Name: Baked Rigatoni with Sausage and Cream Recipe
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Cuisine: Italian
Ingredients: 1 lb. rigatoni (Barilla brand recommended); 1 1/4 cups freshly shredded mozzarella cheese; 1/2 cup freshly grated Parmesan cheese; 1 pound hot Italian sausage, casings removed; 1 small onion, chopped (or 1 ½ tsp onion powder); 2 orange or yellow bell peppers, chopped (one of each); 6-8 cloves garlic, minced; 1 tablespoon olive oil; Pinch to 1/4 teaspoon red chili pepper flakes (optional for heat); 1 28 oz. can crushed tomatoes in puree (no salt/seasonings added); 1 15 oz. can tomato sauce; 2 teaspoons chicken bouillon (base, crushed cubes or granulated); 1 teaspoon sugar (more or less to taste); 1 bay leaf; 1 tablespoon dried basil; 1 tablespoon dried parsley (may substitute 3 tablespoons fresh); 1 teaspoon dried oregano; 1/2 teaspoon dried thyme; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 3/4 cup heavy cream; Fresh parsley for garnish (optional)

There’s something seriously comforting about this Baked Rigatoni with Sausage and Cream Recipe—it’s like a warm hug on a plate. The creamy tomato sauce combined with spicy sausage and gooey cheese makes it perfect for sharing with family or friends on any night you want a little extra cozy in your life.

The image shows a close-up of a white oval dish filled with rigatoni pasta layered with thick red tomato sauce mixed with small pieces of browned meat. The pasta is covered with melted mozzarella cheese, which is creamy white and slightly browned in some spots. The dish is garnished with fresh green parsley sprinkled on top. A golden spoon is partially visible in the background, resting inside the dish on a white marbled surface. The pasta looks baked, with some edges slightly crisped and browned. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Baked Rigatoni with Sausage and Cream Recipe
Top Tip
How to Serve Baked Rigatoni with Sausage and Cream Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Baked Rigatoni with Sausage and Cream Recipe

Why You'll Love This Recipe

I honestly can’t think of a more satisfying baked pasta dish that’s both indulgent and easy to make. Every time I pull this from the oven, the smell fills the kitchen, and I get excited to dive in. Plus, it’s ridiculously customizable, which keeps it fresh every time I make it.

Creamy + Spicy Fusion: The rich cream perfectly balances the heat from the sausage and chili flakes, creating layers of flavor that keep you coming back for more.
No Fuss, Big Reward: With simple ingredients and straightforward steps, you’ll impress everyone without stress.
Customizable Comfort: You can swap veggies, adjust spice, or choose turkey sausage if you prefer a lighter touch.
Family and Freezer Friendly: Make ahead and freeze with ease—perfect for quick dinners or feeding a crowd.

Ingredients & Why They Work

Each ingredient in this Baked Rigatoni with Sausage and Cream Recipe plays a star role to create a harmonious dish. From the sturdy rigatoni that holds sauce beautifully to the aromatic herbs, every bite bursts with purpose and flavor. When shopping, picking quality sausage and fresh cheese will really elevate the final result.

Flat lay of uncooked rigatoni pasta arranged neatly, a mound of freshly shredded mozzarella cheese, a small pile of finely grated Parmesan cheese, a few sprigs of fresh parsley, a small white ceramic bowl with golden olive oil, raw Italian sausage meat shaped loosely, a small peeled and chopped yellow onion, chopped orange and yellow bell peppers side by side, several cloves of whole garlic, a pinch of dried red chili pepper flakes in a tiny white bowl, a small white bowl filled with crushed tomatoes puree, another small white bowl with smooth tomato sauce, a white bowl holding fine granulated chicken bouillon powder, an elegant bay leaf placed flat, small piles of dried basil, dried parsley, dried oregano, and dried thyme arranged separately, a small white bowl with granulated white sugar, a small white bowl containing heavy cream – all ingredients fresh and natural, no packaging or utensils, perfectly symmetrical and balanced layout, white ceramic bowls, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Rigatoni: Its ridged, tube shape is perfect for catching creamy sauce, making every bite deliciously saucy.
Mozzarella Cheese: Freshly shredded gives a gooey, melty texture that’s irresistibly stringy when warm.
Parmesan Cheese: Adds a sharp, nutty flavor that cuts through the creaminess for balance.
Olive Oil: Provides richness to sauté veggies and sausage without overpowering.
Hot Italian Sausage: I prefer casings removed for even cooking; it adds wonderful spice and savoriness.
Onion: Adds natural sweetness and depth; finely chopped for faster cooking or onion powder as a handy substitute.
Bell Peppers: I like using both orange and yellow for color and mild sweetness that complements the spice.
Garlic: Minced to infuse the sauce with that signature aromatic kick.
Red Chili Pepper Flakes: Optional, but I always add a pinch to amp up the heat slightly.
Crushed Tomatoes & Tomato Sauce: Base of the sauce — I look for no salt or seasoning added so I control flavor perfectly.
Chicken Bouillon: Just a bit adds umami depth without complexity.
Sugar: Balances the acidity of tomatoes for a smooth, mellow flavor.
Bay Leaf & Herbs (Basil, Parsley, Oregano, Thyme): Classic Italian herbs combined create a fragrant, layered sauce that feels authentic.
Salt & Pepper: Essential seasoning to bring everything together.
Heavy Cream: The star of the show — it turns the tomato sauce to a luscious pink sauce that coats the pasta beautifully.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to swap out the hot Italian sausage for sweet turkey sausage sometimes when I want something lighter, and honestly, it still tastes amazing. Also, toss in some mushrooms or spinach if you're craving extra veggies—this recipe is flexible and can be tailored to what’s in your fridge.

Variation: Tried using mild sweet sausage and adding a handful of fresh spinach at the end — it’s a great way to sneak in greens without losing that creamy, comforting vibe.

Step-by-Step: How I Make Baked Rigatoni with Sausage and Cream Recipe

A white plate with a braided edge holds a serving of baked pasta with two main visible layers; the bottom layer is tubular pasta mixed with a chunky red tomato and meat sauce with small pieces of vegetables, and the top layer is melted white cheese spread unevenly, sprinkled with small green parsley bits and cracked black pepper. Bright green basil leaves are scattered on top and around the pasta, adding fresh color contrast. To the side of the plate rests a gold-colored fork, and the setting is on a white marbled surface with a beige cloth in the background. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Cook the Rigatoni Just Right

I always cook the rigatoni until it’s just shy of al dente—about a minute less than the package says—because it’ll finish cooking in the oven. Overcooking this pasta messes with the final texture, making it mushy. Once cooked, I rinse it with cold water to stop further cooking and set it aside.

Step 2: Build Your Flavors Starting with Sausage and Veggies

In a large Dutch oven, I heat olive oil over medium-high and add onions first, cooking until soft and translucent—about 3 minutes. Dropping in the sausage next, I break it up and cook until it's nearly done, then add chopped bell peppers, minced garlic, and red pepper flakes if using. This combo smells heavenly after just a few minutes.

Step 3: Craft the Sauce

Pour in the crushed tomatoes, tomato sauce, chicken bouillon, sugar, bay leaf, and dried herbs. I cover the pot with the lid slightly ajar to let it simmer gently for 8 minutes, stirring occasionally. This step is where everything melds into that rich, fragrant sauce you’ll want to dive into.

Step 4: Add Cream and Pasta

Once the sauce is ready, I discard the bay leaf and stir in the heavy cream for that luxuriously smooth texture. Then comes the rigatoni, tossed well to make sure every piece is coated in the sauce. I taste to adjust seasoning here—adding more salt, pepper, or chili flakes if needed.

Step 5: Bake to Perfection

I transfer everything to a lightly greased 9x13 baking dish, then sprinkle the shredded mozzarella and grated Parmesan on top. Covering the dish with foil, it bakes at 350°F for 30 minutes until the cheese is melted and bubbly. For a golden, toasty top, I remove the foil and bake for an additional 5 minutes or until desired crispness.

Top Tip

Over the years, I learned some key tricks to make this dish shine every time. With a few small details, you can elevate your Baked Rigatoni with Sausage and Cream Recipe from good to unforgettable.

Drain Excess Sausage Grease: Removing extra fat after cooking sausage keeps the sauce from getting too oily but keep a little—it adds flavor.
Don’t Skip Rinsing Pasta: This stops the cooking process immediately and prevents sticky clumps in the casserole.
Simmer Sauce Lightly: Too aggressive a simmer can make the sauce bitter; gentle heat brings out the best flavors.
Use Fresh Cheese: Pre-shredded cheese often contains anti-caking agents that affect melt quality, so freshly shredding mozzarella and grating Parmesan really makes a difference.

How to Serve Baked Rigatoni with Sausage and Cream Recipe

Garnishes

I love sprinkling fresh chopped parsley over the top just before serving—not only does it brighten the look, but it adds a refreshing pop that balances the richness nicely. Sometimes, I add a little extra cracked black pepper for that just-ground freshness.

Side Dishes

On the side, I usually serve a crisp Caesar salad and some garlic bread or soft, warm breadsticks. The salad’s tangy crunch pairs perfectly with the creamy baked rigatoni, and the bread is perfect for soaking up the extra sauce.

Creative Ways to Present

For gatherings, I’ve tried baking individual portions in small ramekins topped with extra cheese and fresh herbs for a charming personal touch. It also makes plating easier and feels a bit fancy without extra effort.

Make Ahead and Storage

Storing Leftovers

After enjoying the first meal, I store leftovers in an airtight container in the fridge. It keeps well for up to 3 days. When you reheat, you’ll want to add a splash of cream or milk and toss gently to bring back that luscious creaminess.

Freezing

This recipe freezes beautifully—once baked and cooled, I portion it into freezer-safe containers, topping with foil or plastic wrap. When I’m ready, I thaw it overnight in the fridge and reheat slowly in the oven to preserve texture and flavor.

Reheating

For reheating, I prefer the oven at 325°F covered with foil until warmed through, then uncover to re-melt and slightly brown the cheese. Microwaving works in a pinch but can dry it out or make the sauce separate. Adding a little cream while reheating helps maintain the silky sauce.

Frequently Asked Questions:

Can I use different pasta shapes for this baked rigatoni recipe?

Absolutely! While rigatoni is ideal because its tubes trap the creamy sauce beautifully, other tubular or ridged pastas like penne or ziti also work well in this recipe.

Is it okay to substitute turkey sausage for Italian sausage?

Definitely! Using turkey sausage is a lighter option and still delivers great flavor. For the best texture, choose a sausage that’s nicely seasoned and cook it thoroughly before adding to the sauce.

Can I prepare this Baked Rigatoni with Sausage and Cream Recipe ahead of time?

Yes, you can assemble the dish up to the baking step and refrigerate it for a few hours or overnight. Just make sure to bring it to room temperature before baking, and you might need to add a few extra minutes to the bake time.

What’s the best way to prevent the pasta from becoming mushy when baking?

Cooking the rigatoni just shy of al dente before baking is key to avoiding mushiness. Also, rinsing pasta after boiling stops the cooking process and prevents sticking, maintaining a perfect bite in the finished dish.

Final Thoughts

Making this Baked Rigatoni with Sausage and Cream Recipe always feels like treating myself and those I love to something special. It’s that kind of dish that fills the kitchen with incredible smells, and the first bite just makes you smile. Give it a try—once you do, it might just become your new go-to for cozy dinners and celebrations alike.