Description
This rich and hearty Baked Rigatoni recipe features al dente rigatoni coated in a creamy tomato sauce infused with Italian sausage, bell peppers, garlic, and aromatic herbs, topped with melted mozzarella and Parmesan cheese, and baked to golden perfection. Perfect for a cozy family dinner.
Ingredients
Scale
Pasta
- 1 lb. rigatoni (Barilla brand recommended)
Cheeses
- 1 1/4 cups freshly shredded mozzarella cheese
- 1/2 cup freshly grated Parmesan cheese
Meat and Vegetables
- 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
Other Ingredients
- 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)
Instructions
- Preheat oven: Preheat the oven to 350 degrees Fahrenheit to prepare for baking the rigatoni dish.
- Cook pasta: Cook rigatoni in salted boiling water according to package directions until 1 minute shy of al dente, then strain and rinse with cold water to stop cooking. This prevents overcooking during baking.
- Cook sausage and vegetables: Heat olive oil in a large Dutch oven over medium-high heat. Add chopped onions and cook for 3 minutes until softened. Add Italian sausage and cook until nearly done. Then add chopped bell peppers, minced garlic, and optional red chili flakes; cook for an additional 2 to 3 minutes until onions are fully softened. Drain any excess grease.
- Make sauce: Stir in crushed tomatoes, tomato sauce, chicken bouillon, sugar, bay leaf, and all dried seasonings (basil, parsley, oregano, thyme, salt, and pepper). Cover partially and gently simmer for 8 minutes, stirring occasionally. Remove and discard the bay leaf after simmering.
- Add cream and combine pasta: Stir in the heavy cream into the sauce, then add the cooked rigatoni. Mix thoroughly so the pasta is evenly coated with the creamy tomato sauce. Taste and adjust salt, pepper, or chili flakes as desired.
- Assemble and bake: Transfer the pasta mixture into a lightly greased 9x13 inch baking dish. Sprinkle the top evenly with grated Parmesan and shredded mozzarella cheese. Cover the dish with foil and bake at 350 degrees Fahrenheit for 30 minutes until the cheese melts.
- Finish baking: Remove the foil and bake for a few additional minutes if you want toasted, bubbly cheese on top. Garnish with chopped fresh parsley if desired before serving.
Notes
- Use turkey sausage or other sausage alternatives for a lighter option.
- You can substitute 1 ½ teaspoons onion powder if fresh onion is unavailable.
- Make ahead by preparing the sauce and pasta, then assemble and bake when ready.
- Freezer-friendly: Assemble in a baking dish, cover tightly, freeze, then thaw and bake when needed.
- Serve with Caesar salad and garlic bread or breadsticks for a complete cozy meal.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 90 mg
