Name: Cheesy Baked Rigatoni with Italian Sausage 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 tablespoon olive oil; 1 pound hot Italian sausage, casings removed; 1 small onion, chopped (may substitute 1 1/2 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 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; Fresh parsley (optional)

There’s just something about a bubbling casserole straight from the oven that calls for comfort and celebration all at once. This Cheesy Baked Rigatoni with Italian Sausage Recipe hits all the right notes—rich, cheesy, and loaded with flavors that warm your soul. Let me walk you through making this crowd-pleaser that always feels like a big, cozy hug on a plate.

The image shows a close-up of baked pasta in a white dish, with visible layers of tube-shaped pasta covered in a rich red tomato sauce mixed with ground meat. The pasta is topped with melted white cheese that is slightly browned and bubbly, scattered evenly over the surface. Small green herb pieces are sprinkled on top, adding a fresh color contrast. The texture of the pasta looks soft and saucy, with some pasta tubes partially open and filled with sauce and cheese. A gold spoon is scooping some of the pasta, showing the layers of sauce, pasta, cheese, and meat clearly against the 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 Cheesy Baked Rigatoni with Italian Sausage Recipe
Top Tip
How to Serve Cheesy Baked Rigatoni with Italian Sausage Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cheesy Baked Rigatoni with Italian Sausage Recipe

Why You'll Love This Recipe

I’m genuinely excited to share this recipe because it’s one of those dishes that checks all the boxes—simple enough for a weeknight but impressive enough to serve company. The combination of spicy sausage and creamy tomato sauce gets me every time, and I bet you’ll find yourself making it again and again.

Perfectly Balanced Flavors: The Italian sausage adds just the right level of spice and heartiness without overpowering the creamy tomato sauce.
Cheesy Goodness: A melty mix of mozzarella and Parmesan creates that irresistible golden crust you’ll want to dig into immediately.
Family-Friendly: This baked rigatoni recipe is a crowd-pleaser that kids and adults both enjoy, making dinner a breeze.
Customizable & Make-Ahead: I love how easy it is to tweak the veggies or sausage type, plus you can prep ahead or freeze it for later.

Ingredients & Why They Work

Every ingredient in this Cheesy Baked Rigatoni with Italian Sausage Recipe plays a key role—from the tender rigatoni that holds onto sauce perfectly, to the Italian herbs that bring it all together. Here’s what you’ll need and why I love these choices:

Flat lay of uncooked rigatoni pasta, a mound of freshly shredded mozzarella cheese, a small pile of freshly grated Parmesan cheese, a few bright green sprigs of fresh parsley, a small white ceramic bowl filled with golden olive oil, several raw Italian sausage links with casings removed showing coarse ground meat, a whole small white onion, one orange bell pepper and one yellow bell pepper, several whole garlic cloves, a small white ceramic bowl with crushed red chili pepper flakes, a small white ceramic bowl filled with crushed ripe tomatoes, a small white ceramic bowl of smooth tomato sauce, a single dried bay leaf, a small white ceramic bowl containing mixed dried herbs including basil, parsley, oregano, and thyme, a small white ceramic bowl filled with granulated chicken bouillon, a small white ceramic bowl with white granulated sugar, a small white ceramic bowl holding heavy cream, salt and black pepper grains arranged neatly in small 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: I trust Barilla for consistent texture and durability—it’s just the right shape to trap sauce in every bite.
Mozzarella Cheese: Freshly shredded mozzarella melts beautifully, making the dish irresistibly gooey.
Parmesan Cheese: Adds a nutty depth that complements the mozzarella’s creaminess perfectly.
Fresh Parsley: Optional but fresh parsley sprinkled on top adds a bright, herby finish that lifts the dish.
Olive Oil: Used to sauté the sausage and veggies, adding richness without heaviness.
Hot Italian Sausage: Casings removed for crumbling easily into the sauce; its spice level adds a nice kick but feel free to swap for mild or turkey sausage.
Onion: Chopped for sweetness and body, but if you’re in a pinch, onion powder works fine.
Bell Peppers: Using both orange and yellow adds subtle sweetness and lovely color.
Garlic: Plenty of garlic—the soul of this sauce! Minced fresh for punch.
Red Chili Pepper Flakes: Optional, but they bring heat that balances the creaminess.
Crushed Tomatoes & Tomato Sauce: Together, they make a rich, flavorful base with great texture.
Chicken Bouillon: A secret umami booster that enriches the sauce.
Sugar: Just a touch to mellow the acidity of the tomatoes.
Bay Leaf & Dried Herbs (Basil, Parsley, Oregano, Thyme): Layered herbs make this sauce feel homemade and aromatic.
Salt & Pepper: To taste, always adjust at the end for balance.
Heavy Cream: The magic ingredient that makes this sauce luxuriously creamy without overpowering the tomatoes.

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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 love experimenting with this Cheesy Baked Rigatoni with Italian Sausage Recipe to suit different moods or dietary needs—you should too! Don’t be shy about switching up the sausage or vegetables, or tossing in a handful of spinach or mushrooms for extra greens.

Variation: I’ve swapped hot Italian sausage for a mild turkey sausage when I wanted it less spicy, and it still tasted fabulous—perfect if you have kids or spice-sensitive guests.
Vegetarian Twist: Try using sautéed mushrooms, zucchini, and eggplant in place of sausage for a veggie-forward meal.
Dairy-Free: Use dairy-free cheeses and coconut cream to make it friendly for sensitive eaters.
Extra Veggies: Sneak in shredded carrots or spinach for nutrition without changing the flavor profile much.

Step-by-Step: How I Make Cheesy Baked Rigatoni with Italian Sausage Recipe

A white round plate holds one layer of rigatoni pasta mixed with thick red tomato sauce and small pieces of browned meat. On top, there is one layer of melted white cheese scattered unevenly with some fresh green basil leaves and small chopped green herbs sprinkled all over. The pasta has a soft texture with some slightly browned edges. The plate sits on a white marbled surface, with a gold fork resting on the edge and some green basil leaves around. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Pasta Prep — Don’t Overcook!

Start by boiling your rigatoni in salted water according to the package, but here’s a key tip: cook it just one minute shy of al dente. This prevents mushiness because the pasta will finish cooking in the creamy sauce while baking. Once drained, I rinse quickly under cold water to stop that cooking process—this little trick ensures perfectly tender yet firm pasta in the final dish.

Step 2: Building the Sauce — Layers of Flavor

Heat olive oil in a large Dutch oven or heavy-bottomed pan on medium-high. Toss in chopped onions first and cook until they soften (about 3 minutes). Then add the removed-casing Italian sausage and break it apart with your spoon, cooking until nearly done. Add bell peppers, garlic, and red pepper flakes (if using), and cook for another 2-3 minutes until everything’s fragrant and tender. If there’s excess grease, drain it to keep the sauce from getting oily.

Next, stir in the crushed tomatoes, tomato sauce, chicken bouillon, sugar, bay leaf, and all your dried herbs and seasonings. Cover loosely and simmer gently for about 8 minutes, stirring occasionally so nothing sticks. Then remove the bay leaf and stir in the heavy cream—this step beautifully transforms your sauce into a velvety pink blend that ties everything together. Add the rigatoni and toss until all the pasta is coated in the luscious sauce. Give it a taste and adjust salt, pepper, and red pepper flakes as needed.

Step 3: Assemble & Bake to Perfection

Transfer the rigatoni mixture to a greased 9x13 inch baking dish. Sprinkle the top generously with freshly grated Parmesan and shredded mozzarella for that signature cheesy crust. Cover the dish with foil and bake at 350°F for 30 minutes. If you’re like me and love a golden, toasty top, remove the foil for the last 5 minutes or so to let that cheese develop color and bubbly charm. When it comes out, garnish with fresh parsley to brighten up every bite.

Top Tip

Over the years, I’ve learned a few tricks that guarantee my Cheesy Baked Rigatoni with Italian Sausage Recipe turns out perfectly every single time. Here’s what’s helped me avoid common pitfalls and make this a staple in my kitchen.

Pasta Timing: Never overcook the rigatoni in the boiling water—you want it firm enough to finish in the sauce without turning mushy.
Sauce Simmering: Keep the simmer gentle and take care not to rush this step; it allows the herbs and sausage flavors to fully develop.
Cheese Layering: Use freshly shredded cheese rather than pre-shredded for the best melt and texture—trust me, it makes a world of difference!
Let It Rest: After baking, let the rigatoni sit for 5-10 minutes before serving so it firms up a bit and is easier to scoop.

How to Serve Cheesy Baked Rigatoni with Italian Sausage Recipe

cheesy baked rigatoni - Serving Suggestion

Garnishes

I almost always top this dish with a sprinkle of freshly chopped parsley—something about that splash of green and subtle herbal kick just feels right. A little extra Parmesan on the side never hurts either, for those cheesy lovers at the table.

Side Dishes

To round out the meal, I love serving this baked rigatoni with a crisp Caesar salad—its fresh tang cuts through the richness perfectly. Garlic bread or warm breadsticks are a must for mopping up any leftover sauce. Trust me, they’re the ultimate pairing.

Creative Ways to Present

For a special occasion, I’ve baked this rigatoni in individual ramekins to create cute personal portions that wow guests. You can also top each serving with a fresh basil leaf or a small dollop of ricotta for added elegance and creaminess.

Make Ahead and Storage

Storing Leftovers

Leftovers of this Cheesy Baked Rigatoni with Italian Sausage Recipe reheat beautifully. I store mine in airtight containers in the fridge for up to 3 days. When you’re ready to eat, warming gently in the oven or microwave preserves the creamy sauce and melty cheese texture.

Freezing

I’ve frozen this dish both before and after baking. To freeze before baking, assemble everything in the dish, cover tightly with foil and plastic wrap, and freeze for up to 3 months. When you’re ready, bake from frozen, adding about 15-20 minutes to the baking time. After baking, leftovers freeze well, but I recommend reheating gently to keep the texture at its best.

Reheating

For reheating, I cover the dish loosely with foil and warm it in a 350°F oven until heated through—usually 15-20 minutes. This method keeps the pasta tender and the sauce creamy without drying out the cheesy topping.

Frequently Asked Questions:

Can I use ground beef instead of Italian sausage in this recipe?

Absolutely! Ground beef or even turkey can substitute for Italian sausage, although you may want to add your own Italian seasoning and some red pepper flakes to mimick the sausage’s flavor profile.

Is it okay to freeze this baked rigatoni?

Yes, this recipe freezes well both before and after baking. Just be sure to store it in airtight containers and adjust baking time if cooking from frozen.

How do I prevent the baked cheese from drying out?

Covering the dish with foil during most of the baking time helps retain moisture. For a browned top, uncover only in the last 5 minutes. Also, freshly shredded mozzarella melts better and stays moist longer.

Can I make this recipe vegetarian?

Definitely! You can omit the sausage and add hearty vegetables like mushrooms, zucchini, or eggplant. Using a plant-based sausage substitute is another good way to keep it meaty and flavorful.

Final Thoughts

This Cheesy Baked Rigatoni with Italian Sausage Recipe feels like a culinary warm blanket for me. Every time I make it, I’m reminded of family dinners filled with laughter and comfort food that satisfies on every level. I can’t wait for you to try it—you’ll see just how easy it is to bring that homemade magic to your table, no matter the occasion. Trust me, this one’s a keeper.