Description
This Baked Rigatoni recipe is a hearty and elegant dish featuring al dente rigatoni pasta enveloped in a rich tomato cream sauce infused with garlic, onions, and basil. It is combined with sweet bell peppers and spicy Italian sausage, then topped with mozzarella and Parmesan cheese before baking to melty perfection. Perfect for a family dinner, it's customizable, make-ahead friendly, and pairs well with Caesar salad and garlic bread.
Ingredients
Scale
Pasta
- 1 lb. rigatoni (recommended Barilla brand)
Cheese Toppings
- 1 1/4 cups freshly shredded mozzarella cheese
- 1/2 cup freshly grated Parmesan cheese
- fresh parsley (optional for garnish)
Sauce and Meat
- 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
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the rigatoni.
- Cook Pasta: Cook the rigatoni in salted water according to package directions until it is 1 minute shy of al dente. Drain and rinse with cold water to stop the cooking process.
- Sauté Vegetables and Sausage: In a large Dutch oven over medium-high heat, heat olive oil. Add chopped onions and cook for 3 minutes until they begin to soften. Add the Italian sausage and cook until nearly done. Stir in chopped bell peppers, minced garlic, and red chili pepper flakes if using. Cook for another 2-3 minutes until onions are fully softened. Discard any excess grease.
- Add Tomatoes and Seasonings: Stir in the crushed tomatoes, tomato sauce, chicken bouillon, sugar, bay leaf, dried basil, parsley, oregano, thyme, salt, and pepper. Cover loosely, leaving about a 1-inch gap, and simmer gently for 8 minutes, stirring occasionally. Remove and discard the bay leaf.
- Mix in Cream and Pasta: Stir the heavy cream into the sauce, then add the cooked rigatoni. Mix thoroughly until the pasta is completely coated. Adjust seasoning with additional salt, pepper, or red pepper flakes as desired.
- Transfer to Baking Dish and Add Cheese: Lightly grease a 9x13 inch baking dish and transfer the pasta mixture into it. Sprinkle the top evenly with Parmesan and mozzarella cheeses.
- Bake: Cover the dish with foil and bake in the preheated oven for 30 minutes or until the cheese is melted. Remove the foil and bake a few more minutes if you want the cheese to be toasted and bubbly.
- Garnish and Serve: Remove from oven, garnish with fresh parsley if desired, and serve hot.
Notes
- This baked rigatoni is richly satisfying and perfect for a family meal with a balance of hearty and elegant flavors.
- You can customize the recipe by using turkey sausage or other sausage alternatives.
- Vegetables can be swapped or added based on preference (e.g., mushrooms, zucchini).
- This dish is make-ahead and freezer friendly, ideal for meal prep.
- Serve with Caesar salad and garlic bread or breadsticks for a full cozy dinner.
- Do not overcook the rigatoni before baking to avoid mushiness; it should be slightly undercooked as it finishes cooking in the oven.
- If you prefer less heat, omit the red chili flakes or reduce the amount.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 75 mg
