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 (recommended Barilla brand); 1 1/4 cups freshly shredded mozzarella cheese; 1/2 cup freshly grated Parmesan cheese; fresh parsley (optional for garnish); 1 tablespoon olive oil; 1 pound hot Italian sausage, casings removed; 1 small onion, chopped (may substitute 1 ½ tsp onion powder); 2 orange or yellow bell peppers, chopped (one of each recommended); 6-8 cloves garlic, minced; pinch to 1/4 teaspoon red chili pepper flakes (optional for more 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 pepper; 3/4 cup heavy cream

Baked Rigatoni with Sausage and Cream Recipe is one of those dishes that make your kitchen smell like Sunday dinner and feel like a warm hug all at once. The gooey cheese, the spicy sausage, and that creamy tomato sauce – it’s truly comforting and worth every minute spent making it.

The image shows a close-up view of a pasta bake in a white ceramic dish. The dish is filled with rigatoni pasta mixed with a rich red tomato sauce and bits of cooked ground meat evenly spread throughout. There is a layer of melted white cheese on top that is slightly browned in some spots. Fresh green parsley pieces are sprinkled over the surface for color. A gold serving spoon is scooping a portion, lifting some of the rigatoni and sauce, showing the layers of pasta, meat sauce, and melted cheese inside. The whole scene rests on a white marbled surface. 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

This Baked Rigatoni with Sausage and Cream Recipe hits all the notes for a satisfying meal that’s both impressive and easy to make. It’s a perfect blend of flavors and textures that just keeps you coming back for more.

Balanced Flavor: The creamy tomato sauce infused with garlic, herbs, and spicy sausage packs big flavor without overpowering.
Textural Delight: Tender rigatoni holds sauce beautifully, while melted mozzarella and Parmesan create the perfect cheesy crust.
Easy to Customize: Swap in turkey sausage, add veggies, or go heavier on the cheese for your own twist.
Make-Ahead Friendly: Prep in advance and bake when ready, making it great for family meals or casual entertaining.

Ingredients & Why They Work

Each ingredient in this Baked Rigatoni with Sausage and Cream Recipe plays a vital role, creating layers of flavor and richness. Here’s a little breakdown to help you pick the best components and understand why they shine together.

Flat lay of rigatoni pasta tubes, a mound of freshly shredded mozzarella cheese, a small pile of freshly grated Parmesan cheese, a few sprigs of fresh parsley, a small white ceramic bowl of golden olive oil, fresh raw hot Italian sausage meat (no casing), a small chopped yellow onion, chopped orange and yellow bell peppers, several peeled garlic cloves, a small white ceramic bowl of crushed tomatoes puree, a small white ceramic bowl of smooth tomato sauce, a single bay leaf, small white ceramic bowls holding dried basil, dried parsley, dried oregano, dried thyme, a pinch of salt, a pinch of black pepper, a small white ceramic bowl of sugar, a small white ceramic bowl of crushed chicken bouillon granules, and a small white ceramic bowl filled with heavy cream arranged symmetrically and balanced, 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 tubes are perfect for holding onto that luscious creamy sauce with sausage bits inside.
Hot Italian sausage: Adds bold, spicy depth. Removing casings lets it crumble perfectly into the sauce.
Onion & garlic: The classic aromatics that build flavor foundation.
Bell peppers: I love the sweetness and slight crunch, especially mixing yellow with orange.
Crushed tomatoes & tomato sauce: The tomato base keeps things bright and tangy.
Herbs & spices: Basil, oregano, thyme, and bay leaf give it that irresistible Italian vibe.
Heavy cream: Swirls in to mellow the tomatoes and create that dreamy pink sauce.
Mozzarella & Parmesan: The cheese duo that melts beautifully and adds savory, nutty notes.
Olive oil: For sautéing and a rich mouthfeel.
Chicken bouillon & sugar: Fine-tune flavor balance by boosting savory and cutting acidity.
Red chili flakes (optional): A little extra heat for those who like a kick.

📝

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

This recipe practically begs for personalization. I’ve often swapped out hot Italian sausage for sweet or turkey sausage when feeding a crowd with varying spice preferences.

Vegetarian Variation: Try spicy Italian veggie crumbles or mushrooms instead of sausage – just add more herbs to boost flavor.
Extra Veggies: Spinach or zucchini diced finely blends well in the sauce without overpowering.
Cheese Boost: Once, I layered extra Mozzarella on top for a triple cheese crust that was pure indulgence.
Spice Level: Adjust the red pepper flakes to your comfort – I usually lean into a bit more heat to balance the cream.

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

This dish is a white round plate filled with one main layer of rigatoni pasta coated in thick bright red tomato sauce mixed with small pieces of browned meat. On top, there is a layer of melted creamy white cheese spread unevenly over the pasta. Fresh green basil leaves are scattered over the dish along with small sprinkles of chopped herbs and ground black pepper. The plate is placed on a white marbled surface with a gold fork resting on the edge. The photo taken with an iphone --ar 2:3 --v 7

Step 1: Cook the Rigatoni Just Right

Start by boiling the rigatoni in salted water until it’s just shy of al dente — about a minute before package instructions say. This way, it won't get mushy after baking. When you drain, rinse it briefly with cold water to stop the cooking. Trust me, this little trick prevents overcooked, gluey pasta later!

Step 2: Sauté the Sausage and Veggies

Heat olive oil in a big heavy-bottom pot over medium-high heat. Toss in the chopped onion and cook for about 3 minutes until soft. Then add the sausage (casings removed so it crumbles) and cook until it's nearly done. Next, stir in the chopped bell peppers, garlic, and red chili flakes for heat. Cook a few more minutes until the onions are nicely softened. Don’t forget to drain excess grease if there’s too much — we want that sauce to shine, not swim in oil.

Step 3: Create the Creamy, Flavorful Sauce

Now pour in the crushed tomatoes and tomato sauce. Add chicken bouillon, sugar (to tame acidity), bay leaf, and your dried herbs. Stir everything, then cover loosely and simmer gently for 8 minutes, stirring now and then. This simmer helps all the flavors marry perfectly. Afterward, fish out the bay leaf – nobody likes biting into that!

Step 4: Bring It All Together with Heavy Cream & Pasta

Stir the heavy cream into the sauce – this is the magic that softens the tomato tang and adds rich silkiness. Toss in the rigatoni, making sure every piece is coated with that gorgeous sauce. Taste and add salt, pepper, or red pepper flakes if it needs a little boost.

Step 5: Assembly and Baking Perfection

Transfer the saucy rigatoni to a greased 9x13 baking dish. Sprinkle your freshly grated Parmesan and shredded mozzarella evenly on top—freshly shredded cheese melts so much better, believe me. Cover with foil and bake in a preheated 350°F oven for 30 minutes until the cheese is melted and bubbly. If you want a golden, slightly crispy cheese top like I do, remove the foil and bake 5 more minutes.

Top Tip

From my many times making this Baked Rigatoni with Sausage and Cream Recipe, I’ve found these tips really help nail the perfect dish every time.

Don’t Overcook Pasta: Al dente pasta is your best friend to keep the bake from turning mushy.
Fresh Cheese Rocks: Skip pre-shredded cheese for a smoother melt and less clumping.
Drain Excess Grease: Especially with sausage, too much fat can weigh down the sauce and make it greasy.
Simmer Gently: Low and slow melding of flavors elevates the whole sauce to next level.

How to Serve Baked Rigatoni with Sausage and Cream Recipe

Garnishes

I usually sprinkle chopped fresh parsley on top after baking to add a little burst of color and freshness that cuts through the richness beautifully. Sometimes, I shake on a pinch of crushed red pepper flakes for a bit more heat at the table.

Side Dishes

This baked rigatoni pairs perfectly with a crisp Caesar salad or some garlicky breadsticks—perfect for sopping up every last bit of that creamy sauce. Roasted broccoli or a simple green salad also make excellent, lighter accompaniments.

Creative Ways to Present

For dinner parties, I sometimes bake this in individual ramekins for a charming personal presentation. Or, add a drizzle of basil pesto over the top after baking for a fresh herbal pop. It’s a big hit when you want to impress but keep things homey.

Make Ahead and Storage

Storing Leftovers

Leftovers store beautifully in an airtight container in the fridge for up to 3 days. I like to place a piece of parchment paper over the top to keep condensation from making the cheese soggy.

Freezing

I’ve frozen this baked rigatoni successfully a few times. Just assemble everything, cool completely, cover tightly, and freeze. When ready, thaw overnight in the fridge then bake covered at 350°F until warmed through and bubbly.

Reheating

To reheat, I pop it in the oven at 325°F covered with foil for about 15-20 minutes, or until heated through. This keeps the pasta tender and melts the cheese perfectly again. Microwave works too, but the oven gives that fresh-baked touch.

Frequently Asked Questions:

Can I use different pasta shapes for this Baked Rigatoni with Sausage and Cream Recipe?

Absolutely! While rigatoni is perfect because of its ridges and hollow shape, other tubular pastas like penne or ziti work beautifully too. Just adjust the cooking time slightly if needed.

What’s the best way to reduce heat if I’m not a fan of spicy sausage?

Great question! You can substitute hot Italian sausage with sweet or mild Italian sausage to lower the heat. Alternatively, reduce or omit the red chili flakes when cooking. Adding a bit more heavy cream can also mellow any leftover spice.

Can I make this recipe ahead of time?

Yes! You can prepare the sauce and cook the pasta ahead of time. Combine and refrigerate everything in the baking dish, then bake when ready. Just add a few extra minutes to the baking time if baking straight from the fridge.

What can I serve alongside this Baked Rigatoni with Sausage and Cream Recipe?

A crisp Caesar salad and some garlic bread or breadsticks complement the dish really well, balancing richness with freshness and crunch. Roasted vegetables or steamed greens also make great sides if you want to lighten things up a bit.

Final Thoughts

Baked Rigatoni with Sausage and Cream Recipe is truly one of my go-to comfort meals that feels special without requiring a fancy technique. It brings people together around the table with minimal fuss and maximum flavor. I hope you enjoy making it as much as I do, and that it becomes a staple you reach for when you want something cozy, cheesy, and delicious.