Description
This Baked Rigatoni recipe features al dente rigatoni pasta smothered in a rich, creamy tomato sauce infused with Italian sausage, bell peppers, garlic, and herbs, topped with melted mozzarella and Parmesan cheese, then baked to golden perfection. It's a hearty, satisfying dish perfect for family dinners and easily customizable to suit your preferences.
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 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
Seasonings and Sauces
- 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
Garnish
- Fresh parsley (optional)
Instructions
- Preheat the Oven. Preheat your oven to 350 degrees Fahrenheit to prepare for baking the rigatoni later.
- Cook the Pasta. Boil salted water and cook the rigatoni according to package directions until it is just shy of al dente by one minute. Drain and rinse with cold water to stop cooking.
- Sauté Vegetables and Sausage. 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 almost fully cooked through. Then add chopped bell peppers, minced garlic, and optional red pepper flakes. Cook for an additional 2-3 minutes until onions soften further. Drain any excess grease.
- Simmer the Sauce. Stir in crushed tomatoes, tomato sauce, chicken bouillon, sugar, bay leaf, and all dried seasonings (basil, parsley, oregano, thyme, salt, and pepper). Cover the pot leaving about a 1-inch gap and gently simmer for 8 minutes, stirring occasionally. Remove and discard the bay leaf afterward.
- Add Cream and Combine with Pasta. Stir the heavy cream into the sauce, then add the cooked rigatoni. Mix until the pasta is thoroughly coated. Taste and adjust salt, pepper, or red pepper flakes as needed.
- Prepare for Baking. Lightly grease a 9x13 inch baking dish and transfer the rigatoni mixture into it. Evenly sprinkle the top with grated Parmesan and shredded mozzarella cheeses.
- Bake the Rigatoni. Cover the baking dish with foil and bake in the preheated oven for 30 minutes or until the cheese melts. For a browned, toasted cheese topping, remove the foil and bake for a few additional minutes.
- Garnish and Serve. Remove from the oven and optionally garnish with fresh parsley before serving hot.
Notes
- Use turkey sausage or other meat alternatives to reduce fat content if preferred.
- Substitute fresh herbs for dried if available to enhance flavor intensity.
- The dish is make-ahead friendly and freezes well for future meals.
- Serve with Caesar salad and garlic bread or breadsticks for a complete, cozy dinner.
- Be careful not to overcook the pasta when boiling, as it will continue softening in the oven.
Nutrition
- Serving Size: 1 cup
- Calories: 480 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 75 mg
