rich tomato sauce. Be sure to season with kosher salt and black pepper to taste, then stir into your pasta mixture and bake until bubbling.
Spinach and ricotta layered rigatoni: Turn your classic casserole into a lasagna-style layer bake by alternating your rigatoni with a creamy blend of ricotta cheese, sautéed spinach, and carrots. Use extra virgin olive oil for sautéing to add a subtle fruity flavor. Finish with a sprinkle of mozzarella and bake until golden on top.
Ground turkey and veggie rigatoni bake: For a lighter option, brown ground turkey over medium heat with onions, diced zucchini, and carrots. Add a jar of your favorite tomato sauce and toss with the cooked rigatoni. Top with cheese and bake as usual for a wholesome twist on the original.

Storing Instructions:

Baked rigatoni with sausage can be refrigerated for up to 3 days.
To reheat, put it right back in the oven at 350°F. Cook until the casserole warms through and the cheese is bubbling on the surface.

Make-Ahead Instructions:

Go ahead and prep everything as per recipe instructions but don’t bake it. Instead, cover and freeze. It will keep for a few months! It’s best to thaw the dish before baking, but you don’t have to… Just keep in mind that it will need extra baking time to warm all the way through.