Baked Rigatoni with Italian Sausage, Marinara, and Mozzarella Recipe
This comforting baked rigatoni recipe combines al dente rigatoni pasta with savory Italian sausage, rich marinara sauce, and melty mozzarella and parmesan cheeses. Baked until bubbly and golden, it’s an ideal hearty meal perfect for family dinners or casual gatherings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
Pasta and Sauce
- 16 ounces rigatoni pasta
- 3 cups marinara sauce
Meat
- 16 ounces Italian sausage
Cheeses
- 8 slices mozzarella cheese (or 8 ounces fresh mozzarella, sliced)
- 4 ounces grated parmesan cheese (preferably real Parm, not pre-grated in a green canister)
Instructions
- Boil the Pasta: Fill a large stockpot with about 6 quarts of water, add salt, and bring it to a rolling boil over high heat. Add the rigatoni and cook according to package directions until al dente. Drain the pasta well.
- Brown the Sausage: While the pasta cooks, heat a skillet over medium-high heat and add the Italian sausage. Brown the sausage thoroughly, breaking it up as it cooks. Drain off any visible fat from the skillet to keep the dish from being greasy.
- Preheat the Oven: Set your oven to 350°F (175°C) so it can reach the proper temperature by the time you assemble the casserole.
- Assemble the Casserole: In a large baking dish, combine the drained pasta and browned sausage evenly. Pour the marinara sauce over the mixture, then evenly arrange the mozzarella slices throughout the casserole. Finally, sprinkle the grated parmesan cheese over the top.
- Bake: Place the baking dish in the preheated oven and bake for 20 minutes, or until the top is bubbly and golden brown. For garnish, sprinkle additional parmesan cheese and fresh basil leaves before serving.
Notes
- For a no-bake version, you can assemble the dish with cooked pasta, sausage, sauce, and cheese, then microwave until cheese is melted and bubbly.
- Using fresh mozzarella will give a creamier texture compared to pre-sliced mozzarella.
- Drain the sausage fat well to avoid excess grease in the finished dish.
- Garnish with fresh basil leaves for added aroma and flavor.
Keywords: baked rigatoni, rigatoni pasta recipe, sausage pasta bake, Italian casserole, easy baked pasta, mozzarella and parmesan pasta